“And now leave me in peace for a bit! I don’t want to answer a string of questions while I am eating. I want to think!”
“Good Heavens!” said Pippin. “At breakfast?”J.R.R. Tolkien
Breakfast is my favourite meal of the day. No matter what I’m doing, there’s no meal that I relish more than that first coffee paired with some tasty food. It’s the perfect time to live mindfully and is alway worth rolling out of bed earlier to give yourself that time and space. Over the years I’ve grown and drifted towards the idea that a day should never start on the back foot. There’s little that disrupts my day like waking up late. If it happens I find myself “chasing my tail” for the day. Instead, I set a goal to wake well ahead of time on working days to allow myself to start the day right.
Part of that process is sitting down with something delicious. My go-to breakfast is — and indeed has been for some time — a simple bowl of porridge (or oatmeal for my friends Stateside) paired with a delicious cup of coffee (look for another post on coffee soon).
Porridge is a delicious, slow release (Low GI) meal to start any day right. I try to keep things as simple as possible. For me using larger organic oats is the most important element. While instant oats are handy on a busy morning, they tend to release their energy a little too quickly and are less efficient for that slow release during the day. Alongside the oats I love to use a selection of fresh fruits — banana, strawberries, and blueberries, as well as some flaked almonds (lightly roasted if I’ve time) to add that little crunch to the mix and some extra protein.
- Porridge Oats.
- Fresh Strawberries & Blueberries
- Flaked Almonds
- Local honey
I realise that some people like to make their porridge with water or skimmed milk. Truthfully, I need to give this more effort to see if I can get something that I really like out of it. I tend to like quite creamy textures in porridge & this setup very much so adheres to that idea.
Making It – A highly unspecific guide.
Firstly, I haven’t taken any measurements at this point and will for future iterations. I make very much by feel and by “eyeballing” it. This isn’t a food blog, more a random life moments etc than anything else at this point in time. Nevertheless, here’s how I put the porridge together:
- Pour your oats into a saucepan and cover well with milk. This process cooks them slowly which leads to greater absorption of milk into the oats & you may need to top up with more milk throughout.
- Pop on the stove on medium heat stirring regularly.
- Add half a teaspoon of local honey into your mix and shake cinnamon in. I do both of these based on my taste (not too sweet) but you could add more honey or cinnamon to drive the flavour on this.
- Keep stirring the mix and begin chopping your fruit.
- Prepare your almonds for roasting. Add a pan to low heat and once heated toss in your flakes. These will roast quickly and you’ll want to keep them moving on the pan to prevent them burning — which will destroy flavour in your meal.
- Be mindful that your oats will absorb more of the milk after you remove them from heat and as they cool – they’ll “thicken” during this time and so I tend to leave the mixture a little more towards the “runny” side of things.
- Once your texture is where you want pour it into a bowl, topping with your delicious fresh fruits and then your almond flakes.
- Enjoy with a delicious coffee, tea, or drink of your choice. I go for coffee usually.
What’s your favourite breakfast? Do you have any go-to recipes?
Let me know if you try this. 🙂
This is my very post on this new blog for anything that my mind is drawn to. If you enjoyed it, please consider following along.