In the winter I love eating porridge for breakfast. I don’t know why but I look forward to it so much I get excited at the prospect of going to sleep just so I can wake up and prepare a bowl as soon as I get out of bed. A little bit geeky I know…
In the summer I get far too hot when I’m eating it so lately I’ve been having overnight oats instead. These are great as they’re basically a cold version of porridge with the added bonus that you can prepare them before you go to bed so they’re ready to go first thing in the morning. This is even better on weekdays when you can save time getting ready for work and take them with you if you prefer to eat after you’ve woken up properly.
This week I’ve been experimenting with different fruit/yogurt/nut combinations to try and add some variety to my breakfast. All of the bowls start with a base of Quaker jumbo rolled porridge oats and some semi-skimmed milk.
I started the week with a fruits of the forest combination. On top of the base I added Greek yogurt, blackberries, cherries, blueberries and raspberries along with some sunflower and pumpkin seeds, and a dollop of homemade forest fruits jam swirled into the oats.
The following morning I tried a delicious combination of strawberries, raisins, flaked almonds and granola which shall now be known as strawberry shortcake overnight oats. The granola added texture as well as a biscuity flavour which reminded me a little of a dessert but very nice all the same at breakfast.
On Wednesday I went for a mix of tropical flavours. To the oats and milk I added coconut yogurt, mango, kiwi, nectarine and pomegranate along with some chopped almonds. I thought this might be too sweet but the yogurt and mango balanced the sweeter fruits perfectly.
The next day I enjoyed a bowl of berry smoothie. I added a mashed banana, strawberries, blueberries, raspberries, honey, sunflower seeds, pumpkin seeds and chia seeds. This totally tastes like a smoothie from a smoothie maker. Next time I would probably add some peanut butter as well.
I ended the week with a classic bircher style combination. I added Greek yogurt, a grated apple, and raisins to the base and then topped with almond butter, chopped figs and a sprinkling of sunflower and pumpkin seeds. Definitely ended with my favourite combination mainly because I often eat soft fruits so this bowl was a bit different.
Every bowl was delicious and I will continue adding variety to my breakfast and now I’m looking forward to the colder mornings when I can experiment with some new porridge combos.