Anyone else feeling ridiculously cold at the moment? Although the snow weather warnings have been coming in thick and fast, I’ve not seen any settling nor have I had a snow day yet! To keep myself warm in the mornings, I’ve been making this simple gluten free winter porridge on repeat, and it’s definitely doing its job by making me feel all cosy and warm inside!
I can’t stress enough how a big bowl of warm porridge can change your whole day.
1. It keeps you full throughout the morning, therefore stopping you from snacking as much
2. Oats give you tonnes of energy through slow releasing carbs
3. Winter porridge can be so versatile – you could have a different flavour every day of the week and still not get bored!
On top of all of those super positive points, a warm bowl of porridge simply makes you feel cosy and happy, which personally is the most important feelings I want to have on a cold/potentially snowy winters day.
The recipe for this winter porridge base is extremely simple and adaptable to your taste.
- Don’t like bananas? This adds a lovely sweetness and creamy texture to the porridge, but isn’t fundamental in the recipe. If you don’t like this fruit, simply don’t use it!
- Swap cinnamon for any other spice – nutmeg, ginger, allspice etc. Any will work fine!
- I personally use honey as my sweetener of choice, but feel free to use a vegan substitute such as maple syrup or agave nectar.
A simple berry compote can add another layer of flavour and texture to your morning winter porridge. It may seem like a bit of a fuss and you might think you don’t have time, but it will honestly make such a difference to your breakfast! Plus, if you start your compote at the same time as your porridge, I guarantee they’ll be ready bang on time.
50g GF oats
125ml milk, dairy free if needed
1 ripe banana, mashed
1 tsp cinnamon
2 tsp honey/maple/agave
60g frozen mixed berries*
1 tbsp coconut oil
- Start by making the berry compote. Heat the coconut oil in a small saucepan, once this has melted add your mixed berries and 1tsp of sweetener.
- Heat this on a low to medium heat until the berries have broken down and a sticky compote forms. This can take around 5-10 mins. Stir every few minutes so it doesn’t stick to the bottom of the pan.
- While this compote is cooking you can make your porridge base.
- Start by pouring the water and milk into another small saucepan, transfer to the hob and allow to boil.
- While this is boiling, mash your banana in a bowl then add in your oats, cinnamon and remaining 1tsp of sweetener.
- Turn the heat down as soon as the liquid has boiled and add your oats etc to the pan, stirring 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 you have a creamy consistency and transfer to a bowl.
- Top with the berry compote and for an added luxury, I like to sprinkle over dark chocolate chips – yum!