There is something about waking up to a cold dark flat that can make even the most leisurely of mornings feel like a utilitarian affair. Moments that in summer would be spent casually sipping a mug of piping hot tea basking in the early morning sunshine are replaced with dragging your unwilling body from a cocoon of duvets and darting into a steaming hot shower trying to lose a little body heat as possible in the journey. Needless to say, I am not the biggest fan of when the hours of darkness are longer than those of daylight. Having something hot for breakfast just about makes up for the lack of warm weather.
If you read this recipe you will see I have listed a lot of different options. Porridge isn’t fussy. So what if you don’t have the latest trendy sugar alternative, you can use whatever you have in your cupboard. I like to add chia seeds and ground flaxseed to my porridge for a little added fibre and some fat to keep me full for longer, those they are completely optional extras. Making the apples may seem like a bit of a faff, but their sweet and sharpness brings extra dimensions to an otherwise rather bland breakfast, plus they keep all week in the fridge. On days when I am working on photoshoots I usually have to be out of the house by just after 7am so I put all the ingredients in a pan in the fridge the night before. Letting the oats start to absorb the liquid the night before dramatically reduces the cooking time in the morning and helps me get out the front door just that little bit quicker.
Serves 1 Recipe Jenny Brown
2 tbsp maple syrup/honey/sugar - to taste
½ cup rolled oats
1 tbsp chia seeds - optional
1 tbsp ground flaxseed/linseed (they are the same thing, it tends to be cheaper when marketed under linseed) - optional
1 flat tsp coconut oil or butter - optional
1 tbsp maple syrup/honey/sugar - to taste
Pinch of cinnamon
Pinch of nutmeg
Pinch of salt
1 cup milk/nut milk/water (I use around ¾ cup almond milk and ¼ water because it makes a 1l carton last my 5 week day breakfasts)
- To make the apple topping peel, core and roughly chop your apples and place in a sauce pan with your chosen sweetener and 3 tablespoons of water. Bring to the boil then simmer for 15-20 minutes until all the liquid in the pan has evaporated and your apples are soft. Leave to cool then transfer into a container to store in the fridge until ready to use.
- For the porridge place the rest of the ingredients into a pan. If starting this recipe the night before cover the pan and put in the fridge. When you are ready to cook place over a medium heat and simmer for 5-10 minutes until the oats are soft. If making straight away simmer for 20 minutes. Add a little extra milk or water if you prefer a thinner consistency to your porridge.