Healthy Breakfast With Porridge

Banana & cinnamon porridge

Banana & cinnamon porridge

“Porridge is a decent staple breakfast; it’s modest, it’s filling and it’s nutritious, in addition to it’s super-easy to modify to keep things intriguing. Mess around with your combos! ”

Method

  1. For the basic porridge, place the oats and the milk (or 600ml water) into a large pan over a medium heat, and add a tiny pinch of sea salt.
  2. Bring to a steady simmer for 5 to 6 minutes, stirring often to give you a smooth, creamy porridge, and loosening with extra milk, if needed.
  3. Serve as is, or while it’s blipping away in the pan, follow the next steps to prepare the banana and cinnamon topping.
  4. Peel and slice the bananas at an angle.
  5. Toast the almonds in a dry non-stick frying pan over a medium heat for 3 to 4 minutes, or until lightly golden.
  6. Stir the cinnamon, poppy seeds and a little maple syrup or honey through the porridge, then divide between bowls.
  7. Scatter the bananas and almonds on top, then drizzle with a little extra maple syrup or honey, if you like.

Apple & pecan porridge

Apple & pecan porridge

“Porridge is a decent staple breakfast; it’s modest, it’s filling and it’s nutritious, in addition to it’s super-easy to modify to keep things intriguing. Play around with your combos! ”

Method

  1. For the basic porridge, place the oats and the milk (or 600ml water) into a large pan over a medium heat, and add a tiny pinch of sea salt.
  2. Bring to a steady simmer for 5 to 6 minutes, stirring often to give you a smooth, creamy porridge, and loosening with extra milk, if needed.
  3. Serve as is, or while it’s blipping away in the pan, follow the next steps to prepare the apple and pecan topping.
  4. Snap the pecans up into little pieces, then toast in a small dry non-stick frying pan over a medium heat for 3 to 4 minutes, or until lightly golden.
  5. Remove the apple stalk, then use a box grater to coarsely grate it onto a chopping board (core and all).
  6. Stir the grated apple and a little maple syrup through then porridge, then divide between bowls.
  7. Scatter the pecans on top, then drizzle with a little extra maple syrup, if you like.

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