Porridge is a great breakfast option for cooler weather. Unfortunately that limits our porridge eating to just four months of the year because from there on in, the weather gets too hot. By the time we hit December, its almost too hot for muesli, because in my opinion, milk and hot weather aren’t a good combination. By then we tend to opt for toast and a smoothie. Who would have thought breakfast could be so seasonal.
For years I’ve made porridge very simply, only adding honey to the bowl before eating. We’ve come along way since then. Thanks to a lot of experimenting by Claudia, porridge for breakfast has taken on a whole new meaning. Throw in a touch of cinnamon and vanilla, top it with fruit and coconut, a sprinkle of chia seeds and a swirl of honey, and porridge becomes a fabulously flavoursome breakfast option.
When I make porridge I like to use a combination of water and milk to cook the oats. Also, I use regular oats rather than organic ones, and that’s because when I’ve used organic ones they tend to take so much longer to cook. With breakfast generally being a quick and easy fix, traditional oats just makes more sense for me.
And one more thing…maple syrup makes a great alternative to honey. Try pimping your porridge – you’ll be glad you did. Enjoy!
- ⅓ cup of traditional oats
- ⅓ cup of milk
- ⅔ cup of water
- ¼ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- 1 teaspoon chia seeds
- 1 tablespoon shredded coconut
- handful of fresh or frozen raspberries
- honey or maple syrup
- Place the oats, water, milk, cinnamon and vanilla extract in a small saucepan. Stir to combine.
- Bring to the boil over a medium heat and cook until the oats are softened and almost disappear, stirring constantly. If the porridge becomes too thick, add a little extra water, a teaspoon at a time.
- Once cooked, put the porridge in a bowl, and top with the chia seeds, coconut and raspberries. Serve with honey or maple syrup.