If I had to choose to eat only one thing for the rest of my life, it would be porridge. Now it’s officially getting colder, it’s firmly back on the menu as my go-to morning fuel. It’s warm, nourishing and keeps me full until lunchtime. Here are some tips to take your porridge to the next level and start your day with a delicious, fibre rich breakfast.
1. Cook with plant milk.
Use plant milk such as soya, almond, oat or hemp milk for a creamier and more nutritious result than just water alone (ensure it’s fortified with calcium.
2. Use banana as a natural sweetener.
Like it sweet? Mash a ripe banana into your oats while they’re cooking.
3. Alternate your grains.
Who says porridge has to be just whole rolled oats? Try steel cut oats, amaranth, quinoa, buckwheat or millet porridge for a change and nutritional boost.
4. Make porridge on your stovetop.
Skip the microwave and cook in a pan on the stove – it makes a world of difference to texture.
5. Add in omega-3 fats.
1 tbsp of chia seeds or ground flaxseed to porridge (before cooking) for your daily omega-3 fatty acids and even more fibre. It may form a bit of a gel so top up with some extra plant milk.
6. Add 1/2 tsp of cinnamon.
Cinammon adds a natural sweetness, helps control blood sugar levels and provides polyphenol antioxidants.
7. Be generous with toppings.
When it comes to toppings, my philosophy is: the more the merrier. Sliced banana, fresh berries, cacao nibs, homemade rhubarb compote, dried mulberries… the list is endless.
8. Go nuts.
Nuts and healthy fats from unsweetened nut butters makes your bowl extra filling. Add a tbsp of nut butter or small handful of walnuts, almonds, pumpkin seeds or cashews.
9. Add in a tropical twist.
To feel like you’re in the Maldives rather than Manchester, cook in coconut milk and add toasted coconut flakes and chopped, fresh mango.
10. Soak your grains.
Speed up cooking time by soaking your oats the night before or cook enough for a couple of days and keep it in the fridge. Simply add extra milk when you heat it on the stove.
