Five easy ways to give your break­fast healthy makeover

Have a healthy start to the day with th­ese win­ning com­bi­na­tions

Easy Cook - - CONTENTS -

Ap­ple & lin­seed por­ridge

In a medium saucepan, mix 100g por­ridge oats, 2 eat­ing ap­ples peeled and grated, ½ tsp ground cin­na­mon and 500ml skimmed milk. Bring to the boil, stir­ring oc­ca­sion­ally, then turn down the heat and cook for 4-5 mins, stir­ring con­stantly. Stir in 2 tbsp ground lin­seeds, then di­vide be­tween four break­fast bowls. Top each with a dol­lop of yo­gurt, a driz­zle of honey or agave syrup and a sprin­kle more cin­na­mon. Serves 4.

Vanilla-al­mond chia break­fast

Mix 50g jumbo por­ridge oats, ½ tsp vanilla ex­tract, 200ml unsweet­ened al­mond milk, 2 tbsp low-fat nat­u­ral yo­gurt and 25g chia seeds in a bowl. Soak for at least 20 mins or un­til the oats have soft­ened. Stir through 75g blue­ber­ries. If the por­ridge is too dry, add a lit­tle wa­ter. Di­vide the mix­ture be­tween two bowls and top with more blue­ber­ries, 25g flaked al­monds and a driz­zle of honey. Serves 2.

Spiced co­conut por­ridge

Mix 175g por­ridge oats, 700ml milk, 400ml low-fat co­conut milk, 3 tbsp soft light brown sugar, 1 tsp ground cin­na­mon, a good grat­ing of nut­meg, 160ml co­conut cream and a pinch of salt in a saucepan. Set over a low heat and cook for about 20 mins, stir­ring ev­ery now and then to stop the por­ridge from stick­ing. Serve topped with fruit com­pote and shaved co­conut, if you like. Serves 4.

Cin­na­mon por­ridge with ba­nana

In a medium saucepan, mix 100g por­ridge oats, ½ tsp cin­na­mon, 4 tsp de­mer­ara sugar, 450ml skimmed milk and 1½ sliced bananas. Bring to the boil, stir­ring oc­ca­sion­ally. Turn down the heat and cook for 4-5 mins, stir­ring all the time. Di­vide be­tween four bowls, then top with an­other 1½ sliced bananas, 400g hulled and halved straw­ber­ries, a dol­lop of nat­u­ral yo­gurt and a sprin­kle of cin­na­mon.

Creamy yo­gurt por­ridge with apri­cot, gin­ger & grape­fruit top­ping

Tip a 300g can of apri­cots and their juice into a bowl and add 1 tsp finely grated gin­ger. Blitz half the mix­ture to a purée us­ing a stick blender. Stir in 2 seg­mented pink grape­fruit and any juice. Can be made ahead and chilled for up to 1 week. Tip 200ml wa­ter into a small non-stick pan and stir in 75g por­ridge oats. Cook over a low heat un­til bub­bling and thick­ened. Stir in 550g pro­bi­otic plain yo­gurt – or swirl in half and top with the rest. Top with the apri­cot mix. Serves 3.

Ap­ple & lin­seed por­ridge

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