Savoury Oats (Eggs, Asparagus & Mushrooms)


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…

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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…


  • 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)


  • 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.


  • 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

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


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

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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…


  • 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)

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Raspberry, Fig & Chocolate Porridge


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

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Zoats & Proats: A How To

img_20160722_092732.jpgI know that they’ve been all over Instagram for quite some time now. I know I’m a little slow on the uptake here, but I have to say: I’m a fan. This summer just gone I finally decided to try both zoats and proats after discovering Tally Rye on YouTube, and though I wouldn’t personally eat proats every day (I don’t feel like getting into the habit of using protein powder when I don’t need to, and so usually only consume protein products on workout days, or when I’ve done other recreational sport- such as rock climbing), I can see zoats making their way into my life when I have the time on a morning.

Both zoats and proats have a thick, almost batter-like texture to them, due to the courgette, which works as it would in a vegetable based cake. I can’t say I like this texture more than my regular porridge (as a die-hard porridge fan), but sometimes it’s nice to switch things up. For more ways to switch up your every day oats, I’ll include some links to other recipes I have at the bottom of this post- including proats without protein powder, just in case you aren’t comfortable using this product.

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