This week is National Breakfast Week, which is as good a reason as any to talk about porridge. There is a World Porridge Day but not until October, that’s AGES away and I need to talk porridge now!
Unless it’s the weekend and I’m brunching out, in which case I usually go for something involving eggs, more often than not I break my fast with a bowl of porridge, especially at this time of year when a cold breakfast just doesn’t cut it for me.
On days when I make breakfast at home my go to topping is chopped banana plus nuts and/or seeds and/or a sprinkling of cinnamon. If I make it to a pre-work yoga class I’ve gotten in the habit of picking up a pot somewhere between class and arriving at my desk from any one of a number of high street porridge purveyors (post-yoga my hungriness level is usually hovering somewhere around MUST EAT IMMEDIATELY). In that case more often than not I’ll choose a topping of compote and/or granola which probably isn’t ideal from a health point of view, loaded as they both are with sugar.
Quite apart from concerns about my sugar intake, I’m also getting a little bored of my either/or topping options. I need to raise my porridge topping game. While I don’t plan to get as fancy as some of the folk I’ve spotted on that there social media, who must spend so much time artfully arranging their toppings that their porridge is clap cold by the time they get around to eating it, I need to mix things up.
The awesome 26 Grains – which I first heard of when they did a pop up porridge stall underneath Old Street roundabout last year – provides tasty topping inspiration. Also excellent porridge IRL, they’ve popped up all over East London since and, I think, are looking for a permanent home – I can’t wait, see the pictures above for evidence to the why. Their yummy porridge is made from various grains, to which they add Nordic spices and natural sweeteners and finish with 100% tasty topping combinations, such as orange, raisin pistachio and cardamom maple, or roasted plums, coconut yoghurt and pistachio. So good!
Over to you. Are you a porridge fan too? Help me out of my rut! What are your favourite toppings? Where do you stand on the water versus milk debate? According to Nigel Slater, water is the correct way to go. And if you don’t do porridge, what’s your go to brekkie? Desperately seeking new ideas!
Defo water! Twice as much as oats and simmer – don’t boil it. I put a handful of raisins in before I start cooking and my the time its done they are all plump and juicy. That’s to stop me drizzling (read pouring) golden syrup over instead.
*by, not my
If I go the raisins route I usually put them in after cooking Victoria, but like the idea of stirring them in as I cook, totally trying this!
Love porridge. Pretty much most mornings in the winter and always made with water. Sometimes I’ll pop a bit on coconut milk on it after but not always. I like to grate an apple on top of mine once cooked and then sprinkle with cinnamon and nutmeg. When its stirred in it goes all lovely and gives it a nice sweetness. Otherwise pecan nuts, bananas and drizzle of agave syrup are nice. You could make a nice mango and passion fruit puree then keep it in the fridge for a few days. Or if you get yourself a little thermos tub (I only discovered them for the kids but love them!) you can make your porridge at home and pop it in this for yoga. You can chuck some frozen raspberries and blueberries in too and they will be nicely defrosted by the time you eat! x
Yum love the idea of adding coconut milk Charlotte, and the combination of grated apple, cinnamon and nutmeg sounds so good! How would I go about making a mango or passion fruit puree? Also where do I get a thermos tub? So many questions! I’m going to try making my porridge ahead. I tried overnight oats last week but they didn’t work out, the porridge and water didn’t mix at all!
Good old Thermos do a selection http://www.thermosonline.co.uk/store/Food-Flasks/sc_90 or you could try Amazon too or any outdoorsy type shop. To make the puree cut up your mango and give it a good wizz in a food processor or just with a hand blender. Otherwise chop it and cook it in a saucepan on a low heat until nice and mushy. Add in the passionfruit afterwards as if the seeds are crushed they go really bitter. Nice with a smidge of vanilla essence too. x
I’m all about the bananas! I love porridge with bananas, I really feel it’s a match made in breakfast heaven.
I find breakfast the hardest meal of all. I like lots of things that I shouldn’t like so I really try to be good and steer clear of the pain au raisin or even the toast with peanut butter because they’re (1) fattening and (2) don’t fill me up enough – I’m usually hungry again by 11:30!
What are people’s thoughts on bircher muesli? I don’t like Moma! but I like the one that Cafe Nero does…however, I massively suspect that it’s actually loaded with sugar and really bad. I’m too scared to look because I like it so much. Very keen to get some more topping ideas so I can stick with porridge more.
I’m in the “with milk” camp because I love the creaminess you seem to get with milk.
Ooh I’d never heard of bircher muesli but just look it up. It was “invented” by a nutritionalist so you’d think it was super healthy. I think looking at recipes you can just make your own very easily overnight and as healthy (or not) as you want. Saves some time in the morning – I’m going to give it a go. Thanks for mentioning it! I suspect Cafe Nero’s one is less healthy than it could be!
Ooh thanks Victoria, I hadn’t thought about making it myself but why not! It’s v tasty so I’d def recommend it as good breakfast food.
I went through a phase of having toast with peanut butter and an OJ every (work) morning for a about a year Kate but you’re right, it doesn’t fill me up like porridge! I don’t mind the Moma bircher, but feel homemade would be much tastier (and more healthy) I’ve just never gotten around to making my own.
In winter I like to stew pears, apples and/or plums to make a compote.. no sugar, just done with a bit of orange/cranberry juice. Takes no time at all in a pan, then lasts all week in the fridge! Bags of mixed frozen berries are perfect too when berries are out of season. Then always topped with seeds – Holland and Barrett do lots of good breakfast sprinkle bags. Agave or maple syrup for a little extra sweetness. Chopped dried fruits are good too when you don’t have any fresh fruit in the house – apricots, figs, prunes. In summer if you don’t feel like a hot brekkie, substitute yogurt for the porridge with all the same fruit toppings, and some extra (homemade) granola. Yum 🙂
Ooh, I’ll have to pop to H&B and pick up some breakfast sprinkle bags Julia, they sound great. And I must stock up on frozen berries, such a good idea – thank you!
I do half almond milk/half water.
I swear sometimes that you lot are psychic I’ve been trying to cheer my porridge up recently too. Inspired by blogs I got some cacao nibs at Wholefoods last week. Quite bitter on their own but a small amount on top of porridge give a satisfying crunch. Got Goji berries too but not tried them yet.
Otherwise my standard is frozen berries and /or 1/2 banana stirred in while cooking and cinnamon. Maybe some seeds on top. Also been trying different grains and had Buckwheat porridge this week which defo needs some sweetness to make it nice. x
Totally adding psychic to additional skills on my CV Nicola! I always add banana afterwards but like the idea of stirring it in as I cook. Must try buckwheat porridge, good tip on the sweetness. Not sure about cacao nibs…
Also a big fan of the frozen blueberries and raspberries stirred into my porridge. I add them after cooking – helps cool hot porridge if you are in a rush in the morning although have to admit I do end up munching through still-frozen fruit!
I’d also like to bring up another important porridge-based dilemma akin to milk vs. water. Pan porridge vs. microwave…the texture achieved through pan cooking is far superior to the microwave but OMG I do hate washing up a gooey porridge pan!!
Haha, I don’t think I could wait for the fruit to defrost either Diane! Definitely pan porridge for me, despite the washing up issue!
I love porridge and eat it A LOT! I love it. I went to see a nutritionist last year who said for me it’s best to only eat a carb heavy breakfast if I’ve worked out that morning – which is probably why I now try to work out before work Mon – Fri! Up until about a year ago I had been sucked in by the porridge in sachets – not any more. While they are still not a bad breakfast option it’s so much better (and more satisfying) if you make porridge out of proper oats (my preference being Sainsburys Taste the Difference – posh!). And the sachets that have additional flavours added have so much sugar in them it’s scary! I usually make mine with half full milk (another recent change from skimmed) and water and top them off with banana / honey / raspberries / blueberries (if you cook them in to the porridge it goes purple!) / pumpkin seeds / cinnamon / flax seeds a combination of the above. I have also started experimenting with quinoa porridge if I’m feeling virtuous and want a vegan breakfast. It can be a bit bland so I blend up raspberries and banana and add them. The quinoa porridge sold at Pret is very good too. Or chia seed porridge. I make a carb and no low carb version – the carb one has oats and chia mixed with almond milk and left in the fridge overnight – it’s great in the summer if you don’t want a hot breakfast with some fresh fruit. The low carb is made with shredded coconut, chia seeds and milled flax seeds cooked in almond milk. Again delish. While I do love porridge of all forms like yourself I like to have the weekends off!
Purple porridge, love it Bryony! It’s so scary when you start reading the labels, so much sugar and what-the-heck-is-that ingredients in flavoured porridge. I haven’t tried the quinoa porridge at Pret yet, worry it might be disappointing and get my day off to a bad start, but I’m sure I’ll feel so virtuous it would make up for it not as comforting as my usual porridge!
I’ve had porridge for brekkie and lunch today!! I’m partial to made with milk or water. I don’t like how grey it looks with just water though. On a good day I love it topped with toasted almonds, fresh strawberries and a spoon full of greek yoghurt. I also love it with a spoon full of granola, a few dark chocolate drops (bad I know) and some berries. I’m lucky as in my work canteen they sell it for 80p and they have a vast choice of toppings!!
Porridge for lunch Helen, love it, I could totally eat breakfast for every meal! Discovered this week that the canteen where I’m working sells porridge too. It’s good but the toppings aren’t’ particularly healthy or varied, perhaps I can take my own toppings…?
If you haven’t already tried it I highly recommend Dorset cereals porridge, they have the most delicious porridge! They do a gingerbread one that is to die for and a few other flavours too with actual bits in that are sooooo good it’s hard to believe it’s actually quite healthy! They do other cereals too like muesli and stuff which I am yet to try. I know it’s not for everyone but because I am doing the insanity workouts I need a bit extra protein to help muscle recovery etc so have recently got some protein world whey protein (the slender blend one as I’m watching the calories) and you can have pancakes made from it and they are soooo good! I have them either in a morning or after a workout and I swear they keep me full for about five hours! Or if I can’t make them I have the shake made into a smoothie with real added fruit, I have banana flavour, and that’s equally nice made with coconut milk almond milk or regular milk, again keeps you full for ages! Obvs you Can’t beat a bacon buttie but clearly that’s not giving me Giseles figure!! Xx
Haven’t tried the gingerbread flavour Alex, will have to search it down, sounds yummy! I have to admit to picking up a bacon buttie now and again from Broadway Market after yoga or a run on a Saturday morning. Not healthy, but so good! x
My favourite porridge is made with water, with some frozen berries thrown in whilst it’s cooking. Once it’s cooked I stir in a couple of spoonfuls of yoghurt to make it extra creamy. Yum!
Never considered adding yoghurt Liz, totally trying it next time I whip up some porridge at home!
My current go to is Rude Health’s gluten free sprouted porridge oats (a mouthful I know!) They take longer to cook but end up being a lot more creamy so I use 2/3 water & 1/3 coconut or almond milk. I end up chucking in some chia seeds, milled flaxseed and sometimes a teaspoon of coconut oil and then flavour it all with some chopped frozen banana, blueberries and a little coconut sugar on top. I love some extra cold coconut milk on top for a little porridge moat!
I have to say though by choice I’ll always have eggs as they fill me up for so much longer and I find I eat less throughout the day
Ooh, another type of porridge to try, thanks Becca! Eggs fill me up so much too, they can pretty much fuel me all day on a weekend and I’m not one for skipping lunch as a rule.
I switch between milk, milk and water and almond milk with my porridge. If I have the time and inclination then I’ll grate some apple in to the pan whilst it’s cooking, which is great for some natural sweetness. I usually add some blueberries and a dash of maple syrup when it’s done. A new thing I have also discovered is a dollop of coconut yoghurt – this is particularly good if I’ve gone for a more water-based porridge as it makes it taste much nicer!
Like the idea of adding coconut yoghurt Emma, totally trying!
I really heart porridge. If you like granola as a topping have you tried the IQS coconutty granola? Its my fave cereal at the moment but there are no low sugar granolas in the supermarkets at all – all of them, especially the healthiest most beautiful boxes are so sugary! I make up a batch on a sunday and then its good for breakfasts, yogurt toppings, sneaky snacks through the week. Its just coconut oil, flaked coconut, porridge oats, mixed nuts and seeds and a bit of rice malt syrup – I do it in varied quantities now and throw a few extra bits in like cacao nibs or chia seeds and just stick it to toast in the oven for about 15 mins.
I do half water half milk… and even better if you soak the porridge the night before as it makes oat milk so its nice and creamy without anything extra being added. Soaking the night before with lots of goodies added in a tupperware you can microwave at work makes getting to work so much more exciting (until you’ve finished your porridge and ealise the thing you’ve been looking forward to is over) Mmmm it must be afternoon snack time…
I haven’t tried the IQS coconutty granola Amanda, sounds yum! I really have to start prepping ahead on the weekend! Happy to hear I’m not the only one who looks forward to breakfast so much. Sometimes it’s all I can think about in a morning yoga class – bad yogi that I am!
I eat it every day in the winter and agree with Bryony about the Taste the difference oats! During the week I have chopped banana and honey and at the weekends I mix it up with nuts which feels like a treat because I can’t eat nuts at work! I add a teaspoon of almond butter and then add almond flakes or I copy an idea from The Breakfast Club and add raspberries and coconut flakes – yuuuum. Never bored of porridge, a proper brunette goldilocks! Xx
Mmm, raspberries and coconut flakes sounds deslish! x
Oh oh oh, I LOVE porridge! I eat it every day for breakfast during winter (and have been known to have some for dinner too…). I have what I believe to be a winning formula, especially for those with a sweet tooth. I mash half to a whole of a very ripe banana into it before cooking which gives a lovely creaminess and sweetness without actually adding sugar. I season with cinnamon and a tiny pinch of salt to bring out the sweetness. I make mine with a non-dairy milk, to add another layer of flavour and because I’m all about creaminess. Then for toppings I go chocolate!! Either dark chocolate or Ombar coco mylk chocolate, or Justin’s Chocolate Hazelnut butter spread. It makes me feel like I’m starting the day with a real treat! Oh and pro-tip, eat it out of a mug. It helps with portion control (big issue with me and porridge) AND more importantly keeps it hotter for longer.
As for method, if I’m at home I make it on the stove in a pan (can caramelise the bananas a bit before adding all the rest) and if I’m going to work I just put all the ingredients in a jar the night before and heat it in the microwave at work. I really like both ways – in terms of texture I’ve found it depends more on the oats you use than the method of cooking. I love Quaker rolled oats but everyone is different!
Yum, that sounds so good Anna. Love the idea of eating my porridge out of a mug but my mind instantly went to my giant I <3 New York one, which is quite big and wouldn’t really help with portion control!
I’m fully behind chocolate porridge. I use raw chocolate and agave: about a teaspoon of each, more if it’s the start of the week, because Monday.
For my brothers Christmas present last year I made a porridge hamper. It was out of desperation mainly, but he actually really enjoyed it. Fresh fruit was a bit impractical so I raided all the dessert sauces etc in Waitrose/Tesco/Sainsburys, and then got some of the different dried fruit/nut packages. The nice ones, not Strawberry Treat, that’d probably have been a bit grim. I’m sure the added sugar content in the fancypants ones isn’t wonderful either but I enjoyed my morning texts of “Passion fruit and raspberry today, B” and suchlike nonetheless!
A porridge hamper is an inspired idea Becks and I love that your brother gave you topping updates of a morning!
I am also a fan of porridge in winter/yoghurt with home-made granola and berries in summer! I like my porridge best with almond milk, blueberries, raspberries and chia seeds. Sometimes a drizzle of honey or toasted almond flakes. But have been known to have it with just water (soaking the oats overnight) and blueberries if I am really trying to be good. Loving some of the suggestions above like the coconut milk. And agree that gooey porridge pan is gross, especially when left to soak and not properly washed up until after work when it seems to resemble wallpaper paste (which I have never done, obviously) x
Haha, obviously Siobhan! Yum, love the idea of a mixture of berries. x
I love porridge too! I cook mine in the microwave for ease and use half full fat milk and half water (although this week I have subbed water for coconut water which is nice!) I usually go through phases of flavours – frozen berries, banana, cocoa powder, peanut butter but always add cinnamon, chia seeds and protein powder. This week I’ve added the cocoa powder and cinnamon in before cooking then stirred in a spoonful of peanut butter once hot – it adds such a nice crunch! With the frozen berries I add them in half water through cooking so they’re thawed – they really do turn the porridge a nice purple colour!
I think mixing up the flavours really does help to keep it interesting and keeps me really looking forward to breakfast – I think i’ll start adding granola as a topping variation now, thanks for the tips!
Peanut butter in porridge is something I’ve never tried Jade, totally adding it to my porridge topping to do list. It sounds so good! Love it when the porridge goes purple too!