Breakfast is meant to be the best meal of the day but midweek it can feel like a bit of a slog. I always try to start my day in the right way with a nutritionally-balanced, healthy breakfast, but when you’re running late for an important meeting while trying to nurse a hangover after unwise Tuesday-night drinks, inspiration can be lacking.
Introducing porridge. It’s good for you, keeps you full until lunchtime and the humble oat boasts all sorts of health benefits. And to make sure you don’t get sick of it? These yummy toppings…
4 tbsp of porridge oats
250ml milk (or oat milk or water)
Pinch of salt
Pop all the ingredients in a saucepan over a low to medium heat and keep stirring (especially if your pan is lacking in non-stick skills) until it has thickened and started slowing bubbling.
Then pour into a bowl and top with…
Okay, you actually have to take a step back in the recipe to make this. You need to add a big handful of blueberries to the porridge while you’re making it. The little berries get hot and end up bursting into the oat and milk mix. They transform into awesome streaks of pink and turn your breakfast an amazing shade of purple. A spoonful of greek yoghurt on top is a great addition too.
Stewed Apple and Cinnamon
While you make your porridge, cut an apple (any variety, skin left on) into small chunks and pop in a saucepan, with a tablespoon of water and a sprinkling of brown sugar and cinnamon. Put it on a medium to high heat and watch as the apple cooks and slightly caramelises.
When the apple has softened take it off the heat and place on top of your porridge, with another sprinkling of cinnamon and a few flaked almonds if you fancy.
Blueberry, Banana and Honey
This is a pretty simple one, but it really does transform a boring bowl of porridge. Just add a handful of blueberries, half a chopped up banana and a generous squeeze of honey. Yum!
Apricot and Almond
Apricot and almond is a classic flavour combination and it really lifts this breakfast. All you need is some good quality dried apricots and a packet of flaked almonds. Cut the apricots into quarters and scatter on top of your porridge with a small handful of almonds and a little squeeze of honey.