There are so many good reasons to eat porridge for breakfast and whilst my Scottish Grandmother would possibly turn in her grave at this collection of recipes, I think porridge makes such a great base to indulge in different flavour combinations.
Clearly, a great porridge needs to start with great oats. Our oat supplier has generations of experience at milling oats and I'm constantly being told by our customers that they taste great, as well as being fantastic value for money. My porridge base is essentially the same, whichever flavour combinations I throw at it. I always use a mug from the cupboard and use 1 part oats, 1 part water and 1 part milk plus a good pinch of salt.
I've created three different recipes here, but really, the sky's the limit, go wild with nuts, seeds fruits, spices, syrups and creams it's all good and we have a great range of these for you to get creative with.
All of the nuts and seeds can be toasted and will keep well in an air tight container for a good couple of weeks.
Hazelnut, Apple & Chocolate Porridge Serves 4 1 part jumbo oats (About 100g) 1 part water 1 part milk A good pinch of salt 1/4tsp Ground Cinnamon 1 Apple, coarsely grated A handful of roasted hazelnuts, roughly chopped A small handful of dark chocolate drops A good squeeze of agave syrup Fresh Berries
Mix up the oats, water, milk, salt and cinnamon and grate in the apple. Cook on a moderate heat for 4 to 5 minutes, stirring regularly. Once the oats have softened and your porridge has thickened, spoon it into your bowls. Scatter over the chocolate drops, by the time you eat, the chocolate will have melted into unctuous little pools of delight. Then, scatter over the hazelnuts and finish with some fresh berries and a squeeze of agave syrup.
Coconut & Cardamom Porridge with Roasted Almonds and Date Syrup Serves 4 1 part jumbo oats (About 100g) 1 part water 1 part milk A good pinch of salt 2 Cardamom Pods, smashed a little, husks removed and the seeds ground in a pestle and mortar. 2tbsps desiccated coconut Toasted flaked coconut Toasted Almonds, roughly chopped A good squeeze of date syrup Fresh berries
Combine the oats, water, milk, salt, ground cardamom and desiccated coconut and cook over a moderate heat for about 4 to 5 minutes, stirring regularly. Once the oats have softened and the porridge has thickened, spoon it into your bowls. Scatter over the toasted coconut flakes and the toasted almonds and finish with some fresh berries and a good squeeze of date syrup.
Banana, Date & Walnut Porridge with Chia, Pumpkin and Sunflower Seeds Serves 4 1 part jumbo oats (About 100g) 1 part water 1 part milk A good pinch of salt 1/4tsp ground cinnamon 1tbsp Chia Seeds Toasted Pumpkin Seeds & Sunflower Seeds Walnuts, broken into pieces Fresh Banana, cut into slices Greek yoghurt Maple Syrup
In a pan, cook the oats, water, milk, salt, ground cinnamon and chia seeds over a moderate heat until the oats have softened and the porridge has thickened. Spoon into bowls, add a good dollop of greek yoghurt and the sliced banana. Finish by scattering over the walnuts, toasted seeds and a good drizzle of maple syrup.
Have you tried this recipe yet? Tell us about it...
Comments will be approved before showing up.
Also in Somerset Foodie recipes - let us inspire you...
Black pepper beef is one of those enduring dishes that's on every Chinese takeaway menu. This dish is super easy and really quick to bring together at home with just a few ingredients. Beef and black pepper are bold flavours and the combination will make your mouth water and your taste buds tingle.
Fried chicken is one of the true joys in life, it's heralded in many parts of the world and done differently wherever you go. The Japanese version is known as Chicken Karaage and it's absolutely delicious, particularly when dunked in some rich Kewpie mayonnaise, spiked with Japanese seven spice. I've served my Karaage with a simple slaw that I dressed with a really great sweet miso and sesame dressing and some plain rice.
If you've ever thought vegetarian food is slightly dull, hold on to your hats... this simple one-pot dish based on the humble chickpea absolutely packs in the flavour. The soft creamy chickpeas are cooked in a richly flavoured tomato sauce with a good splash of Fino sherry, dried chilli and smoked paprika. The dish is finished with roasted peppers, creamy aioli made with olive oil, a scattering of fresh parsley and a chunk of grilled sourdough.
Do you love new recipes?
Let us inspire you! We write a new recipe every week using our foodie ingredients. Sign up here to receive them.
We promise we won't bombard you - and we will NEVER share your data with anyone else. Ben and Alice
These noodles are delicious and cook really quick. Albeit that these are EGG noodles, they are made using duck egg, which means that for my wife who has an allergy to eggs she is not affect by these noodles. What more can I say…brilliant.
The linseeds, pumpkin seeds, chia seeds and sunflower seeds are delicious and perfect for popping in the bread maker to perk up our toast! Cheaper and better packaging than the supermarkets too.
