Porridge from Scratch

Porridge is one of those things that I really look forward to when the weather starts getting colder. It's a perfect winter warmer! But when was the last time you actually cooked porridge yourself (I mean from scratch on the stove, not microwaving a sachet of quick cook oats)? There's something about the homemade version which is just so much better than the packet oats. And it really doesn't take as long as you might think- I can have this brekky ready to go in under 10 minutes!

I've written the recipe for one but just double or triple the ingredient quantities if you're cooking for others too. Fibre-rich, low GI, sweet and simple, the combination of raspberries, honey and LSA puts a tangy twist on this old-fashioned favourite.

Porridge

1/2 C rolled oats

1/2 C reduced fat or skim milk

1/2 C water

1 Tbsp LSA (ground linseeds, sunflower seeds and almonds)

1/2 tsp cinnamon

To serve:

1/2 C fresh or frozen raspberries (thawed if frozen)

1/2 tsp honey

1. Combine oats in a small saucepan with water and milk.

2. Bring to the boil then reduce heat to low, add LSA and cinnamon and simmer, stirring constantly until thick.

3. Place porridge in a bowl and top with raspberries and honey. Serve.

This recipe is perfect for a lazy Sunday morning so why not try it tomorrow! If you love porridge but can't spare the cooking time, don't worry. You can still get the health benefits of porridge from a lot of quick cook sachets- try Goodness Superfoods Quick Barley & Oats 1st, Be Natural 3 Grain Porridge or Uncle Toby's Quick Oats plain.