Porridge

My husband, being a full-blooded Scot, loves his porridge made with water, salt and so thick the spoon can stand up in it.  Recently however, I persuaded him to try it made differently; loosely based on Deliciously Ella‘s Creamy Coconut porridge, tips from my daughter-in-law (Juicy Health) and my own slight variation.  Needless to say, he loved it and we have it often – to be honest, I have it most mornings as it is so delicious.

INGREDIENTS:

Half a mug of oats (I use gluten-free)
1 banana, sliced
¼ teaspoon cinnamon
A few chopped nuts (optional)
Tablespoon of shredded coconut (optional)
Spoonful of coconut oil (optional)
A handful of raisins or sultanas
Fresh berries (we love raspberries on ours)
Full-fat live yoghurt
Tablespoon mixed seeds plus Chia seeds

METHOD:

Place the oats in a saucepan and cover with boiling water.

Add the banana, raisins, chopped nuts and shredded coconut if using, and cinnamon.

Leave to soak for a few minutes then gently simmer for about ten minutes. You may need to add a little more water (or coconut milk if you prefer it creamier) to get the right consistency which is a matter of choice.

Towards the end of the cooking, add a little coconut oil if desired, and stir well until fully dissolved.

Pour into a bowl and top with a couple of dollops of live yoghurt, a few berries of your choice and some mixed seeds.

If you have a sweet tooth, a dash of maple syrup either during cooking or on top is wonderful.

image

Delicious Porridge

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About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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