It’s porridge season, and anyone that follows me on Instagram know that right now I am #allabouttheporridge. Although porridge season for some doesn’t mean the same thing for everyone. I’ve been eating porridge since the end of winter/start of spring last year. But for most normal, seasonal breakfast eaters, the cool (let’s be honest – bloody freezing) mornings trigger warm bowls of porridge.
As for whether to choose the quick, traditional or steel cut variety – it is up to you. Nutritionally, they are on par with energy, protein, carbohydrate and dietary fibre contents. The difference is the processing – you can read about the nitty gritty here. But basically, steel cut are the oat kernals cut into 2-3 pieces; rolled oats are steamed and rolled into flakes, and the quick variety are steamed for even longer and rolled into thinner flakes. Essentially this reduces preparation time which means you can alternate between cooking the steel cut variety for approximately 20 minutes (stove top) and zapping the quick varieties for 90 seconds. But with the extra processing, comes a higher glycaemic index, therefore the steel cut are likely to keep you fuller for longer.
But the bottom line – they are still a fabulous addition to your eating pattern, regardless of the processing method. Just avoid the sugar-laden sachets and take an extra three-seconds to use a measuring cup. If cooking time bothers you, soak overnight and zap in the microwave.
So I have put together some of my favourite combinations to perfect your porridge bowl this winter. Or spring. Plus, I’ve included my recipe for Coconut Quinoa porridge.
So in no particular order, just alphabetical. Start with your basic porridge (oats + milk/water), and flavour till your hearts content.
Basic porridge + cinnamon + diced apples (or canned pie apples) +/- sultanas
∗ Sprinkle of brown sugar
∗ Sprinkle of shredded coconut + flaked almonds for a more crumble feel.
Banana & peanut butter
Basic porridge +/- mashed banana whilst cooking
∗ Sliced banana + PB.
∗ Grilled sliced banana + PB
I’m also thinking that adding the grilled banana during the cooking porridge process would just be the absolute bomb.
Cacao & Tahini
This combination in the bomb and I’m sending a virtual high five to Heidi for this one.
Basic porridge + 1-2 tsp raw cacao powder.
∗ Tahini + drizzle of maple syrup + sprinkle of sea salt
∗ Tahini + mixed seeds
∗ Tahini, drizzle of maple syrup & sprinkle of sea salt
∗ Tahini + mixed seeds
∗ Tahini + walnuts
∗ Tahini Granola (!!)
Basic porridge + raw cacao powder.
Topped with raspberries. Frozen it fine, fresh would be amazing.
Coffee, date & banana porridge.
Basic porridge + chopped dates + 1 tsp instant coffee +/- mashed banana.
Top with banana slices.
Coconut quinoa porridge
This was inspired by the coconut quinoa pudding at Touchwood Café. Yes in a previous post I did say I didn’t like quinoa porridge – I tried this particular dish because it was marketed as a pudding, not porridge, and was served cold. I loved it. So I thought I’d give it a chance in my kitchen – plus I had the Vitasoy coconut milk left over from the thai pumpkin soup that I whipped up.
1/3 cup quinoa flakes
1 tablespoon shredded coconut
¾ cup Vitasoy unsweetened coconut milk.
Top with: raspberries, banana + toasted coconut flakes.
Pear & Ginger porridge
Basic porridge + 1-2 tsp ginger.
Poached/stewed pears can be added during cooking, or as a topping. Or both.
A sprinkle of brown sugar tops it off nicely.
What is your favourite porridge combination?