My muesli-loving self needs something a little more warming in winter hence the move to a simple yet nourishing bowl of porridge for breakfast.  Made simply with oats and milk it helps fill me up and give me the energy to run after my busy little toddler.  My first bowl of porridge this winter was hijacked by George.   I was barely able to enjoy one mouthful before we were at his highchair with me spoon feeding him the rest.  From that day on we have been enjoying our porridge together in the mornings – his serve double the size of mine!

Note: I prefer the texture of traditional rolled oats rather than quick cooking oats and enjoy cooking it on the stovetop but sometimes I just don’t have the time so I have a simple shortcut to share with you too (see method for more).

Nutrition Note:  Porridge is high in carbohydrates and fibre, contains protein and when cooked with milk is a good source of calcium – all the elements of a great breakfast.  Beware of quick and instant oat varieties with added flavours, sugars and salt.  It is best to avoid these.  Instead stick with traditional/regular varieties and if you need to add flavour try fresh or stewed fruit, crushed nuts, a pinch of chia seeds or a tiny squeeze of honey.

Ingredients

• 1 cup oats
• 1 cup boiling water
• 1 1/2 cups milk

Method

Step 1

{STOVETOP VERSION}: Place the oats in a small saucepan and cover with boiling water. Allow to stand for 3 minutes or until the oats have softened and absorbed all the water. -

Step 2

Turn on the heat to medium-high, bring milk to the boil and cook, stirring often for 3-5 minutes. Serve into bowls and top with fresh or stewed fruits, cinnamon, crushed nuts, seeds or a little honey. -

Step 3

{CHEATS VERSION - serves 1}: Combine 1/3 cup of oats (approx 30g serve) with 2/3 cup of milk in a small bowl. Leave to soak overnight. If the oats appear dry in the morning, add a touch more milk then place in the microwave and cook for 2 minutes on high. Stir and enjoy. -