Porridge. I just think of goop. In German the word for porridge is ‘Brei‘ which basically translates to ‘Mush.’ I wish there was a more appetising word.
I never ate cereal or porridge when I was younger—just fruit for breakfast. However, in the past few years I started eating porridge for breakfast, as I found it helped me not be as hungry in the evening time, where I would usually even out the lack of porridge with dessert. Not such a great trade. For me, porridge is an insurance. If I have a respectable porridge bowl in the morning, if I am to skip lunch I will not be at my very end—I will not become a horrible hangry monster. Now, it has become more than just an insurance meal to me. It is a very joyful and integral part of my day. A day without porridge is a sadder day for me than a day with porridge.
But, how did I get to this point of attachment with porridge of all things you may ask?! Well, it didn’t happen overnight and it took experimentation. For any of you who know my eating habits, I generally avoid sugar as much as possible. And so I wasn’t willing to compromise on my morning meal. But I think that porridge without any added sugar aside from fresh fruit is wonderful. The way I make my porridge is below. Try it if you like and add maple syrup, dried fruits, etc. if you’re not as fussed with the sugar 😉
I switch it up and always add in a lot of spices. Use whichever you like to suit your palate. I’ve added those that I usually use, in around the quantities I use, but realistically, I never measure them out. I just shake the spice in the pot. Same with the oats and oat milk: I never measure them. Almond milk is also nice, if oat milk isn’t your thing!
This past term at uni, I’ve made a porridge every morning with turmeric and it has done wonders for my skin. As I have a more temperamental skin than some, this habit has really helped me. Even when I hadn’t eaten quite so well, my skin had not deteriorated badly. Also, fresh ginger is really good if you suffer from or are easily constipated. These spices can be adjusted to what your preferences and needs are.
Serves one person
Ingredients
- however many oats you please—somewhere between 1/4 and 1/2 cup
- oat milk—enough so that the oats swim!
- ghee 1/2 to 1 teaspoon
- cinnamon 1/2 teaspoon (or more)
- turmeric 1/2 teaspoon (or more, depending on what your gut seems to need)
- cardamom (one pod, or 1/4 teaspoon)
- nutmeg, cloves, etc. 1/4 teaspoon
- fresh ginger root, finely chopped or finely grated (around 1 cm or 2cm)
- seasonal fruit
- not everyday, but seeds like chia or flax
- nuts (walnuts, cashews, almonds, hazelnuts, etc)
Put the ghee in the pan over medium-high or high heat. Immediately, once it has melted, add the spices in the pan. Let them sit for a moment, but make sure they don’t burn. Add the oats and shake the pan to coat the oats with spices and ghee. Next, add the oat milk. Let it cook for 2-5 minutes.
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