Now this is one of my favourite breakfasts. I like nothing more than a large bowl of porridge that has nut butter and coconut oil added, then topped with delicious berries and bananas. Just simply great food to start your day and keep you filled until lunch.
Since giving up sugar and processed foods I have started to discover that oats are a great alternative, not only for porridge but for white flour. (Please see my sweet potato pancakes for more details).
Oats are a versatile ingredient that can be used in many different foods. They are also high in the essentials we need to help energize our bodies for the day. Oats contain a soluble fibre called Beta-gluten. Beta-gluten helps to slow the absorption of carbohydrates into the bloodstream. This helps to prevent any dramatic spikes in blood sugar and insulin levels that would otherwise encourage the body to produce and store fat.
The next ingredient in this beautiful breakfast is nut butter. Thanks to reading lots of recipe books and websites that use nuts, I have discovered a new love of these butters. The nut butter in this recipe turns the porridge thick and creamy. They tend to use cashew nut butter in a lot of vegan foods as a substitute for cheese or cream. I use either almond nut butter as it’s relatively sweet. In recent studies almonds have been proven to help with weight loss as they help to stabilize blood sugar levels which help to keep the body fueled for longer.
Coconut oil is often seen as an exotic ingredient in the Western world but in some parts of the world it is part of their everyday diet. They have thrived on it for many generations and there is no sign of heart disease in these countries. These countries also have little or no obesity crisis. I put coconut oil in this recipe because I find porridge without it means I snack more during the morning. A little bit of coconut oil goes a long way for me.
Berries, such as blueberries and raspberries, we love them. My son and I will occasionally have them frozen as a snack in the afternoon. I’m really pleased he loves his berries because they are high in antioxidants. Antioxidants are important for disease fighting and can help fight cancer, heart disease, Alzheimer’s disease and Parkinson’s.
Cinnamon is my final ingredient which I eat nearly everyday. This beautiful little spice has been proven to improve the menstrual cycles in women with Poly Cystic Ovaries Symdrone (PCOS). Cinnamon helps to regulate a women’s cycle by changing how the body responds to hormonal insulin. This means that cinnamon can help women with PCOS to have a regular cycle. This recipe is a really simple breakfast that is packed full of goodness.
- Small saucepan x 1
- Stirring spoon
- Measuring cup
- Tablespoon x 2
- Teaspoon x 1
- Oats x 45 grms
- Almond milk x 200 mls
- Almond x 1 tbsp
- Coconut oil x 1 tbsp
- Cinnamon x 1 tsp
- Berries and banana.
Start by measuring out the porridge oats on the scales and the almond milk in the measuring cup. Pour these into the small saucepan. Cut the banana into small pieces and add to the pan.
Then add in the almond nut butter, the coconut oil and the cinnamon and turn onto a medium heat. Once you start cooking the porridge may get think easily so you can add a little bit of boiled water from yo kettle. Add as much water as you like to get the thickness you enjoy.
I use frozen berries during winter so I add them to the porridge at the beginning. The raspberries normally disappear so if I’m making this for Ted he likes getting a pinky/red porridge in the morning.
The recipe takes around 5 – 10 minutes to make so if you haven’t got the time you can put all the ingredients in a bowl the night before and then transfer to the small pan in the morning. Then just heat and go.
Plus soaking it overnight allows the porridge to become even more digestable and encourages beneficial enzymes to come to life. This then allows the body to easily digest the oats. IT really is a quick and easy breakfast that will keep you full until lunch.