Kayleigh Dray is Stylist’s digital editor-at-large. Her specialist topics include comic books, films, TV and feminism. On a weekend, you can usually find her drinking copious amounts of tea and playing boardgames with her friends.
From sticky toffee apple toppings to antioxidant-rich ‘purple porridge’ bowls, transform your favourite winter breakfast with one of these delicious recipes.
Porridge is considered to be one of the top superfoods, containing 25% more protein than refined grains such as white flour, pasta and white rice.
Throw in the fact that there’s no better way to warm yourself up on a cold winter’s morning than with a steaming hot bowl of porridge oats, and you have an abundance of reasons to change your perspective on the typically bland breakfast staple.
If you’re sick of plain old oats with milk and sugar (or salt, if you’re one of those people), then try pimping your porridge with one of the delicious recipes below.
Because, from sweet to savoury, wholesome to outrageously decadent, there truly is something here to suit everyone’s taste.
First things first, make your porridge:
Most cereal manufacturers will include cooking guidelines on the box. As a rough guide, though, aim for 50g porridge oats per person.
Pop them in a saucepan with 350ml milk, milk substitute, or water. Bring to the boil and simmer for 4-5 minutes, stirring from time to time and watching carefully that it doesn’t stick to the bottom of the pan.
And then… voila! Your porridge is ready, leaving you primed to pimp it with one of the following recipes…
Strawberry-Lemon Chia Seed Jam
Chia seeds have a great little party trick: when you mix them with water they turn into a gel. Ta-da! This makes them perfect for jam making. Just mix your strawberries (or any other fruits you love) with these tiny seeds, and you’ll get a beautiful, fresh-tasting jam that is just the right consistency without using tons of sugar.
3 cups (495 g) sliced strawberries, plus
8 whole strawberries, hulled
2 tablespoons chia seeds
2 tablespoons maple syrup or honey
1 teaspoon vanilla extract
½ teaspoon fresh lemon juice
¼ teaspoon lemon zest
Method: Place the sliced strawberries in a medium skillet and heat over medium heat. Gently stir until the strawberries begin to break down and the liquid evaporates, about five minutes.
Transfer the cooked berries to a high-speed blender and add the fresh berries, chia seeds, syrup or honey, vanilla, lemon juice, and lemon zest and briefly blend until it reaches a jam-like consistency. Allow the jam to cool to room temperature.
Serve immediately with your porridge, or pour it into a jar with a lid, cool, and place it in the fridge. The jam will continue to thicken as it chills, and should be fine in the fridge for about 10 days.
Recipe supplied via Pescan: A Feel Good Cookbook by Abbie Cornish and Jacqueline King (Abrams, £21.99)
Image: Ren Fuller
Toffee Apple Porridge
This deliciously sticky toffee apple breakfast recipe can be used to top porridge or pancakes: the choice is yours!
You will need:
40g essential Waitrose Dairy Butter
4 apples, cored and cut into thin wedges
3 tbsp clear honey
3 tbsp light brown soft sugar
4 generous scoops clotted cream
25g hazelnuts, chopped and toasted
Method: Heat the butter in a large frying pan. Add the apple wedges and fry for 3 minutes until beginning to soften and turn golden. Stir through the honey and sprinkle over the brown sugar. Continue to cook for a further four minutes until sticky and glazed.
Divide topping between six to eight bowls of porridge, or set some aside to cool and freeze for later. Top with a scoop of cream, drizzle over any sauce left in the pan and scatter with hazelnuts before serving.
Recipe supplied via Waitrose & Partners. Find this and thousands more recipes at www.waitrose.com/recipes.