I hope you are doing well and you are having a great week.
Today I decided to share one of my all time favourite breakfast porridge/oatmeal recipes. I like this recipe because I am not a person who would crave sweet things in the morning and this porridge gives me the natural flavours of the fruits that I used with a strong nuttiness to it.
You will need:
35 grams (1/2 cup) of oats
1 apple – I used granny smith
240 ml water (1 cup)
a dash of pepper ( half of a 1/4 teaspoon)
a dash of turmeric
a dash of cinnamon
2-3 handfuls of frozen blueberries
2 teaspoons of organic crunchy peanut butter
5-6 walnut halves
3-4 basil leaves
First things first slice your apple into small pieces and combine the oats, the water and the apples in a small saucepan.
Once you combined these ingredients together, turn on the heat and set it for medium-high.
When the water starts simmering, add the pepper, turmeric and the cinnamon mixture and stir well. From this point it really depends on you how long are you going to cook the porridge. If you like it thicker, stir occasionally and you are done, but if you like it runnier, add more water to it until you reach the consistency that you like. Once you feel that you are done, remove the saucepan from the stove and we are ready to assemble.
I like my porridge thicker so mine looks like this. This is the time when you put the peanut butter into it and stir well. From this point, you only have to pour your breakfast into a nice bowl and put the frozen blueberries, and the walnuts on top of it. Garnish it with some basil leaves and you are good to go.
You may have noticed that I did not use any sweetener. That is because as I mentioned previously, I am not a fan of sweet things in the morning. To me, the sweetness of the apples and the blueberries is enough, but that doesn’t mean that you should avoid putting honey or agave nectar into it.
I hope you all like this recipe and prepare it, and make it your own and do some experiments a little bit. Just don’t blow up the kitchen.
See you on Saturday,
The Fashion Eclectic.