A bowl of warming porridge? Please come my way, dear old oaty friend. I’ve been eating porridge since I’m a child and during school, it was this thought of a warm, big fat porridge bowl that eventually helped me to get out of bed – at 6 am, unimaginable! My usual go-to-oat-bowl consists of stirred oats with water, cinnamon and a dash of plant-based milk, topped with banana, honey and a handful of nuts. Don’t you agree that this is a great reason to wake up and throw on a comfy bathrobe at take a seat at the breakfast table? Once I was in Copenhagen for a weekend trip and there, I had the pleasure of eating their traditional GRØD which consists of this perfect porridge ratio: ⅓ oats, ⅓ water, ⅓ milk of choice. The result: perfectly smooth and creamyporridge! Go ahead and try it, it may revolutionize the way you prepare your oaty breakfast.
FOR THE PORRIDGE
½ cup oats*
1/3 cup water
½ cup oat milk
pinch of cinnamon
½ banana, mashed
handful of red grapes, cut in half
½ banana, cut lengthwise
1 tsp coconut oil
In a small pot, heat the oats, water and oat milk on medium heat. Add a sprinkle of cinnamon and give it a good stir. Add the mashed banana and allow to simmer for 5 minutes while occasionally stirring.
Heat a frying pan and melt the coconut oil. Fry the banana and the grapes until golden-brown and soft.
Scoop the porridge into a big bowl, top with a spoonful of yoghurt of choice, add the caramelised banana and warm grapes, sprinkle with some cinnamon and drizzle with the obligatory peanut butter as well as a spoon of date caramel.
Tada! Hold this bowl of ultimate comfort in both hands and cherish this cosy morning that you are creating for yourself, maybe along with a lit candle and your daily journal.
*I like to soak my oats in the water and oat milk the night before to make them even creamier, easier to digest and quicker to cook.
1 -2 tbsp yoghurt of choice
1 tsp date caramel ( 2 soaked dates, blended with 4 tbsp plant-based milk)
2 tsp peanut butter