I feel like I’ve just come to the end of an exceptionally long week after spending two days away at conference on Tuesday and Wednesday. I always find conferences tiring as there is just so much going on and lots of people to talk to. By Thursday morning I was ready for it to be the weekend, however I still had two more days of work to get through before I could kick back and chill out.
Now the weekend is finally here I’ve enjoyed being able to take my time over breakfast and enjoy every mouthful rather than trying to eat quickly then rush around getting ready to go out. Six weeks into my new job and I still haven’t quite settled into a proper morning routine that doesn’t involve a mad dash to get out the door yet. This is probably not helped by the fact that I am not a morning person at all and I absolutely need to sit and eat something, accompanied by a mug of green tea or black coffee (depends on my mood) before I can even think about stepping outside.
No matter what time I get up I always make sure I have something to eat and more often than not it’s oat based. On Tuesday morning when I had to get up around 5am to get an early train, I still managed to eat a couple of small flapjacks with my coffee, essential for getting me to the station on time. It also helped to compensate for the fact that I was missing my usual bowl of porridge. I cook porridge for myself most days and usually make it just with water as I don’t really like the taste of milky porridge. I then tend to add honey, some fresh or dried fruit (frozen blueberries cooked with the oats are a favourite) and a dollop of plain yoghurt. Yes I know that sounds daft that I add yoghurt if I don’t like milk in my porridge but it works for me. As well as topping my porridge with yoghurt I also quite like adding a bit of crunch by sprinkling over a spoonful of mixed seeds and a few chopped cacao nibs.
Recently I decided to start experimenting with nut milks for a bit of variety and I’ve found that hazelnut milk makes a delicious porridge especially when frozen raspberries are added to the pan. I think the nutty flavour of the milk works really well with the raspberries and makes a bowl of porridge a lot more interesting. One morning when I’d made this porridge I decided to post a quick snap on Instagram and it ended up being quite popular so I thought I’d share the recipe. As it’s only me in this house who eats porridge the quantities are just for one serving, easily multiplied though.
- 50g porridge oats
- 250ml hazelnut milk - add more if you like your porridge wetter
- 50g frozen raspberries
- honey or maple syrup
- plain yoghurt
- mixed seeds
- chopped cacao nibs
- Add the oats, hazelnut milk and raspberries to a small saucepan, place over a medium heat and bring to the boil then reduce the heat and simmer. Stir frequently for about 5 minutes until the oats are cooked through and creamy and the raspberries have broken down to give the porridge a pretty pink colour.
- Serve in bowls topped with a drizzle of honey or maple syrup, a dollop of yoghurt and a sprinkling of seeds and cacao nibs if you like.
More porridge inspiration