I love breakfast and definitely believe that it is the most important meal of the day. Especially during the long, dark winter months, when it hard to bounce out of bed and feel ready to take on the challenges of the day.
My winter breakfast is a feast for the eyes and for the palate, and will give you lots of lovely stress-busting B vitamins and a slow energy release until it is time for lunch. Porridge also represents a sustainable breakfast choice and it is also brilliant value compared to expensive organic muesli and granola mixes.
1 cup of organic oatbran porridge from Infinity Wholefoods (widely available in all good healthfood shops)
2 cups of organic cows milk, or Rice Dream vanilla, plus extra milk to drizzle
Small organic apple
Handful of organic walnuts, or foraged cob nuts
2 generous dollops of homemade, foraged blackberry compote, or organic blackberry jam
Dessert spoon of soft brown sugar
Honey or agave syrup to drizzle
Chop the apple and nuts into small, attractive, bite size pieces and reserve for decoration.
Empty the oatbran into a medium size saucepan and add the two cups of milk. Gently simmer and stir the porridge for about four minutes, or until you have a smooth, gently bubbling consistency, but don’t allow it to boil harshly. (Tip – it is very important to stir the porridge and stop it becoming to thick or lumpy.)
Empty porridge into a favourite dish and, – here comes the fun part, – decorate with the compote, apple, nuts and sugar and a drizzle of milk; then enjoy with reasonable haste!