Porridge recipes to jazz up your breakfast


porridgeThis recipe has been adapted from Jamie Oliver’s Kitchen Garden Project. Serves 4, 15 mins to prepare, Super easy. Nutrition information is at the end of the page. 

Basic porridge recipe 

  • 160 g wholegrain jumbo oats
  • 600 ml milk, soya milk or water
  • sea salt

For blackberry and apple porridge

  • 1 apple
  • 2-3 tablespoons runny honey, to taste
  • 100 g blackberries

For banana, almond and cinnamon porridge

  • 2 ripe bananas
  • 30 g flaked almonds
  • ½ teaspoon ground cinnamon
  • 2 tablespoons poppy seeds
  • 2-3 tablespoons maple syrup or runny honey, to taste

For apple, maple syrup and pecan porridge

  • 1 apple
  • 30 g pecans
  • 2-3 tablespoons maple syrup, to taste

Method

For basic porridge (base recipe):

1. Place the oats and the milk or water in a large pan over a medium heat.

2. Add a tiny pinch of salt and stir with a wooden spoon.

3. Bring to a steady simmer for 5 to 6 minutes, stirring as often as you can to give you a smooth creamy porridge – if you like your porridge runnier, simply add a splash more milk or water until you’ve got the consistency you like.

For blackberry and apple porridge:

1. Pull off the apple stalk, then use a box grater to coarsely grate it onto a chopping board (core and all).

2. Stir the grated apple and most of the honey through the porridge for the last few minutes of cooking.

3. Squash in most of the blackberries, then serve with the remaining scattered on top and the remaining honey drizzled over.

For banana, almond and cinnamon porridge:

1. Peel, then slice the bananas on a chopping board (I like to cut mine at an angle).

2. Add the almonds to a small non-stick frying pan over a medium heat (there’s no need for oil) for 3 to 4 minutes, or until lightly golden, stirring occasionally.

3. Stir the cinnamon, poppy seeds and most of the maple syrup or honey through the porridge.

4. Serve with the bananas and toasted almonds on top and the remaining syrup or honey drizzled over.

For apple, maple syrup and pecan porridge:

1. Pull off the apple stalk, then use a box grater to coarsely grate it onto a chopping board (core and all).

2. Snap the pecans up into little pieces, then add them to a small non-stick frying pan over a medium heat (there’s no need for oil) for 3 to 4 minutes, or until lightly golden, stirring occasionally.

3. Stir the grated apple and most of the maple syrup through the porridge for the last few minutes of cooking.

4. Serve with the toasted pecans on top and the remaining maple syrup drizzled over.

NUTRITIONAL INFORMATION

Basic porridge – 226 kcals, 5.6g fat (2.2g saturated), 9.9g protein, 31.7g carbs, 7.2g sugar

Banana, almond and cinnamon porridge – 386 kcals, 12.2g fat (2.8g saturated), 13.5g protein, 51.9g carbs, 26.1g sugar

Blackberry and apple porridge – 283 kcals, 5.7g fat (2.2g saturated), 10.3g protein, 44.3g carbs, 19.8g sugar

Apple, maple and pecan porridge – 312 kcals, 10.9g fat (2.6g saturated), 10.8g protein, 39.8g carbs, 14.7g sugar

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s