Recipe: Perfect Porridge
Often, when you’re in a recording studio (my weird job takes me into this situation fairly often) one of the common ways that a sound technician will get a level from you is by asking you to describe what you had for breakfast. It’s a thing most people can talk about without thinking, and the tech gets a decent level without hesitation or deviation. Unfortunately, this means that over the years, a lot of poor sound technicians have had to endure me extolling the virtues of my Perfect Porridge. I have seriously been having this for breakfast for years. Refining it as I go. It is usually my favourite meal of the day, and on days where I’m given a fasted ride to do by Coach Huw, I just have breakfast for lunch instead.
Nutritional info: 22.3g fat, 53.7g carbs, 13.5g protein, 468 kcal.
Ingredients (serves one):
- 20g fine oatmeal (I like Mornflake)
- 20g rolled Scottish oats
- 5g chia seeds
- pinch cinnamon
- half a cap of vanilla extract (honestly, Nielsen-Massey is the best and good value)
- 150ml hazelnut milk
- 40ml soya cream
- half a tsp of Clover set honey
Then to serve:
- Blackberries and strawberries
- Greek style natural yoghurt pot (Yeo Valley, for me) 110g
This sounds super complicated, but I keep the ‘dry’ ingredients (the oats, oatmeal, chia seeds, and cinnamon) pre-mixed in a cereal tupperware, and weigh out 45g of it, before adding the ‘wet’ ingredients.
Weigh out all the dry ingredients into a small milk pan. Add the honey, vanilla, hazelnut milk, and soya cream, stir, then bring to a boil on the hob, while stirring occasionally. Turn it to simmer after it gets hot enough, and it’ll start to thicken. Meanwhile, chop your blackberries and strawberries (or whatever fruit you like, really) up.
When it’s thick but not stodgy, pop it into a bowl, cover with the fruit, and serve with the greek style natural yoghurt! I used to buy big grown up pots of yoghurt and ‘only’ put on 80g of yoghurt, but then I also spent the whole time I made breakfast snacking on yoghurt and honey, and not recording that in MyFitnessPal so in the spirit of ‘know thyself’, I now buy individual yoghurt portions, and if I open two, both go into my nutrition record keeping.
You can also make this a 5 minute breakfast by mixing everything the night before, covering, and then heating. It only takes like 3 minutes to cook, then!
