Sweet Potato & Apricot Spiced Porridge
December has arrived.
Festive spirit is in the air.
As is a freezing chill and scraping of car windscreens in the morning ;-)
I’ll be honest, I haven’t really landed in Christmas vibes yet. No sparkly decorations or an advent calendar BUT I do have my Christmas pudding made (still time to make yours!)
One thing I love about chilly days - as well as the sun shining and crispy leaves to kick as I walk through the woods - is porridge!
Big bowls of porridge for brunch!
I do eat porridge all year round both hot as porridge and cold as overnight oats, but there is something even more deliciously cosy about porridge on chilly winter days.
If you’ve been a long-time reader you’ll already know I love to add veg to my porridge, it’s very rare that I make a bowl without. I love the boost of ‘hidden’ nutrition, the overall texture and how it lightens up the oats.
Typically carrot is my favourite or courgette or sometimes beetroot with berries BUT recently I have been absolutely loving sweet potato porridge with a generous dose of mixed spice. Sweet potato has a slight sweetness naturally which reduces the amount of extra sweetness required.
This was a bowl I made this morning, and the addition of dried apricot was amazing both in texture and flavour. I highly recommend giving it a try!
Berries on top are optional- but they look pretty, add extra sweetness and from a nutrition point of view I like to get a portion of berries in each day (I keep bags of frozen berries to hand at all times throughout the winter and use fresh when possible in the summer).
I also added a little sprinkle of Gingerbread Wholeplus Toppers. I am revamping and re-launching my health food business in coming weeks so watch this space… more on that soon. You can follow @wholeplus on Instagram as I will start talking about the journey!
Recipe: Sweet Potato & Apricot Spiced Porridge
Serves 1 (fairly large) bowl
Ingredients:
1/2 cup finely grated sweet potato
2/3-3/4 cup oats
1 tbs chia seeds (or flax)
1/2 heaped tsp mixed spice - more or less to taste
A handful chopped dried apricot
1 tsp coconut sugar or syrup - more or less to taste
approx. 2 cups non-dairy milk - more or less to desired texture.
Method:
Finely grate the sweet potato into a small pan on the stove. Add remaining ingredients and stir through. Bring to the boil, simmer whilst stirring continuously for 3-5 mins. Add more milk as desired.
Serve with berries and non-dairy yoghurt if desired, or just eat as is!
Pear Porridge...with 'super boost' options!
This wasn't a planned post... so I apologise in advance that all the photos are shot on my iphone, not my pro dSLR I usually use for recipe posts!
I enjoyed this breakfast two days running this week with variations on each, so I spontaneously decided to share with you too.
Pear + Courgette + Ginger is always a winner for me!
How about you- are you a fan of adding veggies to your porridge?
This wasn't a planned post... so I apologise in advance that all the photos are shot on my iphone, not my pro dSLR I usually use for recipe posts!
I enjoyed this breakfast two days running this week with variations on each, so I spontaneously decided to share with you too.
Pear + Courgette + Ginger is always a winner for me!
How about you- are you a fan of adding veggies to your porridge?
My favourites are courgette, carrot or sweet potato very finely grated and cooked in with the oats. There are loads (56 in total) porridge recipes and spin-offs in this recipe book I created in case you are interested!
On top of the pic below are my Wholeplus Toppers (relaunching with new eco packaging soon!), but you could use any topings you like... nuts, seeds, dried fruits, granola, a drizzle of nut butter... or nothing at all :-)
These photos also give a shout out to the book 'Thresholds' that I was featured in and have just had the hard copy delivered. Holding it in my hands was such a wondrous feeling. I contributed my story which tells of the most significant time of my life to date, I would love you to read it (it's in Kindle for only £1.49)... you can find more info here!
Recipe: Pear Porridge- with 'super boost' options
Serves 1
Ingredients:
1/2 cup porridge oats (GF if desired)
1/2 cup finely grated courgette
up to 1/2 cup boost options listed below* or more oats
1 pear- half cut into tiny chunks and half sliced thinly (for top)
Large handful of small dried fruit pieces- such as chopped dates, raisins, cranberries, mulberries or my Wholeplus Toppers (see note above).
1 tbs chia seeds or flax seed
1 scant tsp grated ginger and/or ground turmeric (if using turmeric add a pinch of black pepper too to maximise nutrient absorption)
approx 1.5 cups non-dairy milk of choice - more or less for desired thickness as it cooks.
1 tsp maca powder (optional)
Handful of sunflower or pumpkin seeds (optional)
*up to 1/2 cup of a mix of the following: vegan protein blend, almond flour, cooked quinoa, quinoa flakes, teff flour, shelled hemp seeds (less of the hemp)
Method:
Finely grate the courgette and add along with all ingredients (other than toppings) to a medium pan on the stove top. Bring to a simmer and cook for approx 5 minutes, adding extra liquid as required for desired consistency.
Serve, decorate, eat!
Notes:
In the first two photos I added cooked quinoa to the oats and handful of pumpkin seeds, then topped with Wholeplus Toppers (Gingerbread, Super Seedy or Lemon Pie would be fab!)
In the second two photos I added turmeric and black pepper then added 1/4 cup almond flour and 1/4 cup teff flour with a dusting of cinnamon on top.
Mini Christmas Pudding Porridge... takes just 3 mins all in!!
This was my epic breakfast last weekend. It looks like dessert, to be honest it is totally worthy of 'bressert' status. For dessert use the juice as noted and sprinkle the coconut sugar. Job done!
You could prepare the mix ahead of time too and just let it sit for an hour or so, possibly overnight, I haven't tried it that way but I don't see why it wouldn't work. 'Overnight Oats Christmas Pudding Porridge', ha ha! The best thing ever to wake up to on Christmas morning... with absolute minimal prep!
It literally takes three mins to make from start to finish! (if you use a microwave- see my notes below).
I make servings like this using a silicone egg poacher - so handy, the perfect size and they are flexible so the contents come out so easily. I highly recommend investing in one for you single serve cakes and such like (not eggs!) ;-)
What will you be making on Christmas day morning?
Are you more sweet or savoury?
I'm such a sweet porridge girl so that's been my go-to to make for my family these last few years. If you haven't already, I highly recommend trying these too- the bakewell pie and the classic festive baked oatmeal that kicked it all off!
Recipe: Mini Christmas Pudding Porridge!
Serves one
Ingredients:
1/2 cup porridge oats
2 tbs ground nuts of any kind
1/4 cup apple puree
1/4 cup mixed dried fruit (a mix of some of these: raisins/sultanas/currants/cranberries/gojis)
1/2 tsp spice or more to taste (I used a little of mixed spice & cinnamon)
1 heaped tbs flax
1/4 cup water (or juice for extra sweetness)
Method:
Mix everything together well in a small bowl.
Spoon into a small circular microwaveable domed dish- I use an egg poacher (so great for mini cakes!!) Press firmly and smooth the top.
Microwave for 90 seconds on high power. Carefully loosen and tip out onto serving plate and dress with vegan yoghurt or cream plus any extra fruits and spices, I used gojis, but a cranberry compote or some festive jam would be amazing! If you prefer an even sweeter porridge sprinkle a touch of coconut sugar, it was fine for me without.
*Notes: I rarely use a microwave these days but I didn't want to turn on the oven on for this tiny dish, I also find it crisps/dries up more in the oven and this works best when the moistness is maintained. By all means try the oven but don't overcook- cover loosely in foil and make sure middle is still very moist!
If you try the microwave option but are making multiple puddings- cook one at a time or increase the timing- I have only tried cooking one.
Chocolate, Carrot & Mushroom (yep!) Porridge... for World Porridge Day!
It's World Porridge Day today... and in order to celebrate, I am sharing a porridge recipe with a chocolatey theme for some extra celebratory indulgence!
What's World Porridge Day all about?
Taken from Mary's Meals website, "In Malawi and Liberia, where we have our largest school feeding programmes, the children receive vitamin-enriched maize porridge every school day. World Porridge Day celebrates the huge difference this daily mug of porridge makes to the lives of chronically hungry children."
Head over to their website to find out how you can help support the project and share your #PorridgeSmiles (see my entry down below!)
I'm also sharing the love for RealFoodSource who have just launched a new range of amazing porridge blends full of chunky goodness and free from refined sugars. I was sent some samples last week for recipe testing and I am seriously so impressed, I will be sharing the results with you soon!
Back to my recipe! This ticks all my boxes- oats, veg and a 'booster' this time in the form of medicinal mushroom powder... my new best friend!
Adding medicinal mushrooms to anything chocolatey is great as it compliments the earthy flavour. It also works fantastically in a latte style drink with chai spices or of course a hot chocolate. I made a chocolate pudding with it here.
I use a blend of organic chaga, reishi and cordyceps (I buy as separate small packs and mix them together in a tub ready to use as it was cheaper to do it that way) but any medicinal mushroom powder would work.
Porridge is not just perfect for breakfast, on this occasion I think it was lunch (or maybe brunch) whilst I was working (yep I went for the in-situ shot for a change) and I topped it with some dark choc chunks and a few small bliss balls I'd made that were left over from an event.
In this recipe, I used finely grated carrot, but I could have used courgette or sweet potato for equally great results.
If that wasn't enough, for even more porridge recipes... click here for my porridge ebook (or scroll down and click the front cover pic) and for the rest of this month as a tribute to #Worldporridgeday grab yourself a 20% discount when you buy the book and quote PORRIDGEDAY20 at the checkout!
Enjoy getting all porridged up! :-)
Recipe: Chocolate, Carrot & Mushroom Porridge
Serves 1
Ingredients:
1/2 cup porridge oats
1 cup non-dairy milk of choice
1 small carrot- finely grated
1 heaped tsp medicinal mushroom powder
1/2 tsp vanilla bean powder/paste
approx 1 tbs syrup of choice or coconut sugar to taste
2 tbs raw cacao
for optional decoration- dark chocolate chunks, bliss balls, turmeric dusted coconut.
Method:
Add all ingredients except the medicinal mushroom powder to a small pan on the stove. Simmer for about five minutes, until cooked. Take off the head and add a little extra liquid if desired to achieve desired texture and stir through the medicinal mushroom powder just before serving to retain the maximum nutritional benefit. Add any toppings of choice or a drizzle of extra sweetness and serve.
Grab my ebook here... for the rest of October I am offering 20% discount when you buy the book and quote PORRIDGEDAY20 at the checkout!
P.s do you like my carrot cake tabby cat I made for breakfast this morning for my Mary's Meals #PorridgeSmiles...
Baked 'Bakewell' Pie.... New favourite easy festive 'bressert'!
I have found my new Christmas breakfast for this year! Or more accurately 'bressert' - when dish i heathy enough for breakfast but indulgent enough for dessert!
It's a spin on my equally wonderful classic Christmas baked oats from over 4 years ago now (wow time flies!) and it's the new recipe I'll be making for my family on Christmas morning.
This year we are spending Christmas Day at my brother and his girlfriend's house in Winchester, and knowing they both love 'Bakewell Tart' flavours I was inspired to create a breakfast in their honour. The mini bliss balls pressed into the top are added indulgence as I had some mix in my fridge from the recent workshop I ran (more workshops in the New Year if you want to come!) but you could omit these or simply use marzipan and roll into balls if you have that to hand! Or you could use Bakewell Nakd bars chopped up, ha ha (not a sponsored link!) I will say the balls do make an incredible addition to this breakfast so add them if you can.
The three big things I love about baked oatmeals are...
They literally take minutes to mix up in one bowl and you can just as easily make breakfast for two or eight by just changing at the quantities (and the size of the baking dish)
There are almost endless flavour combinations (I have loads on my blog already)
They are healthy enough for breakfast but indulgent enough for dessert!
The bliss ball recipe I used is available here in my newly launched 'The Ultimate Bliss Ball Recipe Guide'. It has 20 recipes AND loads of alternative options for each so the ideas really are limitless... this guide will be a great addition to a January health kick too! I made the book as a 'printable layout' so you can print and cut the cards up to give as gifts with a recipe you've made.
It's the little things that make me happy! :-)
Now, back to the Bakewell Pie recipe...
Recipe: Baked 'Bakewell' Pie
Serves 2 (could just as easily be doubled or tripled....)
Ingredients:
3/4 cup porridge oats
1 1/2 cup non dairy milk
1/2 cup flaked almonds
1 tbs ground flax seed or chia seed
1/2 tsp almond extract
1/2 cup roughly crumbled frozen raspberries*
bliss balls or marzipan balls (optional)
approx. 1 tbs maple syrup to taste (or any unrefined sweetener of choice)
*I didn't have cherries to hand (which would have made a more classic bakewell). I use frozen fruits as they are more readily available for me at this time of year. Their colour does not bleed so much as I mix then through, and they do not risk burning in the oven.
Method:
Mix everything together adding the raspberries in the final strokes. Spoon into a medium oven dish, add a few extra almond flakes into the top if you like. Don't addd the bliss balls yet! If you are making your own bliss balls, you have a 10 minute window to make them now.
Bake at 180C for a total of approx. 25 mins until the topping is golden. After 10-15 mins whilst the top is still quite soft (and not golden) add the bliss balls, pressing them lightly into the top. Continue baking until golden on top.
Serve immediately, alone or with non-dairy yoghurt, cream or (ice-cream for dessert!) Also great eaten cold the next day.
Spiced Apple & Pear Porridge
Hey! I'm popping in quickly on this Saturday afternoon, (whilst steaming my Christmas puddings) with a little recipe combo I've been eating quite a bit recently... I hadn't initially planned to write a blog post but then figures these photos weren't actually too bad, and since it was a lovely wintery warmer full of festive spice, it was too good not to share!!
P.s If you want to know what recipe I used for my Christmas pud I shared it here on Facebook. I thought it best not to blog it just yet since I won't know how well it's worked out until I taste it, but if you are going to make your own this is the latest time you should ideally be doing it, so that it can sit and mellow before the big day! Fingers crossed it's as tasty as the non-vegan one I remember so well from years gone by.
So, back to the porridge... I used ingredients from two of my favourite companies for purchasing ingredients. RealFoodSource and Steenbergs (this is not an affiliate post but I did get some ingredients gifted to me to try in my recipes).
The freeze dried apple powder is great as an alternative whole food sweetener to syrups, it's literally ground up freeze dried apple! Teamed with Christmas Chia spice (regular ground cinnamon or mixed since would also work) it was delicious... I made two different variations, one with a sprinkle of cranberries an extra spice and another with dark chic chips and a drizzle of almond butter. Both were yum!
I sliced my pear longways and griddled it, but you could also cut into cubes and pan fry to warm through or serve raw.
Recipe: Spiced Apple & Pear Porridge
Serves 1
Ingredients:
1/2 cup porridge oats
1 1/2 cups non-dairy milk of choice
2 tbs freeze dried apple powder (more to taste if needed)
1/2 - 1 tsp christmas chai spice (or cinnamon/mixed spice)
1 pear- sliced and griddled in a touch of coconut oil
Topping: dried cranberries or choc drops and almond butter (or everything!)
Method:
Add the oats, non-dairy milk, apple powder and spice to a small saucepan, bring to the boil then simmer for five minutes or so until cooked. Meanwhile griddle (or pan fry) the pear until softened.
Serve the porridge into a bowl then top with the pear slices and other toppings of choice.
If you love porridge... check out my book 'Not Just For Goldilocks' for over 50 unique porridge recipes with options to suit all tastebuds and dietary requirements.
Porridge is amazing and so versatile... it's literally my favourite meal ;-)
Not Just For Goldilocks.... my porridge ebook is finally here!
I'm ridiculously excited to announce the launch of my new Ebook.... packed full of porridge recipes and breakfast inspiration!
This stunning full colour ebook contains 58 of my favourite porridge recipes (and porridgey spin offs!) to help you feel warm, comforted and totally nourished during Autumn, Winter and far beyond! Perfect for those looking for a whole host of 'free form' options plus recipes toppings and various porridge bases to give you plenty of 'mix and match' inspiration... there are literally endless combinations.
Goldilocks... eat your heart out!
HUGE GIVEAWAY!
To celebrate the launch of my book I'm also hosting an amazing giveaway of fantastic porridgey essentials from some of my favourite brands!
In the huge bundle are goodies from... Real Food Source, Thrive Magazine (a years digital subscription), Steenbergs Organic, Sweet Freedom, OMG Matcha Tea and last but not least my very own Wholeplus Toppers! :-)
To enter the giveaway pick as many options as you like below. The giveaway ends at midnight on Monday 16th November. UK entries only (due to shipping costs that I have to cover!)
Traditional oat groats... EASIEST EVER no cook technique!
I said I had a recipe for you... well this is barely a recipe, more a technique, but it has been a game-changer for me and it's now the only way I like to eat my oats ever since I returned from Lanzarote.
Oat groats! Have you tried them, or like me had you been put off by the fact they take so much longer to cook than regular oats?
I'll admit that I have had a bag sitting in my cupboard for over a year (do they go off?!?) and hadn't got round to using them simply because I was more familiar with regular rolled porridge oats.
Whilst on holiday, I noticed that my host, Daniel, was wrapping a saucepan in a towel! Well, I was intrigued to say the least and he explained that every evening he brings a large pan of oat groats to the boil and then turns off the heat and wraps the pan in a thick towel overnight.... by the morning the oats are fluffy and ready for everyone to eat.
It's 'overnight oat groats' - Genius!
Here are the oat groats in their raw form pre-soaking.
wrapped in a towel- love it!
This is what I ate for breakfast every morning when I stayed with him, alongside various fruit and nut toppings
Some holiday oat bowls... it's all about the toppings...
I knew immediately I wanted to replicate this breakfast technique as soon as I got home, and though I love the towel wrapping idea I figured there must be an easier option to keep on the kitchen worktop.
Enter the food flask!
Any flask might do but a food flask is definitely best since it is shallow and wide instead of tall and narrow like a drinks flask is. I imagine a slow cooker or rice cooker would also work well but I haven't tried this method.
I made enough for two portions and kept the second portion in the fridge for the following day.
The wonderful thing about this recipe is that it saves so much time. It takes less overall time and effort than regular porridge oats, with all the unprocessed nutritional value of oat groats. Winner!
Recipe: Easiest ever oat groat porridge
Serves 2
Ingredients
approx. 1/2 heaped cup raw oat groats
approx. 2 cups boiling water
non-dairy milk (only needed when ready to serve)
Method:
Rinse the oat groats to remove any dust or husk and add them to a food flask (or similar container that will retain heat for a few hours). Add boiling water to the top and briefly stir through the oats. Twist the lid on the food flask and let sit overnight (or a minimum of 4 hours). In the morning they should be fluffy and ready to serve warm or cold.
To serve, drain the oats* and either serve cold with non-dairy milk to your desired texture or warm on the stove or in a microwave for a couple of minutes with non-dairy milk plus a little vanilla or cinnamon. You can add a touch of sweetener if you like, then pile into a bowl with toppings of choice.
* Like other grains, the outside layers of raw oat groats contain phytic acid which may inhibit the absorption of some minerals. After soaking the water now contains the phytates that have been released through soaking, so it is best to drain and rinse the oats prior to serving.
Mix-in and topping ideas: cinnamon, vanilla, cocoa, sugar-free jam or nut butter, hemp seeds, protein powder, chopped nuts, flax, fruit, chia jam... I often add baobab powder or maca root for an extra boost in the morning!
I also love adding grated carrot for a ‘carrot cake porridge’ - use this recipe as a base if you fancy giving it a try!
Oat groats in the food flask
Ready!
Sooooo good and sooooo easy!
Have I inspired you to take your porridge to another level? Or are you already an oat groat connoisseur?
Let me know!
