Porridge gets a bad rep. Despite being one of our most traditional and much loved Irish breakfasts, many people perceive it as boring. I guess most breakfasts that don’t come with a side of pulled pork are considered boring these days. Porridge is one of my favourite things to eat (I couldn’t imagine a world without oats in it, seriously) and if I’m having an incredibly lazy day, I’ll sometimes even make a bowl for dinner.
Porridge is great because not only is it really nutritious, cheap and quick to make, it also is open to endless flavour varieties. You can add in pretty much any fruit, nut, seed, spice, milk or sweetener. While I usually have mine with some berries I decided to go a bit decadent today with a version that tastes like your favourite banana bread with lots of gooey banana and caramel flavours. Read on to see where you have been going wrong all these years…
Ingredients (serves 1)
1/2 cup oats
1 cup water
1/2 tsp Cinnamon (or a full tsp if you are a cinnamon monster like me)
Mix your oats, water and cinnamon in a pot- you can add a pinch of salt but I never find it makes a difference. If you can soak your oats overnight, all the better. It just makes the porridge more creamy. This is definitely advisable if you use jumbo oats.
Put the pot under a medium- high heat and stir vigourously. Non stop until it cooks. Many people walk away from the pot and let their oats boil in water which ends up in truly manky porridge- please don’t do that.
While the oats are cooking slice your banana into a frying pan on a medium heat with a tsp butter and a tsp brown sugar. Cook for a few minutes, flipping over halfway through until the bananas are golden.
When your oats are almost done (it should take between 5-8 minutes) and in a splash of milk and stir again until combined. Pour your porridge into your bowl.
Sprinkle your porridge with brown sugar (this is the traditional Irish way) and let the sugar melt into a nice caramel on top. Do this before you add anything else so it can melt, if you add the milk first it won’t melt. Then place your bananas on top, then add another splash of milk (or cream if you have it), a sprinkle of almonds and maybe even a drizzle of honey if you’re feeling decadent and in need of a sugar hit.
Enjoy in the knowledge that you have cooked and are eating porridge like a boss.
Every now and then you just need a little weekend indulgence. Porridge or poached eggs on toast sometimes just doesn’t cut the mustard and you need a little “yippee I made it to through the week” food.
In the spirit of all things OTT and way too decadent for breakfast, I decided to make this Chocolate and Coconut Stuffed French Toast. This is really simple to make and if you have someone over for brunch, they’ll think you’re a real whizz in the kitchen! You don’t even have to make the chocolate sauce, you can use Nutella… Simple!
Ingredients (Serves 1):
2 slices good quality white bread (I used cranberry white spelt)
Chocolate (I used dark but you could just use nutella instead of making the sauce if you have some handy)
Break 2 squares of chocolate and place in a heavy bottomed pan with 2 tbsp of coconut milk. Let it melt over a really low heat, taking it off the heat every now and then so it doesn’t curdle. Mix together until totally melted into a sauce.
Whisk together your egg, 2 tbsp coconut milk and some cinnamon in a bowl. When mixed through place on a big plate.
Slather both slices of bread with coconut yoghurt, then drizzle the chocolate sauce over the coconut yoghurt. Squish the two slices of bread together and place it on the eggy plate.
Let the stuffed sandwich sit on the plate for a minute absorbing all the egg and then turn on to the other side to do the same.
Place a little coconut oil onto a hot frying pan and when melted place the eggy bread on top. Cook for about two minutes on each side, make sure the pan isn’t too hot.
When cooked slice in half and serve while marvelling how beautifully the coconut and chocolate oozes out the sides.