Bircher Museli

I start the morning most days with some form of oats. This is one of my favourite ways and is so versatile as you can use whatever you have in.

Basically, you soak the oats overnight in your chosen liquid. I used almond milk and then stirred in grated apple and topped with berries, cranberries, flaked almonds and seeds.

The method can be found in my guide

Check out How to Cook Bircher Museli #Healthyeating by Sarah's Kitchen Diary on Snapguide.




Enjoy!

Porridge with Spiced Apple

On a cold day like today a steaming bowl of porridge is a great start to the day.
I try not to add any sugar and also use non dairy milk so have to be fairly inventive with the toppings so it doesn't become bland and boring.
The recipe can be found in my guide

Check out How to Cook Porridge With Spiced Apple by Sarah's Kitchen Diary on Snapguide.

Here is the finished result




Tasty!

Summer Porridge

After posts full of cake and chocolate yesterday, I though it was time for something healthier.

This is one of my favourite summer breakfasts and I often have some variation on it. It's so quick and easy, the only hard part is remembering to put the oats to soak the night before!

Start the night before, by putting the oats in a bowl. I use about 40g per person. Pour on your choice of milk until it comes just above the level of the oats. I tend to use oat milk to cut down on the dairy I eat, a good apple juice also works well. Cover the bowl and put it in the fridge overnight.

In the morning coarsely grate half an apple per person and stir into the oats. Top with your choice of fruits, I used a mixture of cherries, raspberries, blueberries and strawberries. It's also good to add some dried cranberries or chopped dried apricots. Sprinkle with a few chopped nuts and drizzle on some good honey, if desired. My favourite is Greek honey which is dark and has an almost caramel like flavour.

Enjoy!

'Carrot Cake' Porridge

I love porridge and I love carrot cake so when I saw this rather unusual recipe from @porridgelady I had to give it a go. I know putting carrot in porridge sounds a bit strange but it takes fab in carrot cake so seemed worth a go! My version is a bit of an adaptation but was very yummy and relatively healthy.

I decided I wanted to make it all in one pan so I grated the carrot into a saucepan, added a splash of orange juice, the dried fruit and the spices (plus sugar if desired, leave out to keep it clean) and cooked for a few minutes until it started to soften. I then added jumbo porridge oats, a little bran and the water and the milk. I cooked slowly until the oats started to break down and it looked nice and creamy and served with a sprinkle of walnuts and soft dark brown sugar.




Recipe

One carrot
A splash of orange juice
A mixture of spices I used cinnamon and nutmeg
A small handful of sultanas or your chosen dried fruit. I also added a little chopped crystallised ginger (use fresh to keep it clean).
A 1/2 cup of jumbo porridge oats
About half a tablespoon of bran if desired (it doesn't change the taste but increases the fibre)
1/2 cup water
1/2 cup milk (I use unsweetened almond)
Walnuts
Soft dark brown sugar (leave out to keep it clean or substitute with a natural sweetener)

1. Grate the carrot into a saucepan and add the orange juice, spices, dried fruit and sugar/sweetener to taste (if desired). Cook for a few
minutes until soft.
2. Add the oats, bran (if using), milk and water and cook on a low heat until the oats are starting to break down and the mixture is fairly thick and creamy.
3. Pour into a bowl and serve with a sprinkle of walnuts and soft dark brown sugar. If you're feeling particularly decedent a splash of single cream would go very well I'm sure.

This mornings breakfast...Apple and Plum Porridge

I eat porridge for breakfast most mornings with various toppings but have never written a post before. This morning I had jumbo oat porridge topped with apples and plums. I always add some bran and soak the oats in the milk and water for at least ten minutes as I think this makes the final result lovely and creamy. I also always use a mixture of milk (now I use almond milk) and water largely as it is the way my mum used to make it for me as a child. You need 2 parts liquid to 1 part oats. Bring it to the boil and then turn it down and simmer for around 5 mins until creamy.

I served up with bowl of porridge and then topped it with some chopped cooked apple and a plum compote using the wild plums mentioned in this post. I made the compote with no added sugar simply by cooking the plums very slowly for a very long time until sticky and yummy. I've heard it referred to as Hungarian Jam before. I then flooded the edge of the porridge with a milk (I use almond milk). You can also add a sprinkle of dark soft brown sugar or a drizzle of honey if you want extra sweetness (if you want it to be clean skip the sugar and if you really need the sweetness go for a natural sweetner).

Enjoy!