So I don’t know about you, but what the word “porridge” initially brings to my mind is an image of tasteless and sloppy goop of which yes, we all know “keeps us going” but it just isn’t what your your taste buds yearn for when you first crawl out of bed…or is that just me. Anyway I don’t claim this to be a recipe as such but more as a basic inspiration to jazz up what is essentially the ultimate combination of a filling AND healthy breakfast option.
Oats are notoriously rich in antioxidant vitamin E and B6 which are both central to maintaining a healthy digestive system and not to mention fight away diseases such as the big C word. Oats also provide a stable release of energy until your next meal so aside from steering clear of naughty food at breakfast time you automatically set yourself up with the power to resist treats mid-morning on the basis of not being hungry. Oats are wonderfully low in calories and even possess the power to relieve a bad hangover! This is because oats work to neutralise the acidity levels in our bodies and absorb any lurking toxins, such as alcohol. While oats themselves are gluten free, but they are often contaminated with wheat or rye, if you want gf- you will have to find oats that are stated to be gluten free. There are so many perks to oats…they are cheap, healthy, filling, versatile and fairly tasteless which can actually work to your advantage when you have the right ingredients to give them flavour.
Take approximately 5 minutes
You will need
- 1/2 cup oats
- 1/2 cup water
- 1/2 cup rice/almond milk
- 1/4 cup blueberries
- 1 tsp natural honey
- 1 small handful of pumpkin seeds
- 1/4 cup of desiccated coconut
- Pour the oats into a saucepan with the water and milk and stir for 1 minute over a low heat
- Toss the pumpkin seeds onto a griddle (or frying pan) and heat for 2-3 minutes
- Add the coconut and blueberries into the saucepan and heat for a further 2-3 minutes
- Pour the porridge into a bowl, sprinkle on the seeds and drizzle the honey!
I added a few strawberries on top but you can obviously put on whatever tickles your fancy at the time. You don’t have to use rice or almond milk but these are great substitutes for anyone with lactose or gluten in-tolerances. Almond milk is probably the better option in terms of nutritional value as it contains a range of essential vitamins and minerals such as magnesium, selenium, manganese, potassium, fiber, iron, zinc, phosphorous, calcium and vitamin E. It also contains about 1/3 of the calories of rice milk so if your choosing one or the other based on nutritional advantages (and in my opinion, flavour!) then almond milk has probably got the edge over rice milk.
Keep thriving! ♥ Anya