The weather in Devon has been pretty miserable of late, and I was craving something a bit more substantial and comforting than my usual smoothie in the morning. I went out and got some organic gluten free oats and the next day made a wonderful bowl of the best porridge I have ever tasted. I added all my toppings BEFORE I started cooking. I recently started doing this after making buckwheat porridge. This ensures that the flavours really melt into the oats as it cooks and you are rewarded with a very tasty bowl of warming breakfast. I love to add cinnamon and blueberries as these two flavours are perfect together. The recipe below calls for a banana too but I have done it with half a shredded apple or some freshly grated lemon zest instead of the cinnamon which is also very yummy. Sprinkle whatever nuts, seeds or other berries you have to hand to serve. This is made with almond milk which I love, but you can easily substitute with any other milk or just water. I sometimes stir in a teaspoon of almond butter for a little extra boost. Sweeten with honey if you need to but the blueberries burst as you cook and stir so they tend to add enough sweetness for me.
You will need (for 1):
1/2 cup oats (I used gluten free)
1 cup almond milk (or any other milk/water)
1 level tsp cinnamon
large handful of blueberries
1 small banana, chopped into small-ish chunks
extra nuts, seeds, berries for the topping
Into a saucepan add your oats, milk, cinnamon, berries and banana. Stir and transfer to a moderate heat and stir occasionally for about 10-15 minutes until the porridge is at the right consistency. You may need to add a little extra liquid as you go, depending on how you like your oats!
Spoon into your favourite bowl and stir through any nuts or seeds etc. The blueberries will start to burst and their delicious juice will run streaks of deep purple through the oats.
