I often get asked what do I eat for breakfast, so I am going to attempt to do several breakfast recipes for you over the coming weeks. I try not to have the same breakfast again during the week, using natural ingredients where I can. It’s easier to do if you work from home, but you could also try prepping ahead if possible. No prepping needed for my first breakfast of the week. Porridge!
Ingredients:
½ cup Oats
Seal Salt, pinch
300 ml water
Fresh fruit
150ml almond milk
1 tsp maple syrup
Method:
As you can see from the picture, I use sprouted oats. That’s another blog! Add the oats and water to the pan and cook for about 15 minutes (sprouted oats do take longer to cook) I add salt in whilst cooking, you don’t have to add salt, it’s my preference.
Whilst the oats are being cooked, wash and prepare your fruit, try and mix it up, I went red and purple today.
Once your oats are ready, put in your favourite bowl, I added almond milk and a tsp of maple syrup today. But even my porridge is different every time.
You can bling your porridge up in many ways. Using whole or ground seeds and nuts; different fruits, I have mashed banana into the oats and warmed them through, added honey or maple syrup, even stirred a spoonful of homemade nut butter into the oats whilst cooking. I’m just aiming to increase my nutritional content. You are only limited by your creativity.
If you don’t eat breakfast, you could still have this for lunch or brunch.
Oats are a good source of soluble fibre. (Soluble fibre means that it breaks down in water) Eating fibre in your diet helps to hold onto any sugars eaten at the same time, reducing sharp rises in sugar levels and insulin levels after eating a meal. They can also slow digestion, increase satiety and suppress appetite. Oats contain beta-glucan fibre which is a prebiotic, so your porridge helps to feed your gut microbiome. Oats are considered to be gluten free, but some celiacs are sensitive to Avenins which are found in oats, so it’s worth being aware of this. Oats are approximately 66% carbohydrate, so if you are on a low carb diet don’t eat them too often. As I mentioned earlier on, I very rarely have the same breakfast during the week.
Why do I use water in my porridge? firstly I am 99% dairy free, but also oats are soluble, so they need water to break them down to release the nutrients, this is also the traditional way of cooking oats.
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