This healthy porridge is one of my favourite breakfasts and I normally eat it at weekends when I have enough time to cook it without rushing around. It doesn’t take long to make, only around 5 minutes or so, depending on type of oats you use as different brands may suggest different cooking times.
If you are sensitive to gluten you can choose oats suitable for gluten-free diets such as the ones from Wholefood Earth. Using organic ingredients is not a must but it’s better for you as you won’t consume any pesticides then.
You can vary your porridge by using different types of fruits, such as raspberries, strawberries, grated apple, banana, etc. Use whatever fruits you like. Adding seeds helps with your daily intake of zinc and adding yoghurt will add more protein to the meal, helping you feel fuller for longer.
- 2- 3 scoops of organic porridge oats
- A handful of blueberries
- A handful of organic raisins
- A sprinkle of sunflower seeds
- A sprinkle of pumpkin seeds
- 300ml of coconut milk (I use Koko)
- A pinch of cinnamon
- Add oats to a medium saucepan and combine with coconut milk.
- Bring to the boil and reduce the heat, stirring regularly and not allowing to stick.
- Stir constantly for about 5 min and add more liquid (water or coconut milk) if it's getting too thick.
- Mix raisins into the porridge and then place in a bowl.
- Add a serving of blueberries and sunflower and pumpkin seeds.
- Sprinkle cinnamon on top.
- You can use skimmed organic milk or water instead of coconut milk. Add more or less milk to reach the desired thickness.
- Add a spoon or two of low fat Greek yoghurt for extra protein and calcium.
- Add a spoon of milled organic flaxseeds for extra fibre, iron and omega 3 fatty acids.