I cannot function without breakfast. Most of the time I wake up and immediately start thinking about what I'm going to eat before making my way to work. So, I thought it was about time I shared a tasty breakfast recipe with you! Say hello to one of my favourite porridge recipes.
It can be easy to get into a breakfast rut or go without breakfast if you're not feeling hungry, but I know that if I have a boring breakfast or no breakfast at all, I'll soon be working my way through a less-then-healthy mid-morning snack or two. So, to jazz up breakfast time I try to have variety of different things throughout the week; eggs, granola, peanut butter and toast, fruit, yoghurt, porridge, etc.
I recently rediscovered porridge after taking a bit of a break from it - I think I put myself off it by eating too much at university - and this is one of favourite combinations. Light, fruity, tangy and easy to throw together quickly in a saucepan before work.
It's also easy to adapt this recipe for a number of food preferences and dietary requirements:
Want to make this porridge gluten-free? Make sure to buy gluten-free porridge oats.
Want to make this porridge lactose-free, dairy-free or vegan? Swap the cow's milk and Greek yoghurt for your own milk and yoghurt of choice. For example, you could swap the cow's milk for lactose-free milk, soya milk, almond milk, coconut milk, oat milk, rice milk, hemp milk, cashew milk, etc. There are plenty of options! You could also swap the Greek yoghurt for lactose-free or dairy-free yoghurt. Dairy-free coconut yoghurt would work a treat!
Allergic to almonds or coconut? I'm currently trying to think of suitable substitutes for the ground almonds and desiccated coconut but have fallen short so for now I recommend you remove the almonds and coconut and add a further 10g of porridge oats instead.
Utensils: Saucepan, chopping board, knife, measuring jug, wooden spoon.
Top Tip: Want to make your porridge in the microwave rather than on the hob? No problem! Add your porridge oats, water, milk, desiccated coconut and ground almonds to a heatproof bowl and heat on high for 3 minutes. Add the sliced peach and apricot, maple syrup and a little more water or milk if needed, and then heat on high for a further 2 minutes. Leave to stand for 2 minutes before pouring into a serving bowl and topping with yoghurt and passion fruit seeds.
Peach, Apricot & Passion Fruit Porridge
30g porridge oats (ensure gluten-free if required)
100ml cow's milk (or other milk of choice, e.g. soya / coconut / almond / oat milk, etc.)
10g desiccated coconut
10g ground almonds
1 tablespoon maple syrup
1 peach, finely sliced
1 apricot, finely sliced
1 passion fruit
Greek yoghurt to serve (or other yoghurt of choice, e.g. dairy-free coconut yoghurt would work a treat)
1. Place the porridge oats, milk and water in a small saucepan and bring to the boil. Whilst bringing to the boil finely slice the peach and apricot.
2. Once boiling, turn the heat down to a simmer and add the desiccated coconut, ground almonds and maple syrup. Stir and then leave to simmer for about 3 minutes, stirring from time to time to ensure the mixture doesn't stick to the bottom of the pan. If needed, add a little more water or milk as you go to ensure the porridge doesn't become too dry.
3. Add the peach and apricot slices to the saucepan and leave to simmer for a further 2 minutes, again stirring from time to time to ensure the mixture doesn't stick to the bottom of the pan.
4. Take the porridge off the heat and pour into a serving bowl. Add a dollop or two of yoghurt, then slice the passion fruit in half and scoop the seeds of the fruit out, sprinkling the seeds on top of the porridge.
5. Dig in!