Porridge. Some people love it, some people hate it. However I believe the latter are gravely mistaken, probably haunted by a cold, lumpy childhool bowlful. If you’re scared to delve into the wondrous world of molten oats, have no fear; porridge is no longer synonymous with gruel. In recent years it’s been given a hefty boost by health enthusiasts and foodies worldwide. Not only does those gleaming goldies boast numerous health benefits, it’s also great student budget-friendly food which will get you through these winter mornings and turn your body’s central heating up a notch. The timeless saying that porridge will “stick to your ribs” really is true.

 

Nutritious and Delicious:

1. Naturally Low GI Food – They will provide you with slow-release energy to keep going until lunchtime. A bowl of porridge for breakfast can help maintain healthy blood sugar levels so you don’t get that mid-morning slump.
2. Love Your Heart – Oats have been proven to lower cholesterol, the risk of heart disease and high blood pressure.
3. Fibre – Oats contain a particular source of fibre (beta-gluten) which is known to enhance immune systems and helping you fight colds and flu.
4. Good Mood Food – Oats contain several minerals and vitamins which are known to enhance your mood and aid against depression. These include calcium, zinc, magnesium, iron and vitamins B6
5. Whole Grain – Oats are 100% wholegrain, making them a better choice for your diet than refined and processed breakfast cereals.

Budget Friendly:

A 1kg bag of Sainsbury’s Scottish Porridge Oats will set you back by just £1. That works out at roughly 25 40g servings of oats, making it just 4p a portion. This is also drastically cheaper option than buying the various flavoured pre portioned packs of processed oat dust otherwise on offer.

 

Goldilocks Porridge:

Ingredients:

40-50g of Oats

300ml liquid (milk, water or a mixture of both)

A pinch of Salt

Toppings and extra milk to serve if desired

Method:

1. Place the oats and salt in microwave-safe bowl and cover with the milk or water.
2. Put the bowl in the microwave and cook on a high heat for 2-3 minutes.
3. Top the cooked porridge with toppings (see below for some scrummy ideas) and extra milk or leave plain.

 

Top of the Toppings:

Dried fruit, brown sugar, mixed seeds, apple sauce, berries, desiccated coconut, peanut butter, jam, honey, maple syrup, yogurt, chopped nuts, grated chocolate, granola…the list could go on…

 

 

CARROT CAKE PORRIDGE:

Ingredients:

40-50g of Oats

1 grated Carrot

2 teaspoons of Desiccated Coconut

½ teaspoon of Vanilla Essence

A generous sprinkling of Vanilla Essence

300ml of Milk or Water

Sugar to taste

Method:

1. Place all dry ingredients in a bowl and mix well. Add the carrot, vanilla essence and the milk/water and leave to soak for 5-10 minutes.
2. Stir the mixture well and then place the bowl in the microwave on a high heat for 2-3 minutes. Add sugar to taste.

 

 

BANOFFEE PIE PORRIDGE:

Ingredients:

1 serving of Quick and Simple Porridge

1 Banana

Greek Yogurt

Toffee Sauce or Dulche de Leche

Grated  Dark Chocolate (optional)

Method:

1. Make a portion of Quick and Simple Porridge with half of a mashed banana.
2. Top with fresh banana slices, greek yogurt and drizzle with the toffee sauce – for an extra bit of morning decadence add grated dark chocolate!

 

 

PUMPKIN OATMEAL PANCAKE (serves 2):

Ingredients:

30g Plain Wholemeal Flour

30g Oats

3 tablespoons of Pumpkin Puree or Pumpkin Butter

100ml Milk

1 Egg

1 teaspoon Baking Powder

Pinch of Salt

Seasoning (Cinnamon, Nutmeg, Vanilla Essence) and Sugar to taste.

Method:

1. Mix the dry ingredients (flour, oats, baking powder, salt) in a bowl.
2. Add the egg, milk and pumpkin to the dry ingredients and whisk until smooth.
3. Heat a non-stick frying pan (medium to high heat) and use either a spray oil or butter to grease the pan.
4. When the pan is hot start pouring the mixture into a pan (about a tablespoon of mixture per pancake).
5. When the pancake starts to take shape and bubbles appear evenly across the uncooked surface (around a minute of cooking) then flip the pancake and cook for a further 30 seconds until both sides are golden brown.
6. Repeat until you have used all the mixture and serve with some lovely toppings!

 

 

PB&J PORRIDGE:

Ingredients:

1 serving of Quick and Simple Porridge

1 tablespoon of Raspberry Jam

1 tablespoon of Peanut Butter

Method:

1. Make a portion of Quick and Simple Porridge.
2. Top with peanut butter and jam (for extra gooeyness try melting the peanut butter to make a sauce).

 

Words: Alice Wood (http://harley-wood.blogspot.co.uk/)