Speedy porridge 4 ways

Porridge is my favourite breakfast. This is the best version for weekdays, as you soak the oats while you get dressed, so they only need to cook for a few minutes.

Almond butter and hemp What you’ll need

60g rolled oats

100ml plant-based milk

1 tsp coconut oil

1 tsp honey

½ tsp ground ginger

2 tbsp almond butter

Shelled hemp seeds

The how-to

Place oats in a saucepan and pour in 150ml boiling water. Leave to soak for 10 minutes; all the water should have been absorbed and they should be just about soft enough to eat.

Pour in the milk, coconut oil (this adds flavour and texture), honey and ginger. Add half the almond butter.

Cook for 5-10 minutes, until it’s nice and creamy and the oats are really soft.

Serve with the remaining almond butter and a sprinkling of hemp seeds on top.

Banana and honey

What you’ll need

60g rolled oats

100ml plant-based milk

1 heaped tsp honey

1 banana, sliced

Soak the oats and cook as before

with half the banana. Serve

with the remaining banana.

Cinnamon and date

What you’ll need

60g rolled oats

100ml plant-based milk

4 medjool dates, pitted and chopped

1 heaped tsp ground cinnamon

1 tsp coconut oil

Soak oats; cook as before.