Yorkshire Provender Jumbo Oat Porridges Review!

1502734519014The first thing that attracted me was the fact that it was porridge. I was trying to figure out if I could eat it cold, when (lo and behold) it said it could be eaten hot or cold on the label. Ingredients check: oats (gluten free, if you’re interested), water (self-explanatory), whole milk (nice and filling- BUT one of the pots is dairy free so read on if this is an issue for you!), honey (I do love honey). No refined sugar. Nice, simple ingredients label with no unpronounceable additions- it was practically what I made at home. I was staying in Birmingham when all this went down, and these pots were £1.50 on introductory offer, as opposed to £5 for a breakfast box from the hotel. Problem solved.

Skip forward a few days, and Yorkshire Provender have sent me one of each of their delicious porridge pots! I mean, I like to think I make amazing porridge myself, but I’m also lazy at times. These pots have encouraged me to be lazier. And I thought I’d let you guys in on what I made of each flavour, because I know this time of year a lot of you are zipping around the UK, and are picking up quick food on the go. These pots are a great option for those times…

 

Honey

All the pots have this AMAZING thickness and creaminess to them. Literally, they are like a rice pudding made of oats. I prefer to eat these cold, and recommend you try this before heating them up! From other reviews I have read, it isn’t just me who feels this way. If you’re away from home you also genuinely have no option. Anyway, the cold texture is just incredibly creamy, so why mess with something already pretty good? This particular pot was smooth other than the oat pieces, so if you aren’t a chunk-age fan, then opt for this one. Slight sweetness to it, not too overpowering. It just felt wholesome to eat, and super-filling. I threw in some raspberries, to add in one of my 5 a Day.

 

Honey, Apple & Cinnamon

Very similar to the honey, but with chunks of tender apple, almost as if they had been poached. This pot contains the ingredients I have listed above in the introduction, with apple and honey added in. Now is possibly a great time to mention that these pots all use gluten-free oats. This pot could well have been my favourite, as I love the combination of sweet apple, and warm cinnamon- I feel like it’ll be a great breakfast for when you’re running late in autumn/winter.

 

Cranberries & Pumpkin Seeds (this one is DAIRY FREE!)

My second favourite pot- a close second too. The ingredients list is slightly different for this pot, as dried cranberries are used, and also pumpkin seeds. The pumpkin seeds added a beautiful crunch now and again, great for anyone who usually adds nuts or seeds to their porridge. There are pieces of the cranberries which have re-hydrated in the oats-and-milk mixture, making them juicier than your regular dried cranberries. YP threw a bit of a curveball here, and also threw in red quinoa. It adds a little more flavour and texture, and made this pot extra thick in consistency (we all know I like my oats so thick you can stand a spoon up in them). This is also the pot which is dairy free, using coconut cream, for anyone vegan or lactose intolerant.

I would definitely recommend these pots, and not just for breakfast. If I’m hungry in an evening I’m usually found rummaging around in the cereal tubs, but when I had these in I was headed straight for the fridge. You can buy them in Sainsbury’s and Waitrose, thought my local stores don’t seem to have them in yet. I’m really hoping they come in store soon! You can also take a look at them on the YP website for further information.

Savoury Oats (Eggs, Asparagus & Mushrooms)

IMG_20170616_095955_473

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…

Continue reading

Pimp Your Porridge: Banana, Chocolate, Raspberry & Almond Butter…

wp-1484392423819.jpgThere shall be no prizes for guessing my favourite breakfast, having looked through this blog. Obviously, it has to be porridge. However, I tend to stick to the same formula of pear, nut butter, berries- because it’s easy, quick, and like a reflex action on a busy morning. Today though, after seeing the café in the gym I’m using while visiting home put banana and chocolate chips on porridge, I stepped it up a notch.

This is by no means a really complex or ground-breaking recipe, just a quick post on a combination of porridge toppers you may want to try out…

Ingredients:

  • 1/2 cup porridge oats, combined in a small pan with 1/2 cup freshly boiled water, a pinch of cinnamon, and 1/2 cup unsweetened almond milk
  • 1 super-ripe banana, sliced
  • 1 handful frozen raspberries
  • 1tbsp almond butter
  • 1 small handful dark chocolate chips, or chocolate of choice (I used two of the Discover mini gianduiotto, chopped up into pieces- they taste like Nutella and worked great here)

Method:

  • Heat all of the ingredients that you’ve already placed into the pan, stirring, until the porridge thickens to the consistency of your liking. Empty into a bowl.
  • Top with the chocolate chips immediately so that they begin to melt, then add on the rest of the toppings.
  • Voila! You’re all done…

 

 

Christmas Porridge No.3: Chocolate Orange Oats

wp-1481803920135.jpgThe 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.

Ingredients

  • 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

Continue reading

Christmas Porridge No.2: Spiced Oats & Festive Apple Sauce

wp-1481629502617.jpg

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…

Ingredients

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

Continue reading

Christmas Porridge No.1: Hazelnut, Chocolate & Pear

wp-1481464521141.jpgChristmas 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…

Ingredients

  • 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)

Continue reading

Raspberry, Fig & Chocolate Porridge

img_20160924_085250.jpg

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…

Ingredients

  • 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

Continue reading