One thing that has to be said for my boyfriend Fred is that he makes a cracking job of cooking Eggs. So on the more mellow mornings, when we aren’t shooting out the door at daybreak the breakfast, I let him take over in the kitchen and get eggy with it. On a weekday it is so often there is not the time, especially at the moment due to my 8am Cordon Bleu classes. So more often breakfast has been in the form of a Banana and a plastic wrapped, bar of sugar spun cereal. Today, on a day to get back into good routines, I hit back.
My forte is cereals and Granola Pots, anything I can dollop Yoghurt, scatter Nuts, Seeds, and Fruit over is right up my street . Hippy food so Fred claims. This morning, after a hungry midnight discussion pre-planning my breakfast, I decided that I wanted to make a toasted Honey Seedy Toasted Oats that was good enough to ditch Fred’s notion about porridge eating hippies and the Oliver-eque gruel people so often associate it with and mix it up a bit… Already an occasional eater of Toasted Oats it wasn’t my challenge to get him to like this recipe it was more about getting him to see something that is very simple (and often boring) in a new way. Not just Plain with Syrup.
So i made this recipe. Its essentially an amalgamation between nutty toasted Oat flakes, which get briefly toasted in a pan, and a warm and filling Honey Seedy Toasted Oats. I didn’t change his mind about the hippy food but it was gone in minutes. Simple, yes, and oh so tasty.
- 2-3 large handfuls of Rolled Porridge Oats
- a little knob of Butter
- 4 tbs Plain Greek Yoghurt
- 2 heaped tbs Honey
- Mixed Nuts and Seeds, toasted
- a pinch of Cinnamon
- a pinch of Salt
Add a frying pan to a medium heat and melt the butter. Add 2/3 the oats to the pan with a big pinch of salt and stir to coat. Continue cooking the oats in the pan for 5 minutes, stirring frequently so they are nicely golden and toasted.
Add the remaining oats to the pan with enough water to almost cover it. Cook it over the hob on a low heat for a 2-3 minutes, stirring it until it thickens to the right consistency.
Pour the porridge to two bowls and serve with the yoghurt, nuts, seeds, honey and cinnamon. Enjoy hot.