Porridge – 3 ways

Porridge, the most versatile breakfast in existence. Are you topping crazy or a golden syrup/jam kinda gal? Whether it’s baked, microwaved, stove top or overnight – porridge is the way forward. The below recipes are three of my favourite types of porridge, they all cater for one but can be easily doubled for extra portions.

Basic ingredients
– 1 small overripe banana, mashed
– 1/2 cup GF oats
– 1/2 cup milk
– 1 tbsp nut butter (peanut or almond works best)
– 1 tsp sweetener (honey, agave, maple)
– 1 tsp cinnamon
– 1/2 tsp nutmeg

Toppings
– blueberries/raspberries
– small handful of chopped nuts (pecans and hazelnuts work well)
– granola
– chia/flax seeds
– dates
– flaked coconut

Recipe 1 – Baked porridge
Mash the banana in a bowl and add in the remaining basic ingredients with 1/2 tsp baking powder. Mix ingredients together fully, making sure there are no clumps of nut butter.

Pour into a small oven safe dish and sprinkle blueberries and nuts on top, pushing some into the mixture. Pop in the oven at 190c/gas mark 5 and bake for 20 mins.

Transfer into a bowl or eat straight out of the dish – I’m all about the one pot meals!

cof

cof

cof

Recipe 2 – Stove top porridge
Pour
 1/2 cup of water and 1/2 cup of milk into a small saucepan, transfer to the hob and allow to boil. While this is boiling mash your banana and add your remaining basic ingredients to a bowl, minus the nut butter.

Turn the heat down as soon as the liquid has boiled and add your other basic ingredients to the pan, stir together until everything is fully mixed. Heat on a low temperature for a few minutes and continue to stir. This will start to thicken up.

Turn the heat off when it’s at the consistency you desire and transfer into a bowl. Swirl a tbsp of nut butter into the mixture and add your toppings, then tuck in and enjoy!

cof

cof

cof

Recipe 3 – Overnight oats
Mash the banana in a bowl and add your remaining basic ingredients.

Stir everything until fully mixed, cover with clingfilm and pop the bowl in the fridge overnight.

Stir the mixture again when you are ready to eat the next day and add on preferred toppings. This type of porridge is great for anyone who doesn’t have time to make breakfast in the mornings or likes 10 minutes extra in bed!

cof

cof

cof
cof

These three types of porridge can work for any flavour combination – my favourites are cacao/peanut butter and pear/maple/roasted hazelnut. Yum!

2 thoughts on “Porridge – 3 ways

  1. Honestly Porridge says:

    Can’t believe I’ve never tried baked porridge before. Thanks so much for sharing this post!! I can’t wait to get home and try this, looks insanely good!!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s