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.
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.
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