Perfect Porridge
This recipe relates to the blog post: So what’s the big deal about breakfast?
One of my biggest bugbears is the lack of attention that people pay to how they start the day. It has been scientifically proven that the first foods we eat each morning will dictate the way our blood sugar fluctuates for the rest of the day so ideally we want to begin on a good footing. Plus it definitely makes sense for us to take in the most of our energy at the beginning of the day, then we can race about with a full tank rather than fuelling up in the evening when we’re winding down to go to bed.
This Perfect Porridge, is simple, satisfying and perfectly balanced, to keep you going through to lunch.
Key Facts
- Delicious & Nutritious
- High Fibre
- Supports Blood Sugar Balance
- Family Friendly
Ingredients
- 1/2 cup rolled or jumbo oats (use gluten free if necessary and avoid porridge oats as they break down to mush)
- 3/4 cup milk of choice (I use cashew)
- 1 tablespoon ground flaxseed
- 2 prunes chopped into small pieces
- 2 tablespoons raw walnut pieces
Preparation
01
Place your oats in a pan and pout over 1/2 cup boiling water, cover and leave to absorb for 5 minutes.
02
Add the milk and warm gently on a medium heat, stirring intermittently to encourage the oats to release their wonderful creaminess.
03
When you’re happy with the consistency (this is a personal choice, I am in the extra creamy camp but I know others prefer a less wet texture) swirl through your apple and allow to warm through for a minute or two before decanting into a bowl and topping with the walnuts, prune pieces and flaxseed.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
