Breakfast is definitely a meal I love, muesli, crunchy cereal, pancakes, coffee, pastries; can you tell I’m not a savoury breakfast lover? The breakfast options are endless I just don’t always like to eat breakfast for breakfast.
Porridge was one of those gloopy foods I was never really interested in until a couple of years ago when I tried everything to make porridge enjoyable, apart from this. I got this idea from cookie + kate a while ago who I think got it from someone’s cook book. Anyway this porridge is amazing, this is nothing like the gooey sloppy porridge you remember, it’s not gloopy or starchy it’s fluffy and full of toasty flavour.
| Ingredients 1 tsp coconut oil 40g/½ cup porridge oats 1 tbsp sunflower seeds 1 tbsp desiccated coconut 100ml/a little less than ½ cup water 2 tbsp milk, I used almond Pinch of salt 1 eating apple, sliced coconut oil for cooking ground cinnamon | Method Place the coconut oil in a small frying pan on a low heat and melt. Add the oats and sunflower seeds to the pan and mix to coat the oats in oil, just as the oats become fragrant add in the coconut and cook until lightly golden and toasted. Place the water and milk in a saucepan with the salt and heat until it starts to boil, add the toasted oats, stir, cover then take off the heat to let the oats absorb the water (about 10 minutes). For the apples add a little oil to a frying pan and heat, add sliced apple and ground cinnamon and sauté. |
No comments:
Post a Comment