This delicious creamy nourishing porridge has been on high rotation for my breakfast the past few weeks. It's so simple to make, and once you've made a batch you'll be all set up for at least three breakfasts in a row.
I'm more than guilty of getting up in the morning, grabbing my things together in a manic rush, and plummeting out the door without a proper nourishing breakfast, so having something that's delicious and pre-prepared is gold. This breakfast will keep you feeling nourished and energised throughout the morning, so you don't reach for that dubious looking blueberry mega muffin from the nearby cafe (it's blueberries - they're full of antioxidants right?).
I've been experimenting with various porridge concoctions for a number of weeks (heck, it's been cold enough to warrant it), and this is my finale ultimo favourite. Most traditional porridge recipes use plain oats with water and or dairy milk and a dash of salt. Problem is they're then not that sweet so you need to add a tonne of sweetener on top in order to balance out the flavours. Remember Gran's porridge with pouring cream and brown sugar? Mmmm.
Instead this recipe combines organic wholegrain oats with creamy fair trade coconut milk, vanilla and sliced banana. The coconut, vanilla and banana combined give a beautiful natural sweetness to the mix, so come topping time you really don't need much added sweetener at all.
Ode to Oats
Oats are a wonderful wee wholegrain, and are a rich source of calcium, potassium, phosphorous, iron, manganese, zinc; vitamins A, B-complex, C, E and K, protein, and soluble fibre. Regular intake of wholegrain oats has been shown to regulate blood sugar, prevent hypertension, and reduce your risk of cardiovascular disease. Traditionally they've been seen as beneficial for the nervous system keeping us calm and grounded, which lots of us in this day and age need.
Whilst oats are not strictly gluten free, they contain a type of gluten called avenin which is different to the gluten found in processed white wheat. Most people are very able to tolerate avenin, and research has shown that even coeliacs (people with a serious gluten allergy) are able to tolerate oats in moderate amounts, especially when they haven't been contaminated by wheat during production. Needless to say, for the vast majority of us oats are an extremely healthful whole food inclusion in our diet.
I've been making a batch of these oats and pouring them into three containers, then topping with three different topping combinations. So over the course of few days whilst you have the same base, the flavours change entirely from the different treats on top. Here are a few of my favourite topping combinations:
I normally pour a little plant-based milk over the final bowl in the morning for a bit more moisture. And if you want a little extra sweetness, then a drizzle of organic light or dark coconut nectar, yacon syrup, or sprinkle of unrefined coconut sugar is perfect. Show me your favourite toppings over on instagram, making sure you tag #begoodorganics and @begoodorganics so I can find you!
Makes 3 servings (double or triple for two or more people)
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Always use certified organic, local and fairly traded ingredients wherever possible
*You can easily make this recipe 100% gluten free by using quinoa flakes or brown rice flakes instead of the oats.
**I love using Trade Aid's organic fair trade coconut milk in my recipes (you can order it here). Unlike some coconut milks/creams which separate, it has a beautiful thick even consistency. It's labelled "coconut milk" but is much more like a coconut cream as has an 18% fat content. The only difference between coconut milks and creams is the amount of water added - however some milks have higher fat contents than creams! I always recommend going for a cream-like product, as you can always water it down yourself if you like.
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
PS If you liked this recipe I'd love you to share it on Facebook (hit the FB like button below), Twitter, or forward to a health loving friend. And if you make it on Instagram, make sure to tag @begoodorganics and #begoodorganics, so I can find you and your glorious creations.
These deliciously dark and mysterious tarts are just a little bit special, with a secret ingredient. Modestly sweet, with an earthy, nutty flavour- a lovely change from the usual fruity/chocolate affairs - give them a go, and fall in love!
These light and fruity muffins use one of my favourite fruits – feijoas! If you’re a feijoa fan you’ll love these (and if not, come to NZ to try them). Best of all, they have no added sugar – just the natural sweetness of feijoas, coconut, dates, and vanilla.