I recently decided to try and become one of those people who gets up half an hour earlier for work, to do a spot of Pilates and eat a healthy and balanced breakfast. So far, I’ve struggled with the Pilates part and the getting-up-earlier part, but I have been making progress on the breakfast part – go me! Scoffing Pret croissants (plural) at my desk is now a thing of the past – I now opt for a bowl of granola with yoghurt, or scrambled eggs (not together, that would be horrible).
So, does this new, exciting weekday breakfast make me late for work? Yes, it does. Does eating it in under 60 seconds and then running for the bus give me indigestion? Of course! But I’m enjoying the variety. So, this week I thought I’d dip my toe into the world of porridge (not literally. Again, that would be horrible).
I’m not a massive porridge eater. I find it a bit sloppy, but I need something filling and hearty after all of this depressing snow. So, armed with frozen berries and maple syrup, I found this to be a cheap and cheerful way to start my day. Just need to remember to soak the pan next time – porridge can stick like cement. Enjoy!
Frozen berry porridge with maple syrup
Serves 1 / Hands on time 10 mins / Total time 10 mins V Vn Df
2 small handfuls frozen berries
1 tbs maple syrup
1/3 of a mug of porridge oats
2/3 of a mug of oat milk
Greek or coconut yogurt to serve (optional)
Tip: Don’t wait to soak your pan, do it immediately or your porridge will turn to cement.
Method
1. Put your frozen berries in a small saucepan with a tablespoon of maple syrup. Cook on a low heat with the lid on while you prepare your porridge.
2. Combine the porridge oats with the oat milk and a small pinch of salt. Cook on a medium heat in a saucepan stirring continually until the porridge is thick and creamy.
3. Serve immediately in a bowl topped with warm maple syrup berries and yogurt. Delicious.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V– Vegetarian Vn– Vegan Df– Dairy free.
corriesrabbitfood.com 
I’ve eaten ‘porridge’ close to every day ( 6 days a week, ‘full English’ on Sundays) for the past 45 years or so, with few exceptions, but I don’t cook it. I just pour milk on it and let it soak for a while, preferably overnight. So, although I have no problem to get up in the morning (I have problems staying awake in the evening) this has the advantage of no necessity to get up early to make ‘porridge’ and no pan to wash. I understand that the point of ‘muesli’ was that it was allowed to stand with milk on it for a few hours; something advantagous happens to the oats. Of course the bought pre-mixed muesli contains all sorts of junk so I wouldn’t eat it. I used to put some fruit on top of the oats (and occasionally still do) but for the past few years I eat grated lemon with honey after the oats (my wife’s complimentary medicine) so don’t usually add fruit to the oats now. I prefer it unsweetened (the oats become deliciouly creamy if left to stand) but you could add honey if you wish. I say my extraordinary health for most of my now advanced age is due to this breakfast. Pilates? I leave the acrobatics to the birds, on my feeders!
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Haha, perhaps I should leave pilates to the birds too. Failed again to drag myself out of bed this morning… Had my porridge though 🙂
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Just to let you know Grumpytyke, I have worked out how to add ‘like’ buttons 🙂
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That’s great Corrie.
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