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  • Tracey Raye

Bliss Porridge


With our increasing knowledge on the nutritional benefits of oats, as well as a serious jump in the rates of heart disease and high cholesterol – porridge has become a breakfast staple for many of us.

While some find a combination they enjoy and stick to, I personally like to shake things up. That was at least until I created this beauty and have had it on a six week run ever since!

I called this ‘bliss’ porridge for no other reason than that has been my overriding feeling every time I sit down to a bowl with this delicious combination. While my favourite way to prepare porridge as of late is in a ‘Bircher Muesli’ kind of style – soaking my oats in milk the night before and then adding my toppings, you can just as easily prepare this as a traditional porridge – in which case I recommend adding the dried dates and figs during the cooking process so they become soft and sweet.

Ingredients (serves 2):

-2/3 cup rolled oats

-2/3 cup water

-2/3 cup milk of choice

-1 tbsp cinnamon

-1 tbsp chia seeds

-Dried dates

-Dried figs

-Cashew nuts, toasted

-Pumpkin seeds, toasted

-Raw cacao nibs

Method:

-Simply place the oats, water and milk into a saucepan and cook on a medium heat for 10 minutes, stirring to avoid sticking.

-Add your chopped dates, figs, cinnamon and chia seeds, stirring for another 3-4 minutes. You can add your dried fruit at the beginning if you like them really mushy, or if you prefer, you can just sprinkle them on top once you serve.

-Serve topped with the pumpkin seeds, cacao nibs and cashew nuts. You can also add more cinnamon, dates, figs or chia if you desire!


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©2017 TRACEY RAYE, LONDON