This shoot was a Lowri Bethan Photography collaboration
Porridge for so long has always been observed as some sort of prison food only served to the unhealthy or the punished. Let’s lift the sentence, shall we? This is one of my favourite breakfasts because it checks all of the boxes I need for a bowl of food: sweet, spiky and spiced. In addition to that, it’s also incredibly quick and keeps you full for hours so you won’t try and put the fridge in your mouth when 11am comes calling.
Side note, if you can’t be bothered to faff around with hot hobs in the morning, all of the ingredients can be thrown into a container to sit in the fridge overnight and the breakfast will be done by the time you wake up. I mean, it’ll be cold – but the taste will still be fantastic.
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Makes 1 bowl
50g Porridge Oats
1 tbs Chia Seeds
180ml Soy Milk
1 Orange
½ tsp Cinnamon
1 ½ tsp Soft Brown Sugar
Handful of Dates
Handful of Brazil Nuts
Throw the oats, chia seeds, soy milk and juice of the orange (but keep the husks!) in a pan. Stir everything and turn on the heat, bringing it to a gentle bubble. Add the cinnamon and a teaspoon of the brown sugar and keep stirring until the oats have absorbed all of the liquids, which takes roughly 10 minutes.
Turn the heat down and roughly chop up the dates and Brazil nuts. Throw the dates into the porridge and stir before pouring it into a bowl and serve, topped with a grating of orange zest, the Brazil nuts and remaining brown sugar.
MIKEY AND THE KITCHEN. 