Breakfast Porridge – all you need is oats
The used oat-products were provided for free from Alleskörner
Every morning I will have the same breakfast: oats and apple cooked into a porridge. Ok, from time to time there will be something a bit more involved on the weekends, for example pancakes with apples. But even if a monoton breakfast might sound a bit boring it finally is one I actually enjoy eating. I used to say no to breakfasts. I just couldn’t stomach a bread with Nutella or cereals with cold milk. I cannot get myself to eat something dry or cold shortly after waking up. But a warm porridge, that is something even I can muster up some appetite for in the morning!
I will mix whole rolled oats (where one kernel is rolled into one flake) with rolled oats made from groats (so the normal ones, where one kernel is split up into groat and then rolled into multiple flakes). Because if you mix these two types of rolled oats you will get a nice creamy consistency and still have something to chew on. As both types are made from the whole kernel it automatically will be a whole-grain-meal. And bcause of the many long-chained carbohydrates and fibers this breakfast will hold back my hunger till lunch.
The porridge is topped in our apartment with a homemade nut mix. If you like the store-bought (unsalted) trail-mix you could also use that. But I prefer to just make my own from walnuts, almonds, sunflower seeds and dried cranberries (because I don’t like raisins and hazelnuts that much). I will coarsely chop a 200 g bag of each and mix it will 150 g of sunflower seeds. It is cheaper than the mix in the stores and contains just what I like.
Recipe – Appel-Breakfast-Porridge
Amount: 2 portions; time: 5 minutes preparation, 10 minutes cooking time
- 1 apple
- 80 g rolled oats (I mix half whole and half normal)
- 1/2 tsp agave syrup or honey
- 180 ml oat milk
- 100 ml water (or oat milk)
- 2 tbsp chopped nuts
Recipe – Apple-Breakfast-Porridge
Wash, core and cut one apple into small pieces. Add to a small pot.
Fill pot with 80 g rolled oats, 1/2 tsp agave syrup, 180 ml oat milk and 100 ml water (or just 280 ml oat milk).
Put on the stove on a medium temperature and stir everything together.
Let cook about 10 minutes, while stirring regularly so nothing sticks to the bottom.
Once it is no longer a liquid but a porridge fill it into 2 small bowls.
Put 1 tbsp chopped nuts on each bowl and enjoy your breakfast.
If you use milk instead of oat milk the result will be even creamier. If you use organic oat milk the result might be more a soup than a porridge (I think you end up with that result because the stabilizers that are added to non-organic oat milk help form the porridge. But maybe there is a food chemist here that could explain it in the comments a bit more detailed?).