You already know that I’m a big fan of oats for breakfast. I don’t always want porridge however, so another good option is Bircher Muesli (sometimes known as overnight oats). Originally developed at a Swiss health farm at the end of the 19th century by Maximilian Bircher-Benner, Bircher muesli still fulfils it’s original aim of getting more fruit into your breakfast. It’s also less ice-bath-and-birch-twig-enema than you might imagine from it’s origins.
When I first posted my Best Basic Porridge recipe, I did promise that I would share some of my favourite ways to jazz up your oats, and following a conversation with a colleague this morning, I realised that I’ve been remiss in doing so. At this time of year, there is often a lot of chocolate flying around, but this is a much healthier and filling way to get your fix – even the ambassador would approve *snort*. Continue reading “Recipe – “Ferrero Rocher” Porridge”
I love porridge for breakfast. Particularly at this time of year, when the mornings are chilly, a hot breakfast is really warming and comforting!
Oats are pretty good for you as they are, being a good source of soluble fibre which is important for gut health. However, I like to pimp my porridge a bit – my aim with breakfast is always to get at least one portion of fruit and/or veg and also some protein, which ups the satiety value and keeps you full for longer. One way of increasing the protein value would be to add a scoop of protein powder, but as I’m trying to eat an unprocessed diet as far as possible, that’s not preferred option. Instead I’ve started adding an egg, which sounds a bit weird, but is actually delicious and gives a really creamy, almost custardy texture. You need to be careful you don’t end up with scrambled egg though! Here’s how I do it. This recipe also forms a great basis for getting creative with your porridge! Continue reading “Best Basic Porridge”
