All Seasons Porridge

Porridge is often thought of as a Winter staple, but I find it is the best breakfast at any time of the year. It all depends on your toppings. 

Porridge makes a great breakfast as an amazing source of fibre. This fibre slows the absorption of sugar which helps to stabilise blood sugar levels. 

To make the porridge base I usually use gluten free oats. I love the consistency of oats as opposed to other gluten free alternatives such as quinoa or buckwheat flakes. If I don't forget I soak the oats in my milk of choice or water over night, before cooking them, to make them easier to digest. 

To make the porridge, I heat it up on a low flame and continuously stir it until the consistency gets nice and creamy. 

For one portion of porridge I use.

  • 1/3 cup of Gluten Free Oats
  • 4 tbsp Coconut Milk 
  • 1 cup Water 
  • 1 tsp Coconut Oil (for extra creaminess)

Just add everything together, heat it up slowly and stir. 

My toppings of choice are: 

- To adapt it to the different seasons, I try to use seasonal fruit and either add them fresh or make a compote by stewing the fruits with a little bit of water. 

- For sweetness you can add chopped dates or coconut syrup

- My favourite toppings are: cacao nibs for crunchiness, almond butter, goji berries, bee pollen, fresh berries of all kinds and cinnamon. 

What are your favourite toppings to enjoy your porridge all year round?