Rejoice: Porridge is cool again

Not long ago, the mention of porridge often conjured up thoughts of pale, flavourless grains that were crying out for lashings of jam or honey. They almost had a stigma for being plain and uninteresting. Now, I don’t know whether it’s down to the power of social media, Instagram in particular (search #oats, and you will be inspired), but this delicious breakfast has become very cool again. And I know why.

I make porridge on a daily basis, simply because it is the easiest, cheapest and most filling thing to make that has no limitations when it comes to variations. Whether you go sweet or savoury, rich and creamy or light and vegan like this one, the chance to shake things up is endless. You don’t really need a recipe for this, but Jamie does some great variations so head over there for some inspiration. I added the fruit that I had, in this case beautiful ruby-red cherries, and I always use almond milk-I love the nutty flavour with banana. Long-lasting energy, easy on the stomach and perfectly warming….

My perfect porridge:

1 really ripe banana

50g oats

200ml unsweetened almond milk

Mash the banana, mix with the oats and simmer on the stove top on a low heat until the banana has released all its sugars, making a naturally creamy, sweet porridge. Top with anything and everything!

Happy breakfasting x