I’ve been a fan of Deliciously Ella for a while now. I love her ethos to food and her flavour combinations.
In fact, it was after reading her blog that I decided to go vegan for a week (despite my love of meat, it was great – and I genuinely glowed at the end of it).
And it’s also through following her blog that I was persuaded to attempt trying out porridge for breakfast again.
To be frank, porridge has never really appealed to me – it’s too reminiscent of Oliver Twist and gruel and bland Victorian food (or my idea of what bland Victorian food is, at least). I guess it feels unexciting in some way, like you could do better if you tried.
But Ella convinced me to give it a go again. She has some great varieties of it on her blog so I worked my way through them. And, to my surprise, I became sold on it. Porridge breakfasts have some wonderful advantages – you feel full all the way until lunch, they’re extremely quick, easy and nutritious, and the topping possibilities really are endless.
So after a few attempts at different recipes I find myself in the unexpected position of being a full-on porridge aficionado. I love it so much now I consider having it for dinner sometimes (but let’s keep that between you and me).
This recipe is one my all time favourite porridge combos. I call it Monday porridge because it’s packed full of things that are really, really good for you and is guaranteed to get your week off to a flying start. I promise you will zip into work first thing on a Monday in a much better mood after having a bowl of this…
To make enough for Monday morning breakfast for 2 you will need:
- 100g jumbo porridge oats (gluten free if you can get them)
- 1 tbsp coconut oil
- 1 can coconut milk (or about 350ml water if you don’t have coconut milk)
- 1 tbsp chia seeds
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- drizzle of agave nectar, to taste
- handful of fresh berries – I like blackberries and blueberries best
To prepare, place your oats and coconut milk (or water) in a large pan with a teeny pinch of salt, and heat on high until it starts to simmer. This will take around 4 – 5 minutes or so from cold. Once simmering, turn the heat right down and keep stirring until it comes together to a consistency of your liking. For me it’s usually around 3 minutes of simmering. If you find you’ve cooked the oats too much, simply add a bit more liquid until it’s right. Once cooked to your liking remove from the heat and add the tablespoon of coconut oil (this makes it very glossy and silky and rich – it’s an Ella tip I picked up) and stir it in.
Now time for your toppings. I like to add half of the agave nectar whilst the porridge is still in the pan, so it stirs through and reaches every last oat. Once this has been added, serve the porridge into your two serving bowls and then layer on all of your toppings (I do seeds first and then berries at the end), and finish with an extra drizzle of agave nectar.