Has the bitter cold hit where you are yet? It’s come at me like a thief in the night, stealing into the room, filling up the corners with cold, damp air, and has found us all, literally, hunkered down under a mountain of blankets. It’s also had me running for warm breakfasts. Smoothies, be gone! Bring on the porridge.
And admittedly, I’ve never had a great interest in it. Memories of Oliver Twist’s gruel, the yukky skin that sometimes forms when it’s left for too long, and bland, boring nursing home food (which yes, I did feed to many a resident, every fibre of me screaming “I’m sorry, it’s so plain!”).
There’s just something about it that’s had me coming back for more. Stacey, one of my legend VH Social Media Magicians, posted a whole lot of incredible porridges last Winter. She turned what had been my disdain of this simple dish, into an entire repertoire of possibilities.
But you all know me. You know how quickly I get sick of dishes, yes? How I can’t even touch cupcakes after the ten batches I made for The Vegan Cookbook had to be perfected, over and over and over? How the thought of making Dhaal at the moment BORES ME TO DEATH?
I’ve always been jealous of people with simple tastebuds; my husband being one of them. Throw a vegemite sandwich (on white bread, shudder!) at him, and he’s content.
Not me. So, this is where this little experiment came in handy. Much like my 37 Vegan Toast Toppings that Will Blow Your Mind, this has kept me interested and satisfied, and will, hopefully, do the same to you.
Your own basic porridge recipe. However you like it. Runny or thick. A pinch of salt, or not. Sweetened or unsweetened. Then add your fave topping. Simple.
-I like brown rice syrup or coconut syrup as my sweeteners. Just a touch, as I like to let the topping do the talking.
-I use either Oat or Almond Milk. No water. Yuk. I. Can’t. Even.
-I use all organics, or course.
-I use real, whole oats, that need ‘slow’ cooking (which is still only 10 or so minutes).
-The ‘Coconut’ I refer to is fine, desiccated coconut
-Try adding grated ginger for extra warmth and zing
-Use in season produce- it tastes better and is better for you!
Maple Syrup + Pecans + Cinnamon
Maple Syrup + Walnuts + Choc Chips
Brown Rice Syrup + Banana + Cinnamon + Nutmeg
Raw Cacao Nibs + Raw Cacao Powder
Grilled Banana + Lime + Coconut
Fruit Toppings + Compotes
Stewed Rhubarb + Apple + Lemon + Buckinis +Coconut
Pear + Lemon + Coconut
Stewed Apple + Banana
Berries + Banana
Berries + Apple
Orange Segments + Diced Pineapple
Pineapple + Coconut
Goji Berries + Almonds
Mango (I use frozen mango pieces) + Coconut
Porridges inspired by Dessert, or Bresserts
Banana Cream Pie = Banana + Buckinis + Pecans + Coconut + Cinnamon
Apple Crumble = Stewed Apples + Cinnamon + Nutmeg + Topped with Roasted Oats + Coconut
Cherry Pie = Drop Almond Extract + Vanilla Essence + Stewed Cherries + Crushed Almonds
Lemon Slice = Lemon + Lemon Rind + Coconut + Crushed Almonds + Coconut
Chocolate Cake = Cacao Nibs + Cacao Powder + Chocolate Buttons (even better – left over raw bliss balls)
Pumpkin Pie = Leftover Cooked Pumpkin + Cinnamon + Nutmeg
Sweet Potato Pie = Leftover Cooked Sweet Potato + Cinnamon + Nutmeg
Strawberry Shortcake = Strawberries + Coconut + Vanilla Bean Seeds
Nut Butters + Tahini to the rescue
Blueberries + Raspeberries + Tahini + Buckinis + Pistachios
Banana + Peanut Butter + Cinnamon
Stewed Apple + Almond Butter + Dates + Coconut
Cashew Butter + Banana
Figs + Tahini + Pistachios
Pear + Macadamia Butter + Cinnamon
Tahini + A drop of rosewater + Pistachios
Tahini + Carob Powder
Almond Butter + Chopped Dates
Peanut Butter + Cacao Nibs
So tell me, what will you be trying out tomorrow morning for breakfast?