Porridge: Yes please!

Porridge | A Sweet Muddle

During the winter months, when the mercury levels take a sharp dive, a bowl of steamy, creamy porridge has to be one of the best ways to start the day.  Comfort food in it’s simplest of forms. 

I’ve been enjoying my fair share of this winter warmer, and to keep things interesting, I’ve been playing around with different flavours and toppings.  Here are three different ways I’ve been enjoying of late.

Porridge | A Sweet Muddle

1. Porridge with banana, toasted coconut and a good sprinkling of brown sugar.

Porridge | A Sweet Muddle2. Porridge with raspberry coulis, fresh raspberries, toasted almonds and pistachios.

Porridge | A Sweet Muddle3. Porridge with poached pears and syrup.

This is one breakfast dish you can really get creative with and have some fun… if you don’t have time for making your own coulis, you could simply stir in a spoonful of your favourite jam.  Other combinations could include freshly grated apple and a light dusting of cinnamon, or scattering of nuts, raisins and/or chopped dates (and if you like it extra sweet, a little brown sugar), or if you’re trying to cut down on processed sugars you could stir through a mashed up banana and drizzle with honey.  Really, the options are endless!

So tell me, what’s your favourite porridge combo?

Porridge | A Sweet MuddleAs always, thanks for stopping by! If you make this recipe, I’d love to know. Please leave a comment below or take a photo and hashtag it #asweetmuddle on Instagram, Twitter or Facebook.

Porridge

Serves 4


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Ingredients
  1. 1 ½ cups rolled oats
  2. 2 cups milk of choice, plus extra to serve
  3. 1 cup water
  4. a pinch of salt*
  5. brown sugar, banana, raspberries, toasted almonds, toasted pistachios and/or toasted coconut to serve.
For the raspberry coulis
  1. 100g frozen raspberries, thawed
  2. 2 tbsp caster sugar
For the poached pears
  1. 1 cup water
  2. 1/4 cup brown sugar
  3. Stick of cinnamon
  4. 1 bosc pear, cored and cut in slices (lengthways)
For the raspberry coulis
  1. Blend the raspberries and sugar together until it forms a smooth purée, then strain through a fine sieve into a small saucepan.
  2. Gently heat the purée over a low to medium heat until warm, then serve.
For the poached pears
  1. In a small saucepan add the water, brown sugar and cinnamon and heat over a low heat and stir until the sugar dissolves.
  2. Add the pear slices to the saucepan, then cover with a lid and leave for 10 – 15 minutes or until tender.
  3. Gently remove the pears from the pan and set aside.
  4. Return the saucepan to the the hob, increase the heat to high and bring the syrup to a gentle boil until the syrup thickens (approximately 10 minutes) stirring often.
  5. Serve warm.
For the porridge
  1. Combine the oats, milk, water and salt in a saucepan and place over a low heat.
  2. Cook, stirring with a wooden spoon, for 5-8 minutes or until the porridge thickens.
  3. Divide between four serving bowls, pour a little of the extra warmed milk on top and serve with
  4. – a portion of pear and finish with a generous drizzle of syrup; or
  5. – a few slices of banana, a teaspoon of brown sugar and some toasted coconut; or
  6. – a drizzle of raspberry coulis, a scattering of fresh raspberries, toasted pistachios, and toasted almonds; or
  7. – any other choice of topping (the options are endless!).
Notes
  1. I usually like to make my porridge the traditional way with a pinch of salt, but sometimes I like to mix it up and also add either 1/4 tsp of cinnamon or 1/4 tsp vanilla bean paste
A Sweet Muddle http://www.asweetmuddle.com/

 

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