Well, October so far has been a month of highs and lows. Yesterday, I had the Friday feeling and I had it bad. I thought I could take on the world but come the evening I ended up in bed, binge-watching Orange is the New Black and eating soup from a can. Netflix and chill is not so exciting when you’re flying solo.
Today’s a new day as they say and I’ve made a big bowl of that old reliable comfort blanket in food form: porridge. Perfect to warm me up before a big old stomp in some autumn leaves at the park later on.
The carrots in this balance the sweetness of the pear and the ginger and cinnamon will certainly put some fire in your belly.
Try these super speedy oats after a weekend lie-in when you can’t be bothered to make a full-on brunch, or cook up a big batch on a Sunday and you’ll have sorted your breakfasts for the week ahead. Just portion them up and heat in the microwave before you go to work or when you get to the office.
The measurements for this aren’t very precise (and people can be veeery particular about their porridge) but you generally want a ratio of 1/3 liquid to 2/3 oats.
Pear porridge with carrot, ginger and cinnamon
This makes enough for one so just double, triple, quadruple (you get the idea) the quantities depending on how much you want. If you don’t have pears, try grated apple, and walnuts are a good substitute for the almonds. This would also taste really nice with a handful of raisins chucked in.
3-4 tablespoons oats
Half a mugful oat milk
1 small pear, diced
Half a small carrot, grated
Teaspoon fresh ginger, grated
Teaspoon cinnamon powder
Handful of flaked almonds (optional)
Simply place all the ingredients in a saucepan and cook on a low heat for 3-4 minutes, stirring continuously. You may need to add more liquid depending on how you like your porridge. Serve in a bowl and top with the flaked almonds, a touch more cinnamon, and a sprinkling of brown sugar or maple syrup.