New ways with porridge
10th October 2017 is World Porridge Day, so what better time to celebrate the humble oat?
We all know oats are good for us. Oat beta glucans help lower bad cholesterol, control blood pressure and insulin response and even boost the immune system, according to an Italian review.
They also have prebiotic benefits, promoting the growth of healthy gut bacteria – and these play a key role in controlling our appetite, according to French research. No wonder we feel more satisfied after a bowlful.
But have it day in, day out, and porridge can begin to feel a bit, well, dull. Lucky, then, that our friends at Rude Health have given us a sneak peek at two delicious new recipes from the finalists of this year’s Porridge Championships, both guaranteed to liven up your breakfast.
Sour Cherry Sunrise
Recipe by Tasos Gaitanos at Brother Marcus
Makes 1 bowl:
- 1 cup porridge oats
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 star anise
- 2 cups Rude Health Almond Drink
- A handful of Greek sour cherries
- A handful of candied almonds
Add the oats, cinnamon, nutmeg, star anise and almond milk to pan. Stir continuously, under a low heat until cooked to your liking.
Top with Greek sour cherries and candied almonds.
Creamy Coconut Porridge with Apples and Pears
Recipe by Darren Elliott at Timberyard
Makes 6 bowls:
- 680g pinhead porridge oats
- 100ml Rude Health Coconut Drink
- 100ml water
For the compote:
- 6 apples
- 6 pears
- ⅓ cup coconut sugar
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- Pinch of salt, to taste
- 1 tbsp almond butter
For the topping:
- 3 cups toasted coconut flakes
- 3 tbsp sliced almonds
- A handful of pecan nuts
- A spoonful of coconut cream
Soak the pinhead oats overnight in 50ml of water and 50ml coconut milk.
Gently heat the soaked oats in the leftover liquid, stirring continuously until cooked to your liking.
In a separate pan, sauté the apples and pears in almond butter, coconut sugar and the spices.
Top the porridge with the warm sautéed apple and pear mixture, as well as coconut flakes, sliced almonds, chopped pecans and a swirl of coconut cream.