Sunday, 4 December 2011

Super Duper Porridge

Recipe Below!
When it comes to breakfast, my appreciation for porridge has reached epic levels. Winter mornings are hell, and when I awake, I'm looking for something hearty, substantial and downright nourishing. Porridge is the one thing I know I can rely on during the colder months.

There are many ways to create porridge and I say create, because there is a definite art in producing a decent bowl. Of course, there are many ways of making what is essentially just oats and liquid, but here are a few of my own pointers (gained after many, many years of experimentation). 

  • Choose Jumbo Oats. (And preferably organic) I find these work best as they have been least tampered with. Plus they create a lovely nutty texture.
  • Use Milk. Always. I cook porridge with skimmed milk, but friends often say to me they make theirs with water to 'save calories.' I think this is a mistake and a false economy. The protein in the milk helps give you a well-rounded breakfast and keeps you fuller for longer. Plus, you're getting calcium to strengthen your bones. If you can't tolerate/don't like cow's milk, choose an alternative like soya or rice. 
  • Cook it in a Saucepan. Step away from the microwave. Porridge made on the stove top is far superior in taste and only takes 5-10 minutes. 

I have decided to share my very special porridge recipe. It's one of my favourites.

Cinnamon and Raisin Porridge with Toasted Almonds

You will need:

  • Organic Jumbo Porridge Oats (Approx 40g for 1)
  • Skimmed Milk (180mls for 1)
  • Raisins
  • Cinnamon
  • Flaked Almonds
  • Whole Almonds
  • Agave Nectar/Maple Syrup to serve.

1. Turn hob onto a medium heat setting.
2. In a saucepan place the oats and pour in the milk.

3. Sprinkle in some raisins. (However many you think you want!)
4. Add in a few of whole almonds. (Optional)
5. Spoon in some Cinnamon. (As much or as little as you like)
6. Allow to come to the boil and then simmer. Stir frequently.
7. As the porridge thickens, take a small non-stick frying pan and tip in the flaked almonds.
8. Heat & watch carefully as they will burn easily!

9. When the flaked almonds are nicely browned  - set to one side.
10. Tip the porridge into a bowl, drizzle with syrup and top with almonds.
11. Serve with a nice cuppa peppermint tea!

Cinnamon & Raisin Porridge with Toasted Almonds. Nom Nom!

That's all for today folks. I hope you liked this post - feel free to comment below and do tell me, are you a porridge lover? Or do you still think it is inedible grey sludge?

Ciao for now x


  1. I make my porridge sort of like this and always use Agave Nectar milk and cinnamon & berries or banana slices, I think I will try the toasted almonds next time :) Great post, I love healthy eating ideas! you should deffinitely make more


  2. YUMMO! I live for porridge in the winetr (with frozen blueberries thrown in) and I make bircher muesli with my oats in summer. LOVE BOTH!! I cant start the day properly without my oats!

  3. Admittedly at first glance I didn't like the look of the orangy/brown slick around the edge of the bowl, having always eaten my porridge with a creamy white consistency.

    But I'll give you the benefit of the doubt and believe it tastes delicious.