“Porridge? It tastes just as bland as it as the name suggests.”, I hear you mumble. Well, HALT. CEASE WITH YOUR BLASPHEMY. Although porridge was not blessed with a name which trips tastily off the tongue, it has crept firmly into my top three (healthy) breakfasts of all time.
For me, it’s most attractive characteristics lie with in its versatility and the ease with which it can be prepared. Porridge, my friends, is the lazy girl’s delicious go-to! Below, I’ll leave you with my super-easy porridge cooking method.
Do you see bland & boring porridge? Nope, neither do I!
But firstly; what exactly is porridge? Is it made from oats? Barley? Cornmeal? Grits? Gruel? Kasha? Well, actually, ALL of those are variations of the humble porridge dish, with many cultures all over the globe creating their own interpretations. You’d be saying “Hola” to Atole in Mexico, “Gimme’ some Gomme” in Norway and cooing in delight over the Koozah in India.
S’long as it’s been made by boiling (or microwaving) grains/cereal/legumes in water or milk, it can appropriate the title of “porridge”.
Not only will it provide you with a bowl of warming, oaty comfort on chilly mornings, you’ll reap the health benefits that come from breakfasting on such a nutritious dish. The fibre and complex carbs in oats pack a energy punch which is delivered more slowly and evenly, staving off hunger for longer. Studies have demonstrated that the wholegrains found in most porridges can boost bone mineral density, lower blood pressure, promote healthy gut bacteria, reduce the risk of diabetes and help to lower cholesterol.
Is this little flaky friend of ours a superfood, or what?
I use steel-cut rolled oats to form the basis of my porridge, and then dress it up to the nines with toppings, toppings and MORE toppings. Then, I’ll normally add some more toppings, just because I’m overly-cautious.
My favourites include; apples & cinnamon, berries, cashew butter, flaxseed, frozen blueberries, cacao nibs & far too many more to list. My to-go-to porridge cooking method takes less than 5 minutes, including prep.
So, what are you waiting for? Banish all thoughts of grey gruel and whip up a porridge bowl which will leave you pleading, “Please Sir, may I have some more?”.
Recipe: Super-quick Porridge
- 30g rolled steel-cut oats
- 150ml unsweetened almond milk (can substitute for any other milk or water)
- Measure out oats. Add milk.
- Microwave on high (800w) for 2m30secs (if you like a thick porridge like I do).
- Cover with numerous toppings.
It really is that simple! What’s your favourite porridge & topping combo?