Porridge is the only other quick and easy breakfast meal which can actually keep me full until lunch. However, unless you use your imagination, it can get boring pretty quickly. If you step outside of the box, though, it can come in an infinite number of variations, starting with the milk you use. The taste will change completely if you use milk, almond milk, rice milk, hazelnut milk or oat milk for example (I am personally not a big fan of soy milk, so you won’t see much of it on my site).
Cooking with spices can also give a new lease of life to your same old, daily porridge: ever tried adding cinnamon or vanilla powder (my two favorites)? How about apple pie spice, pumpkin pie spice, chai spices, cacao powder, ginger or nutmeg? If you switch it up, you can come up with an infinite number of different porridge recipes!
And finally, there are about a billion toppings you can choose: any fresh fruit, dried fruit, cacao nibs and seeds will do. Bananas, apples and berries go particularly well with porridge, in my mind. It’s that simple to make an old dish new again: choose your milk, spice and topping, and you’re good to go! Here’s one of my current favorites:
Cacao nib and blueberry porridge
225ml milk (oat, almond, dairy – my favorite is almond milk)
1/2 tsp cinnamon
A handful of blueberries
1/2 tbsp of cacao nibs
1. Heat oats, cinnamon and milk of your choice in a pot over medium heat for five minutes, stirring occasionally.
2. Take off the heat, pour in a bowl and add blueberries and cacao nibs.