Cold and dark mornings make life that little bit harder (this time of year I constantly question my decision to move home from Australia…Gold Coast, I miss you), but coffee and porridge (and cashmere) make it somewhat bearable. I’ve added some extra protein to this recipe to help minimise the blood sugar spike the typical bowl of oats can cause. I always make porridge with almond milk, as I try and keep it dairy free, and add nuts and seeds too. This recipe gives the creamiest dairy-free porridge I’ve managed to make yet, and a rainy Sunday morning is the perfect time to curl up on the couch or in bed with it.
Serves 2 (or one if you’re hungry)
- 1 x pear – 1/3 grated, 2/3 chopped
- 1 x apple (red – gives the best flavour) 1/3 grated, 2/3 chopped
- Ginger (ground)
- Oats (1.5 cups)
- 1 x heaped teaspoon coconut oil
- Almond milk
- 1 x egg
Soak the oats in a pot with almond milk for 10minutes, while you chop and grate the fruit. Heat some oil in a pan and lightly fry the chopped fruit and cinnamon.
Add the coconut oil, ginger and grated fruit to the oats and turn on the heat. Stir porridge gently to dissolve the coconut oil, and when this is mixed in and most of the almond milk has been absorbed (and the porridge is practically cooked) add in the egg and stir vigorously – you have to be quick with this step or you may end up with egg-fried-porridge.
Top with cinnamon and nutmeg to taste (and nuts/granola/dark chocolate if you’re feeling very extravagant) and serve with a large coffee and a good book.