During the chillier months of my childhood, I’d often bounce down to the kitchen for breakfast, all wrapped up in a bundle of warm clothes, to find a pot of oat porridge bubbling away. It was a bit of a staple morning time meal back then, living near the chilly borders of Scotland.
Scotland provides the optimal conditions to grow oats, so it was destined to find its way into our bellies. Porridge was inexpensive, easy, nutritious and filling.
I loved it, because not only was it always tasty and creamy, it was one of those breakfasts that I just knew was going to leave me feeling satiated.
These days, I always make a massive magic porridge pot full of deliciousness when I am looking after a group on retreat, especially if the weather is a little on the cold side.
It always delights me to see people light up when they see porridge on the breakfast menu. It’s so nurturing and warm, it’s like a beautiful big-bear hug! The recipe I am publishing today is just the sort of thing I’ll serve for my guests.
I’m sharing the ‘porridge for one’ quantity here, but please do multiply and adapt to your hearts desire.
Oats and gluten-free?
With the increasing sensitivity to gluten in a lot of people, I use certified gluten-free Scottish porridge oats (oats are naturally gluten-free, although they tend to be produced in the same factory as wheat – and surprisingly contamination is common).
For more on oats and gluten free read this article here: Oats and the Gluten-free Diet
Thank you for tuning in. I have plenty of other delicious recipes on this website, so be sure to have a look around: Trinity’s Gluten-free Recipes
Feel free to comment and share.
- 5 organic dates (pitted)
- 50g (1/2 cup) porridge oats
- 375ml (1 1/2 cup) plant-based milk
- 125ml (1/2 cup) water
- 1 teaspoon ground cinnamon
- 1 teaspoon maple syrup (optional)
- 1 heaped teaspoon sugar-free fruit spread (optional)
- 1 tablespoon coconut cream (optional)
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