SPICE UP YOUR PORRIDGE FOR THE PERFECT BREAKFAST
PORRIDGE OATS: Wake up to a healthy breakfast
By Antony Worrall Thompson
DAILY EXPRESS columnist and celebrity chef Antony Worrall Thompson, a porridge fan, suggests two ways of adding variety to your breakfast oats.
BANANA AND CINNAMON PORRIDGE
200g porridge oats with bran
Half teaspoon ground cinnamon
4 medium bananas
2 tablespoons clear honey
300g strawberries, hulled and halved
Bring one litre of water to the boil in a large saucepan, then pour in the porridge oats, stirring all the time until well mixed. Stir in the cinnamon.
Bring to a simmer, then cook gently for about 10 minutes, adding extra water if liked to give a softer consistency. Stir occasionally.
Roughly mash three of the bananas and stir through the porridge.
Remove from heat and stir in the honey. Slice the remaining porridge and mix with the strawberries.
Spoon the porridge into bowls and serve at once, topped with fruit.
SPICED BREAKFAST GRANOLA
115g (4oz) rolled oats
85g (3oz) chopped walnuts
85g (3oz) whole unblanched almonds
55g (2oz) flaked or desiccated coconut
1 tbsp pumpkin or sunflower seeds
1 tbsp sesame seeds
1 tbsp wheatgerm
Half tbsp ground cinnamon
1 tbsp cold pressed vegetable or rape oil
2tbsps organic liquid honey
55g (2oz) dried cherries, rough chopped
85g (3oz) golden raisins
Preheat the oven to 150 degrees celsius (gas mark 2). Toss the first 10 ingredients together then spread them thinly on a baking sheet and bake for 20-25 mins turning everything over occasionally.
Do not allow the granola to become too dark - the texture should be crunchy.
Remove and allow to cool, then fold in the cherries and raisins.
Serve with goat's milk, skimmed milk or goat's milk yoghurt.
