Bee-Awesome Porridge for National Breakfast Week

I love breakfast. No, make that I LOVE BREAKFAST. It is without question my favourite meal. As you can tell from this blog I love other meals too. A lot. But breakfast is sine qua non to my daily happiness.

Although it is rarely elaborate, and often involving no equipment other than a knife and hot overhead grill – or bowl and spoon – any sustenance is gratefully received. If ever I have to skip breakfast (I can’t remember when that last happened) I get seriously grumpy. Dropped-pacifier, burst-football, home-team-lost kind of grumpy. Stay the heck away if that happens, is all I can say. Kindly.

Breakfast could be fruits and vegetables dropped in my blender for a quick morning-fuelling blast of nutrients (along with some protein, like in this recipe for a Simple Green Smoothie). It may be a baked savoury treat, enjoyed warm from the oven then eaten throughout the week. Or a simple greens and eggs concoction, usually involving sriracha or harissa. Weekends are (hopefully) a time for something slower, such as these crazy Waffles With Attitude, and possibly crazier North African Quinoa, Lentils and Poached Eggs. Or, if I am really lucky, the world’s softest omelette, filled with herbs, vegetables and love from my daughter, Rachel. Have a trawl through my Index for many more ideas, if you too are a breakfast-head.

But, when it comes to rib-sticking, warming breakfasts, not much can beat a bowl of porridge. Blame the never-ending cold, living in Scotland, needing the comfort of having my icicle feet tucked under me and a hot bowl on me – whatever. Just don’t let me run out of lovely whole grain, fibre-tastic Scottish oats.

If I can get away with it, at this time of year I will perhaps start the day with hot water and lemon, followed by some sort of juice or smoothie (like this recent berry, pomegranate and pear one), then move on to porridge, like this one, swirled with grated carrot, luscious almond butter and smoodged dates. I really box and cox between egg days and porridge days at this frigid time of year. And with filling and satisfying breakfasts like these lunch can be very light and late: no 11.30 a.m. growling tummy to send me to the biscuit barrel or nearby bakery.

Breakfast isn’t just for potentially “hangry” people like myself: everyone benefits from at least something in their stomach before they leave the house for the day. Or flick on the computer in your jammies. . ;-) To quote the NHS, “Eating breakfast has long term health benefits. It can reduce obesity, high blood pressure, heart disease and diabetes.” Here is a good WebMD link to more detailed reasons why a healthy breakfast – not a giant iced danish – is the best meal.

Long-term benefits are attractive – and I have seen the first two benefits in those I advise through my cancer health education work – but really, honestly, I just love breakfast!

Here is my latest way with porridge. I am sharing this with “Shake Up Your Wakeup” for National Breakfast Week, 25-31 January, 2015. Click on the link and share how you are celebrating this week!

Bee-Awesome Porridge

Servings: 1
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1/4 cup whole grain porridge oats {here’s a lovely Scottish company with great oats!}

1/4 cup quinoa

3/4 cup water

3/4 cup milk of choice {I used unsweetened almond milk}

1 persimmon, apple, pear or fat plum, washed and chopped or sliced

handful of raw or lightly toasted nuts and seeds {I used walnuts and sunflower seeds}

1 tsp bee pollen* {it is 40% protein, which is pretty amazing}

Honey or maple syprup, as needed

Place the grains and liquid in a saucepan and bring to a slow boil. turn down the heat and simmer very gently for 15 minutes, stirring occasionally. Serve the chopped fruit, nuts and a flourish of bee pollen.

Overnight Oats: Use double the liquid, bring to the boil, turn off the heat, then cover and leave to soak over night. Reheat on a low heat (or microwave, if you must) with a little more milk of choice, and top with nuts, seeds, bee pollen and fruit. Porridge done this way is much, much creamier.

Soft Food Diet: use 2 tsp of smooth nut butter in place of the chopped nuts and seeds and mix in very well; puree the fruit and swirl into the porridge. Overnight oats tip makes porridge of any kind much easier to swallow

*Regarding the bee pollen: I like the taste of just a little amount, but I don’t ascribe to thinking that it is “the bee’s knees.” It has a high proportion of protein, some B vitamins (yes, really) but it is really just a nice thing to add to porridge and on top of baking. Some people feel it may help asthma and allergies, but there is no clear evidence for this, and it is not something to try for this reason – at least without approval from your physician. I don’t use it for any particular health reasons, but as we don’t know everything about it, it may be helping me and I don’t realise it. :-)