Whilst most people heat up the frying pan and reach for the bacon on a Saturday morning, my boyfriend Neil included, I take out my trusty jar of oats, and gaze over at the fruit bowl. I love porridge and it's become a staple of my weekends. I enjoy taking my time with it, ensuring I get a thick and creamy bowlful that I can top with whatever I fancy. That's why I love porridge, it's so versatile, you really can put anything you like with it and turn it into the perfect weekend treat.
My toppings are purely based on what I have to hand - berries, apples, bananas, dried fruits, nuts, seeds and spices. I like to get creative.
Porridge, serves one:
1/3 cup of gluten free rolled oats
1 cup almond milk, or any milk of your choice
Place the oats and nut milk into a saucepan and warm over a low to medium heat. You can then add flavourings such as cinnamon, ginger, nutmeg, vanilla or zest. You can also add died fruit, such as sultanas or cranberries, or fresh fruit like apples and pears that will soften as the porridge cooks.
Keep string the porridge for around 10-15 minutes, until you have a thick and creamy consistency. Pour into a bowl then top, drizzle and scatter with whatever you like.