By Monique McGoey-Rabone
One of the things I love about these cold mornings is having porridge for breakfast. This simple meal has become quite trendy, with porridge cafes popping up everywhere; gone are the days of just milk and brown sugar for topping—or, if you were particularly adventurous, raisins inside.
Today, you’ll find turmeric, coconut milk and dollops of almond butter making an appearance in the once humble porridge. Although I’m not there yet, I do like the idea of ‘boosting’ my porridge with extra ingredients by grating some fruit into it. It’s a great way to try to achieve the sometimes unattainable five-a-day.
Essential to the recipe is having a decent grater to ensure you maximise the fruit pieces and it doesn’t turn to mush. We got to sample the Microplane graters, which have the sharpest photo-etched blades on the market, resulting in precision-cut food. They are easy to use and—because they aren’t the traditional tower—cleaning is a breeze.
Try my morning porridge recipe:
- porridge oats (half cup per serving)
- water or milk (twice the amount of oats)
- 1 apple, grated
- frozen blueberries (about ¼ cup per serving)
- cinnamon (to taste)
- handful of almond flakes
- handful of mixed seeds
- drizzle of maple syrup
- Place porridge, water or milk, cinnamon and grated apple in a saucepan. Cook the porridge to the consistency you like it; I like quite a runny porridge so I add more liquid.
- Once you’re almost done, add the blueberries. Some will get smashed and turn your porridge purple. I add the blueberries last so they don’t all get mushed.
- Top with seeds, almond flakes and a drizzle of maple syrup.
The best thing about this recipe is that in the summer you can switch it up and make a bircher muesli. Follow this link for recipe ideas.
Microplane have offered to give one of our readers the exact set they gave to us as a prize (pictured above).
This is a sponsored posting.