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 VnDf
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.
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.
I had a bit of time this morning (actually I didn’t, but I had a mango on the turn and thought that was more important than getting to work on time).
I always thought porridge was a bit rubbish without golden syrup laced through it, drizzled on top of it, poured straight into my mouth from the bottle, forget the damn porridge right?! But, I’ve been a bit obsessed with coconut ever since I got back from Thailand, everything that I can get my hands on that’s coconut flavoured I either eat, or spread all over my body… Anyway, I’ve tried a few recipes but most of them seemed to contain manky shmooshed up banana (barf) and not enough coconut for my liking. So I made my own one up.
I got a little carried away the other day though and impulsvley bought a couple of passion fruits to add to this recipe, but you don’t have to (you should though, it’s great). Also, I try and cut my mango up the night before, as butchering it first thing in the morning is sticky, fiddly and when I’m tired and grumpy not an enjoyable experience. You can buy it pre chopped but it tends to be more expensive, I always end up feeling a bit resentful when fruit costs more than a packet of Marlborough Lights. Also, did anyone else imagine they were eating goldfishes when they tried mango as a kid? No?… Just me then.
Coconut & Mango Porridge Serves 1 / Takes 10 minutes / V Vn
1/3 cup of porridge oats (when I say cup I literally mean a standard mug)
2/3 cup of water
4 tbs coconut milk (Alpro do one in a carton, I’ve had mine for about a month in the fridge and I’m still using it)
1 tbs unsweetened desiccated coconut
1 tsp cashew butter (you can use almond or even peanut butter if you like)
Half a mango (I actually use a whole mango because I’m a greedy guts)
1 passion fruit (optional)
(I should mention that this recipe is quick to make provided you angrily chopped your mango the night before like I did. It’s also vegan if you care about that sort of thing).
1. Pop your oats in a small pan and add the coconut milk, desiccated coconut and the water. On a medium heat bring the boil stirring continuously. This wont take long, trust me.
2. Once boiled turn down the heat and add the cashew butter, mix until absorbed. I know it looks a bit like baby poo but it tastes a lot nicer believe me.
3. Take the pan off the heat and add half your mango to the pan and give it a good stir. Pour the porridge into a bowl and top with the rest of the mango, passion fruit and a sprinkle of desiccated coconut. That’s it… Bye bye!
If you’ve had a go at making my porridge or any of my other recipes I’d love to hear about it. @corrieheale email@example.com