In our house, oats are the number one morning cereal. My daughters have eaten them since they were tiny and it’s an absolute joy for all of us to share the same breakfast, varying the recipe to enjoy it in different ways: toasted (as granola, as I explained in this post), raw (with yoghurt or milk) or boiled as porridge as I will show you today.
I started to eat “porridge” (as it is called in Britain) or “oatmeal” (as it is called in the USA) when I worked in London and New York. It was a staple dish for breakfast in both studios and hotels, and soon I introduced it as a habit at home because from the beginning I noticed that it was a breakfast that really suited me and provided me with long-lasting energy.
It might seem like a boring and unappealing breakfast, but I assure you that if you start to eat it, it will never leave your kitchen. In addition to being a neutral-flavoured base to which you can add fruit and condiments to adapt it fully to your taste, it is really healthy. As you will already know if you read my blog, oats are rich in fibre, minerals and vitamins. What’s more, they also act as a metabolic regulator (and as such are great for weight control), they enrich the intestinal flora and help you to mind your arteries because they reduce the presence of bad cholesterol.
Below, I am sharing the traditional porridge recipe with my personal touch. I tend to accompany it with an infusion such as rooibos and a chai tea.
I N G R E D I E N T S
For 1 portion
– 1 measurement of thick rolled oats
– 2 measurements of water
– Cinnamon stick
– Mixed berries or apple
– Honey or rice molasses
P R E P A R A T I O N
8-10 minutes
1 | Bring the water to boil in a saucepan.
2 | When it starts to boil, add the cinnamon stick and the rolled oats, and cook on a medium heat until the oats soften (approximately 10 minutes). Stir occasionally so that the oats don’t stick to the pan. I like to turn the heat off before all the liquid is absorbed so that the cereal keeps its consistency, but each to their own; you might prefer it drier or less cooked.
3 | Serve in a bowl and add fresh berries (strawberries and blueberries) or chopped raw apple, and honey or rice molasses to sweeten it.
Here are some other options to add flavours:
– You can use thin-rolled oats instead of the thick-rolled ones for a shorter cooking time and creamier consistency.
– If you decide to boil the oats in milk or plant milk, you will have a sweeter base flavour. My favourite is with homemade almond milk.
– If you want to really treat your palate, you can add cocoa powder during cooking or sprinkle it on top once served.
– You can any type of dried fruit during cooking and any type of fresh or dried fruit once served.
Bon appétit!
V
