Whether you’re shivering through the blustery winds in London or thawing out from all that snow in NYC, there’s nothing like a steaming bowl of porridge to warm your bones and soothe your soul. And what’s more, a major study by Harvard University has found that a small bowl of porridge each day is linked to a long and healthy life. Yippee! We’ve brought together our top three recipes for this wonderful oaty snack – all of them super healthy and quick to fix up.
- 160 g rolled oats
- 600 ml milk, organic soy milk or water
- Sea salt
Get this bit right, then you can experiment as much as you like with milks, toppings and flavourings. Add the oats and milk (or water) to a large pan over a medium heat. Throw in a pinch of salt, and stir with a wooden spoon. Simmer for around five minutes, stirring lots to achieve a smooth consistency. Add more milk or water until you’ve got it juuuuuust right.
Tips for jazzing up your basic porridge:
- Pop a handful of fresh blueberries into the mixture, and mash gently with a fork to break up the skin
- Stir grated apple and some honey into the pan during the last few minutes of cooking
- Serve with toasted almonds on top (or toasted pecans and a drizzle of maple syrup)
- Add vanilla for a lovely sweet taste and a pretty, speckled appearance
- Get your metabolism fired up with a little nutmeg, cinnamon on ginger grated into the mix
- Use nut milk instead of traditional dairy milk for a naturally sweet pick-me-up
- Try it with brûléed bananas. Trust us.
You’ll feel like a winner all week long when you’ve done your porridge prep Sunday night. Cook your porridge as per basic porridge instructions above (multiplied by five if you want it for brekkie Monday through Friday) then divide your porridge between the jars and let them cool without their lids on. Once cool, seal them up and pop them in the refrigerator. Stir and reheat in the microwave come breakfast or snack time (just make sure your jar has no metal bits), and add whatever toppings you fancy: pumpkin seeds, blueberries, honey, raisins, brazil nuts. Go wild!
- 70g cooked quinoa
- 40g cooked amaranth
- 125ml quinoa milk
- 4 tablespoons of honey or agave nectar
- 10 blueberries
- 4 strawberries
- 5 goldenberries
- 1 fig
Mix the quinoa and amaranth together with the quinoa milk and half of the honey. Bring this mixture to the boil and simmer for 10 further minutes. Once the porridge has a creamy texture, serve with the berries and fig, with a drizzle of honey. Super-food heaven.
What are your fave porridge tips and tricks? Share the love and drop us a comment below. And remember, Sloanies, porridge isn’t just for breakfast – there’s no reason why it can’t be your go-to afternoon snack, or a healthy pudding!