When it comes to breakfasts, I have to admit I’m a bit of a porridge girl whatever time of year it is. Of course, Winter has the edge for waking up and enjoying a warm comforting bowl of porridge. However, I tend to mix it up a bit in the Summer and kind of ‘lighten up’ my porridge – making it less heavy and muddled with more fruits. Regardless of what month we’re in, my ‘go to’ porridge has always been a bowl of oats using Mornflake, making it with oat milk and drizzling a little bit of honey on top.
While I’ve been weaning my tiny baby girl at the moment, I’ve been adding double cream to her foods to try and bulk up her calories a little, which has been me adding a cheeky bit of cream to my morning oats too. Oats with a splash of double cream and a ‘blob’ of strawberry jam is possibly my second favourite type of morning porridge, although I know it can be seen as a bit of a naughtier one!
Anyway, I decided to share a few of my favourite twists on porridge today on the blog, as you really can’t beat a good old bowl of porridge. I think people just sometimes loose touch with how to adapt a bowl, for those who find themselves getting bored of just plain oats. I do find that if you use quality oats, it does make a huge difference in the taste of the porridge though. That’s why I’ve been using Mornflake for a long time now, mixing it up really across their creamy superfast oats (I use these in the office when I skip breakfast at home and make it at work), jumbo oats, traditional and steel cut oats.
The Steel Cut Oatmeal from Mornflake is a coarser oat, so I find it makes chunkier, more heartier bowls of porridge. If you choose to make your porridge with these oats, using oat, soya or full fat milk, it makes a really filling bowl of porridge. You could really line your belly here until lunch time!
For me, my absolute favourite are the Mornflake creamy superfast oats, which this week I’ve been experimenting using with barista style oat milk for a touch of sweetness, too. For those who enjoy a thicker, tastier porridge which texture, and also like to do a lot of baking with oats, you may find the Jumbo oats from Mornflake are a great option. They have a slightly nutty flavour, therefore they would be a great ingredient to use when making the perfect flapjacks at home.
Regardless of the oat you decide to use, here are some of my personal favourite twists and toppings to use with my own Mornflake oats in the morning. I’ll start with my Autumn/Winter versions, which is what I’m enjoying right now, before sharing some Spring/Summer lighter options which I’ll start incorporating into my day from March!
Autumn/Winter Porridge Variations
Almond Butter and Almond Milk Oats
For those who appreciate a light nut taste and want a savoury oatmeal option, look a cooking your oats with almond milk – unsweetened or sweetened. Once done, add in a scoop of crunchy almond butter and mix together. The almonds make the porridge crunchier and give it a slightly more gloopier texture – making it more filling and also adding a great source of protein. Choose an unsweetened almond milk for a healthier milk option and a no palm oil version of almond butter.
Hot Chocolate and Oat Milk Porridge
A really simple way to make a creamier, chocolatey porridge for those winter mornings without being too over-indulgent is to use a hot chocolate powder – like Galaxy for example – and sprinkle this into the pan when cooking your oats with oat milk. Oat milk is naturally creamy and can sometimes be a slightly heavier milk, making ultra smooth and creamy oats. You can control how much of the hot chocolate powder you add in depending on how chocolatey you want the porridge to be. Just two teaspoons tends to be enough, but of course, it’s up to you!
Apple Pie Porridge
For this warming, spicy and fruity option, you can mix in ground cinnamon (usually just ¼ teaspoon), nutmeg (just a small pinch) and brown sugar (optional) while the oats are cooking with milk. Then, was the porridge is done, sprinkle on sliced apples cut finely, pecan nuts and a drizzle of maple syrup. The ultimate comforting autumn bowl!
Lotus Biscoff Porridge
OK here’s a naughty one, but it has to be done and if you have kids, they might like this as a weekend treat. Well, they will probably love it actually! Cook your oats as preferred, with any milk you choose. Then, spoon in a little bit of Lotus Biscoff spread while cooking. Once served up into bowls, sprinkle the top with a crushing of lotus biscuits for a super sweet crunch to the top.
Pumpkin Pie Porridge
This is perfect for September-November, mixing in pumpkin puree (2 tablespoons) and pumpkin pie spice (¼ teaspoon) – have a look online, you’ll be able to get these ingredients fairly easier than in some supermarkets. Cook oats with milk of your choice and then top with a touch of pumpkin puree, cinnamon and drizzle of maple syrup. If you wish to make it healthier, reduce the maple syrup and add sliced bananas too.
Spring/Summer Porridge Variations
Raspberry and Vanilla Oats
A sweet but healthy oat version is muddling fresh raspberries with some vanilla powder (it can be vanilla protein powder if you wish) with your oats and milk. Other vanilla options can be a touch of vanilla flavouring or vanilla yogurt, especially if you want to enjoy this cold, too.
Cook oats as normal, as add in afterwards. You can make it extra tasty with roasted almonds or a little scoop of raspberry jam. You can twist this recipe to make it overnight oats too, adding the yoghurt to the oats with the milk, crushing in raspberries and leaving in the fridge overnight.
Cacao and Avocado
Seems a strange one, but hear me out! Here, cook oats with a cashew milk or almond milk, and mix in cacao powder (2 teaspoons) and a sprinkle of brown sugar while cooking., Then, once cooked, add slices of avocado on top and dust over extra cacao. This is a nutritious yet healthy summer bowl, colourful and delicious!
Vanilla and Poached Pear Porridge
A fresh and fruity bowl, where you can use vanilla pods, vanilla yoghurt or vanilla protein powder. Simply cook your oats and add a squirt or two of lemon juice and sugar, adding the vanilla pods if you choose to usse this vanilla option. Heat gently, then add poached pears to the top of the porridge (bake in the oven for around 15 minutes until soft). Mix almond butter to the porridge, as well as roasted almonds for a crunchy and rich finish.
Of course, as mentioned earlier on, there are some more traditional porridge versions which don’t require a special shop and still allows you to jazz up your oats. Honey and sugar is a sweeter little topping to sprinkle over once serving up your creamy oats, as is a scatter of crunchy granola and yoghurt, juicy blueberry’s and a drop of cream, and an old favourite – sliced bananas and pecans.
How do you like your porridge? Feel free to leave any tasty twists in the comments box below. Remember if you need more oat inspiration or want to browse some of the different oat variations oat there, take a look at the Mornflake website and explore their extensive range. You’ll also find them available at most of the countries supermarkets!
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