Three Healthy Oatmeal Recipes for the Familys Morning Meal
Power porridge
Porridge is a great way for the whole family to start the day, quick and easy to make, filling and especially comforting for this time of year as it starts to get colder. It’s the additions to these oats that really make a delicious breakfast and one that every family member can get on board with. Here are three of my favourite ways to serve porridge. I’ve tried to pack in lots of nutrient rich ingredients here; fruit, veg (it works I promise!), and seeds but the joy is you can really mix and match to everyone’s preference.Oats are a rich source of fibre, iron and many essential minerals. They are absorbed slowly providing a longer release of energy. Oats are also great immune boosters, perfect at this time of year as those winter bugs start to creep in.
Tip: If your little one is prone to eczema or dry skin, pop a clean sockful of oats (tied at the top) into their bath. The water will turn milky and help sooth their skin. This is also great for newborns bath time.
Banana, chocolate porridge
Serves 2
This combination is always a hit with kids; the banana cooked into the porridge adds a really great flavour.
INGREDIENTS
100g porridge oats
300ml milk
200ml water
1 banana, mashed
2 tsp cocoa powder
Drizzle of honey
Handful of seeds
METHOD
Put all of the ingredients into a pan over a medium heat and bring to a simmer. Cook for 10 minutes, stirring regularly. Serve with the seeds and honey.
Porridge with spiced roast fruits
Baked fruit almost becomes like jam, so I do a batch and store in a jar in the fridge to quickly top our bowls with in the morning. These baked fruits also make a delicious, easy pudding too, serve hot with whipped vanilla cream.
Serves 2 with leftover fruit
INGREDIENTS
Seasonal fruits, to taste–this time of year I love to use a mix of apples, figs and blackberries 5 cardamom pods
1 tbsp honey
100g porridge oats
300ml milk
200ml water
METHOD
Heat the oven to 180C.
Crush the cardamom pods in a pestle and mortar or with the flat of a knife. Put the fruit into an ovenproof dish (if using apples or pears, peel, core and roughly chop them first) with the cardamom and honey. Roast the fruit in the oven for 20-30 minutes until soft. Store in the fridge in an airtight container until ready to use.
To make your porridge, bring the oats, water, and milk to a light simmer and leave to cook for 10 minutes, stirring regularly –this helps create a creamy texture. Serve topped with the roast fruit.
Tip: Make sure you buy porridge oats as they cook the quickest and have a lovely creamy texture. Serve this roast fruit as a quick pudding, delicious with simply whipped cream and a few drops of vanilla.
Squash/pumpkin, cinnamon & honey porridge
Serves 2
This may sound strange but I promise it works! This is a take on a carrot cake but using squash or pumpkins that are really delicious at this time of year.
INGREDIENTS
Handful of squash/pumpkin, grated
100g porridge oats
300ml milk
200ml water
1 tsp cinnamon
Drizzle of honey
METHOD
Bring the oats, water, milk and grated squash to a light simmer and leave to cook for 10 minutes, stirring regularly. Mix in the cinnamon and honey and serve.
Tip: Roast the rest of the pumpkin or squash and add to salads, soups and stir-fries.
