WARMING PORRIDGE IS SOMETHING YOU OAT TO TRY
There’s really nothing more suitable for a chilly winter’s morning than a big, comforting bowl of porridge.
My mum used to cook it with salt and serve it with a (big) pat of butter, lashings of brown sugar and a drizzle of milk.
I haven’t eaten it like that for many years. I try to limit the added salt in my diet so I’ve trained my palate to do without it in my breakfast cereal where possible. These days I prefer to flavour porridge with fruit and spices.
Oats are considered to be a super food, with many health benefits.
They are gluten-free and full of antioxidants, soluble fibre, vitamins and minerals.
The basic recipe here is for one serve; obviously it’s easily multiplied.
PORRIDGE Serves 1 INGREDIENTS
1 cup porridge oats 2 1⁄4 cups water
METHOD
Place oats and water in a saucepan over medium-high heat. Bring to the boil, stirring to prevent porridge from catching and burning on the bottom of the pan. Reduce heat and simmer for 4–5 minutes, stirring occasionally. Pour into a serving bowl and top with one of the following choices.
SERVING IDEAS
1. A handful of mixed nuts (try almonds, hazelnuts and walnuts) with honey and flax seeds.
2. Add 1⁄2 tsp cinnamon to the porridge while cooking and top with Granny Smith apple slices and a few walnuts.
3. A little milk, 1⁄4 cup dried cranberries and a drizzle of maple syrup.
4. Yoghurt with seasonal fruit and chia seeds.
5. Sliced banana with slivered almonds, sunflower seeds and coconut milk.
6. Yoghurt and honey. maggies.column@bigpond.com