Savoury porridge. Are you feeling disgusted or intrigued? Either way, just for me, please give it a go. You might surprise yourself.
In this porridge bowl we have mushroom, asparagus, salt, black and white pepper, and two runny-yolked eggs. This combination meaning that you have a lovely, balanced breakfast containing low GI carbohydrates in the oats (they digest more slowly, meaning they don’t spike blood sugar and keep you fuller for longer), a source of protein and healthy fats in the eggs, and one of your ‘5 a Day’ in the asparagus and mushrooms- as well as plenty of vitamins and minerals, which the fat in the egg yolk is going to help the body absorb. This is one super-charged breakfast bowl, and a great alternative if you want to change it up a bit from fruit and nut butter on your porridge. My biggest tip with this dish is not to skip the seasoning: white pepper is amazing with eggs, and the salt and pepper combo is going to give the oats some oomph (they smell great when they’re cooking).
I happened to love this combination of salt and pepper oats, eggs, and veggies- but I’m interested to hear what you think, so let me know in the comments below if you decide to try this. Lets get started…
The final Christmas porridge of the series guys (though I may have some more oaty recipes waiting in the wings for you), and today it’s a bowl full of chocolate orange oats…
Many of us will probably remember eating Terry’s chocolate oranges at Christmas, or digging into the Satsuma from our stocking, and then some chocolate coins. With this porridge we’re taking that nostalgia, and making it a) a little more grown up, and b) a little healthier. Although I have to say, I will probably be adding some chunks of dark chocolate or some chocolate chips to this at some point.
- 1/2 cup porridge oats
- 1/2 cup unsweetened almond milk
- 1/2 cup boiled water
- 1/2 large orange (add the rest to a cous cous salad- you won’t regret it!)
- 1tbsp cacao powder (I used Seven Hills cacao)
- OPTIONAL: dash of cinnamon, sweetener of choice (I suggest agave, as it doesn’t have much of a flavour to interfere with the other ingredients), 1/2 tbsp. protein powder of choice (I used pea protein), if you really want to make it special – or into a dessert porridge- then some dark chocolate chunks, or chocolate chips…
Time for the second instalment of the three Christmas porridge posts! You can read my last post for Chocolate, Hazelnut & Pear porridge right here.
Today we’re making some festive apple sauce- featuring russet apple, sultanas, almonds, cinnamon, ginger, mixed spice, and orange juice. Contrary to how that list makes it sound, it’s actually very simple to make. You basically throw everything into a pan and heat it up.
The apple sauce gives you two smaller servings, or one large one; I opted to get two smaller portions out of it, and also added some frozen berries once I’d taken the picture for this post. You can heat the remaining apple sauce up, eat it cold, add it to yoghurt, pair it with vanilla ice-cream…whatever floats your boat. Also, though I added some honey to my oats, maple syrup would also be amazing.
Let’s get another Christmas breakfast on the go…
For the oats-
- 1/2 porridge oats
- 1/2 boiled water
- 1/2 cup unsweetened almond milk
- Pinch of each: cinnamon, ginger, mixed spice
- OPTIONAL: 2 egg whites (I’m an egg white oats fan, and if you like a good balance of protein and carbs to keep you full you may want to check out my post on them right here) , honey
Christmas breakfast is one of my favourite things about the entire day. In fact, of late I’ve been diving for my breakfast before my presents. My top picks are always either something involving eggs or smoked salmon (or both), shredded wheat with loads of toppings- or, more often than not, a bowl of porridge. But since Christmas is a time for making things that bit more special, I’ve decided to make three different- more luxurious- Christmas porridges for you over the next week. This is the first one…
Hazelnut butter is a mega-luxury as it’s so expensive, and so as Christmas is a time for pushing the boat out a bit, I like to use it this time of year. Alternatively, you can use whole hazelnuts, which are much cheaper- just chop them, and add them as directed below. If your are treating yourself to hazelnut butter, then I highly recommend Meridian- nothing has matched theirs so far. Chocolate on Christmas morning is something I know many of us enjoy, but this chocolate flavour comes from cacao, making it super-rich and just that little bit better for you, as it is richer in antioxidants. If you aren’t a fan of bitter dark chocolate-esque flavours, then go ahead and add in 1-2tsp of maple syrup to sweeten. Finally, the pear means you get in one of your 5 a day, provides a little sweetness itself, and it works beautifully with both the cacao and the hazelnut.
Now, a little word on the egg whites…these are completely optional. I love egg white oats, and so I added them. The extra protein makes this a well-balanced breakfast, and you can’t actually taste them. The texture just becomes super-thick (which is something I like in my porridge), and your breakfast super-filling. If you’re sceptical then feel free to skip them, or even sub in protein powder if you’re into that. For more on egg white oats you can read my post and recipe here.
Let’s get going…
- 1/2 cup of porridge oats
- 1/2 cup freshly boiled water
- 1/2 cup unsweetened almond milk
- 1tbsp cacao
- 1 pear- three thin slices put to one side, and the rest chopped into chunks
- 1tbsp hazelnut butter (I used Meridian)
- Pinch of each: cinnamon, ginger, mixed spice (just a little!)
- OPTIONAL: 2 egg whites, frozen berries, maple syrup (I highly recommend adding the egg whites- this recipe works fine without the berries, but they do add a little colour, and you can read about the maple syrup in my intro)
Its fig time of year! As you may have already guessed from my seasonal salad (right here ), this is fine by me. Because figs are delicious. This recipe is a lot less labour intensive than the seasonal salad, but just as yummy. Have fun adding some figs to your breakfasts guys, and let me know any other fig recipes you love in the comments…
- 1/2 cup oats
- 1/2 cup each almond milk, and hot water (just boiled)
- 1.5tbsp cacao
- 2 figs
- 1 handful frozen raspberries
- Cinnamon, to taste
I have yet to meet anyone who doesn’t like salted caramel. Even those who hate the combination of sweet and savoury, love sweet and salty. I have met a lot of people who hate porridge (I know, it’s unthinkable), but for this post we’re going to ignore them.
This porridge contains sweet and tender apples, and is topped with a healthy faux- salted caramel. I know that it sounds incredibly autumn appropriate, but I’m already looking forward to that time of year, and this is my blog so I’ll do what I like.
It takes just under 10 minutes start to finish, and I can guarantee it will get your morning off to a cracking start. I love using canned apples in recipes because, although fresh apples are lovely, I can have these kicking around in a cupboard for emergencies, and they have a beautiful tender texture. The salted caramel you’ll be making can be used in other recipes as well- top a fruit salad with it, double the quantities and stir in frozen berries, dollop it on top of a poached pear or griddled peaches, whack it on top of a chocolate mousse, or smother pancakes with it.
Let’s get started….
- 1/2 cup oats (proper oats, not instant stuff)
- EITHER 1/2 cup boiled water and 1/2 cup almond milk OR 1 cup boiled water
- Pinch of cinnamon and ginger
- 100g canned apple slices, reserving a few slices for decoration and chopping the rest into chunks
- For the salted caramel: 1tbsp almond butter (I’m using Meridian) + a good pinch of salt (to taste) + 1tsp honey + 2 scant tbsp thick Greek yoghurt