Porridge always been my favorite breakfast when I started my transformation, These brilliant porridge recipes will give you great ideas to jazz up this breakfast favorite. Fruity, syrupy or nutty – give it a go
Porridge Recipes
For basic porridge (base recipe):
Ingredients
- 160 g rolled oats
- 600 ml milk, organic soya milk or water
Method
- Place the oats and the milk or water in a large pan over a medium heat.
- 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 apple
- 2-3 tablespoons runny honey, to taste
- 100 g blackberries
Method
- Pull off the apple stalk, then use a box grater to coarsely grate it onto a chopping board (core and all).
- Stir the grated apple and most of the honey through the porridge for the last few minutes of cooking.
- 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:
Ingredients:
- 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
Method:
- Peel, then slice the bananas on a chopping board (I like to cut mine at an angle).
- 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.
- Stir the cinnamon, poppy seeds and most of the maple syrup or honey through the porridge.
- Serve with the bananas and toasted almonds on top and the remaining syrup or honey drizzled over.
For apple, maple syrup and pecan porridge:
Ingredients:
- 1 apple
- 30 g pecans
- 2-3 tablespoons maple syrup, to taste
- Pull off the apple stalk, then use a box grater to coarsely grate it onto a chopping board (core and all).
- 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.
- Stir the grated apple and most of the maple syrup through the porridge for the last few minutes of cooking.
- 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
