I will admit I’m usually very disappointed with hotel breakfasts so on a recent trip when I ordered porridge I didn’t have high hopes. But what arrived was the most delicious creamiest porridge I’ve ever had. I checked with the chef and the star (and only) ingredients were oats, cream and full fat milk. For me that’s far to decadent to repeat too often so I’ve been playing around with a slightly healthier version using coconut cream and coconut milk. If you like coconut and you like porridge – you are going to love this.
Creamy Coconut Porridge (one portion)
200ml coconut milk
50ml coconut cream
1 tablespoon desiccated coconut (plus extra to top)
Put the oats into a pan and add the coconut milk – bring to the boil, then turn down to a simmer and add the coconut cream. Simmer for 3-4 minutes. Add a splash more milk if it starts to stick. Just before serving mix in the desiccated coconut. Serve with some more coconut sprinkled on top.
You really don’t need to add anything else – but if you must pistachios are a great match.
This mornings dog walk was freezing and I got home needing coffee and hot food. So why not combine the two? Hence my new favourite porridge – vanilla latte style. I tried to keep as close as possible to the style of latte I would usually order – which is a skinny latte. Personally I prefer cows milk in coffee, but whatever milk you normally have should work just as well.
I did prefer the porridge with some sugar (which I don’t normally have in coffee) – I think it needs something to give it a sweet hint and I do believe that the best match is brown sugar – can’t beat a bit of demerara.
Vanilla Latte Porridge
250 ml milk
50ml espresso ( I used an espresso shot from my coffee maker which is a perfect 50ml, but you could use 50ml of strong black instant coffee.)
1 teaspoon vanilla essence
Brown sugar – depending on taste. I used 2 teaspoons in the porridge and then an extra sprinkle on top.
Some crushed almonds to top. (I used 4)
Put the oats and milk in a pan and bring to the boil. Turn down the heat and add the vanilla essence and the espresso. Simmer for 5 minutes or so until the porridge reaches your preferred consistency. Add sugar and mix in whilst still on the heat.
Serve with some sugar sprinkled on top and some crushed almonds.
It’s taken me a while to try this, I was intrigued with the thought of adding courgette to porridge. The term Zoats comes from the alternative name of Zucchini (I guess calling it Coats doesn’t really work)
I have no excuse for not trying it sooner, it’s not like I’ve been short of courgettes. Now I wish I hadn’t waited so long because it’s another great way to incorporate veg into breakfast.
Grating the courgettes is key, it means they nicely soften and blend with the oats without really adding any taste, to be honest I couldn’t taste that I had courgettes in my porridge, I could just see them!
I added pumpkin seeds and flaked almonds and sweetened the porridge with maple syrup but there are loads of different combinations to play with, I’m hooked.
200ml Almond Milk
100g grated courgette (skin on)
1 tablespoon flaked almonds
1 tablespoon pumpkin seeds
1 tablespoon maple syrup
Put the oats, courgette and milk in a pan, bring to the boil and simmer for a 3 – 4 minutes (you may want to adjust the milk depending on how you like your porridge).
Stir through the seeds and almonds and then drizzle over the maple syrup.
Brrr it was so cold this morning that another big warming bowl was required. I had more brown rice to use up from last night so I’m back to the brown rice porridge. This has a lovely zesty fresh taste and is a lovely warming filling brekkie. I love the flavours of orange and almond together.
Orange & Almond Brown Rice Bowl (serves one)
120g of cooked brown rice (from the night before is good)
100ml orange juice
50-100ml Almond milk
Zest of one orange
25g sultanas or raisons
1 tsp ground almonds
Cinnamon – liberal amount
Ginger – liberal amount
5-6 roughly chopped almonds
Flaked almonds – for topping
Put the rice, orange juice and water into a saucepan and boil gently for around 4-5 minutes until the liquid is absorbed – keep an eye on it and keep stirring it, don’t let it dry out.
Then start by adding 50ml of almond milk and the orange zest, chopped almonds, ground almonds, sultanas and spices and simmer for 8-10 minutes – keeping an eye on the liquid levels – add more of the almond milk as you stir – don’t let it get dry.
This is lovely with some flaked almonds on top – and I do sometimes add some brown sugar too.
I first tasted brown rice porridge at a yoga retreat a couple of years ago. The rice from the previous evenings meal was re-cooked for breakfast with delicious results. Whenever I cook brown rice for dinner, I always make extra so that I can have this breakfast a couple of times over the following days. It does take a bit of stirring and infusing of flavours and liquid so it’s an ideal weekend filling breakfast when there is more time to enjoy the wait.
Brown rice apple porridge (serves one)
120g of cooked brown rice
100ml Almond milk (or other milk) – plus a bit extra if the rice gets too dry
1 apple – grated
25g sultanas or raisons
Cardamom – I crushed around 5 pods
Cinnamon – liberal amount – this dish can take a lot of spices
Cloves – small sprinkle as it’s quite a strong flavour and easy to overpower the other spices
Demerara or other brown sugar to serve
Put the rice and water into a saucepan and boil for around 4-5 minutes until the water is absorbed – keep an eye on it and keep stirring it.
Then add the almond milk, grated apple, sultanas and spices and simmer for 8-10 minutes – keeping an eye on the liquid levels. You want the apple to be really squishy and almost dissolving into the rice so don’t simmer for less time, if it’s getting dry add a bit more milk.
This is lovely with the added crunch of some demerara sugar to serve.
I managed to do a spinning class and dog walk before enjoying some time in the kitchen to cook and eat this dish, which I really felt I had earned – a lovely feeling. I did have a banana before heading out to spin – I needed something to keep me going.
I’m back on the poragies this weekend and this one feels quite decadent – fortunately I ate if after my long morning run, so it felt well deserved. The dates and almond butter give a hint of caramel and the maple syrup and toasted almonds swirled on top helps to cement the toffee apple feeling.
Toffee Apple Poragie (serves one)
1 apple (core and seeds removed but unpeeled)
2 medjool dates
1 teaspoon almond butter
200ml coconut milk (or almond milk works as well)
40g porridge oats
1 tbsp. maple syrup
some toasted flaked almonds
Blend the apple, dates, almond butter and coconut milk in a blender. Put the oats in a pan and add the blended mix. Bring to the boil and simmer for 3-4 mins – keep an eye on it and add water to stop it sticking and reach the consistency you like.
Serve with the maple syrup poured on top with the flaked almonds.
I love the mixture of spices, fruit and sweetness in an apple crumble and I especially like the crumble toppings, so having a variation of it for breakfast is a real treat. I love nutmeg so tend to sprinkle quite a lot, but it is powerful so take it easy if you’re not sure. The freeze dried apple I found recently in Tesco when I was looking for dried apple and it does add some lovely sweetness to the crumble topping, but you could use diced dried apple or leave it out completely. I always have ice cream with my crumble but not for breakfast! So I added a side of crème fraiche which adds a little more richness. Natural yoghurt would work as well, or you could push the boat out and use cream.
Apple Crumble Poragie (serves one)
1 apple – cored, but you don’t need to peel
1/2 tsp cinnamon
A sprinkle of nutmeg (I grated around 1/2 tsp)
1 tsp maple syrup
200ml Almond milk (I used unsweetened)
40g porridge oats
50-100ml tap or filtered water
4-5 hazelnuts – crushed
1 tsp brown sugar (I used demerara for it’s coarse texture)
few bits of freeze dried apple – crumbled up
A few blackberries
Crème fraiche or yoghurt or cream
In a good blender, blend the apple, 4 blackberries, cinnamon, nutmeg, maple syrup and almond milk. Once blended tip into a saucepan and mix in the oats. Bring to the boil and simmer for 2-3 minutes. Add as much water as you need to stop it sticking and get the consistency you like (or you could add more milk for a richer poragie).
For the topping – mix the crushed hazelnuts, sugar and apple together to make the crumble topping. Sprinkle on top and add some blackberries.
Add some crème fraiche, yoghurt or cream on the side.
Today’s dog walk was very wet, cold and windy so this was a warming treat once i’d dried out. I ate it in front of the fire with the dog snoozing peacefully.
This is my current favourite way to have my smoothie and eat it too. I love adding different flavours to porridge and so I combined a favourite smoothie base to oats and came up with this rather delish option. I termed the name Poragie – just to add a little bit of intrigue! You can play around with the different spices you like to add and also use different milks. The coconut does add some sweetness, if you used other milks you could try adding a drop of vanilla essence as well.
I ate this after a very cold dog walk and it was a calm breakfast moment with a tired dog and a happy owner.
The carrot cake Poragie (serves 1)
2ooml coconut milk (you can use any milk, almond works well too. I used the coconut milk from a carton, not the tin)
1 medium raw carrot, peeled
Raisins – handful around 25g
Mix of spices – I used a good sprinkle of cinnamon, ground ginger and crushed cardamom pods
Yogurt and pecan nuts and maple syrup
Blend the carrot with the coconut milk in a blender. Put the oats in a pan and add the blended carrot mix, raison and spices. Bring to a boil and then put on gentle simmer. Keep an eye on it and add around 50ml of water to ensure it doesn’t stick to the pan and dry out.
Lovely served with a dollop of yogurt some broken pecan nuts and maple syrup.