We have just reached that unique and lovely time of year where you feel warm enough in a t-shirt even in the sun’s early hours. This morning the birds were tweeting, my rose bushes were flowering and no one was mowing their lawn – it was, in other words, perfect.
In honour of all that loveliness I decided to have my favorite breakfast porridge in the garden amidst glorious sunshine. The porridge recipe is loosely inspired by Deliciously Ella but bastardised by me as I keep adding flavours. It requires a little extra effort to prepare (I do add a lot of ‘stuff’)’ but it is so worth the effort and will keep you full for hours, leaving you free to do whatever takes your fancy on this fabulous Saturday.
Ingredients (serves 2 hungry peeps)
2 cups organic oat meal (you can get gluten-free variety)
1 heaped tbsp raw and organic coconut oil
2 tsp organic almond butter
1 punnet organic blueberries
2 tsp ground flax seeds
2 tsp ground nuts (I use almonds, walnuts, brazil, pumpkin seeds and sunflower seeds – you can add other varieties)
1 tsp chia seeds
1 tsp ground cinnamon
1/2 tsp ground cardamom
Coconut milk (the drinking variety, not the cooking or any other milk you like)
Cook the oatmeal and banana in water until a gloopy mush has been created. Stir in the coconut oil and almond butter and mix thoroughly (it will look chocolate-like as almond butter has the consistency and colour of milk chocolate). Add all the ground nuts and seeds and finish with your blueberries (strawberries, dates, raspberries or whatever fruit you like will work just as well) and milk. The world is your oyster and I am keen to hear what you put into your morning porridge. Enjoy this lovely day. x