recipe by Saskia Gregson-Williams
Porridge is the classic winter warmer and the perfect energising breakfast at this time of year. Oats are such a great way to start the day. This super-grain is not only incredibly delicious but has so many health benefits too. Bursting with dietary fibre, which not only does wonders for your digestive system but keeps you fuller for longer, oats also fall on the lower end of the GI spectrum, meaning they help keep your blood sugar levels balanced – preventing hunger pangs, and giving you longer lasting, steadier energy levels. Oats are also available as a gluten free option, which is a great way for celiacs to fuel with healthy carbohydrates.
I love my oats soaked overnight in brown rice milk with berries, cacao and maca, or blended into thick creamy smoothies – but let’s be honest, when it’s oh so brrrr outside, eating them hot is simply the best. For porridge, texture is key; I love mine milky and creamy with a crunchiness from the fruit and a nuttiness from ground seeds or spoonful of nut butter. In this recipe I’ve made a cashew and cinnamon cream to turn this breakfast into the most awesome, nourishing feast. It goes so amazingly well with the pomegranate, tangerine and coconut and adds that a little Christmas flavour to the bowl.
2 cups water
80g gluten-free/regular porridge oats
1/4 tsp vanilla extract
1/4 cup pomegranate seeds
1 medjool date, chopped (optional)
2 tablespoons coconut flakes
The cashew and cinnamon cream
1/2 cup cashews (soaked)
1/2 cup water
1-2 medjool dates
Start by adding the oats, water and vanilla extract to a pan. Bring to the boil and simmer, stir frequently. Meanwhile make the cashew and cinnamon cream, simply blend and once smooth pour into the pan – by this time the oats should have been cooking for about 5 minutes. Keep on cooking until the oats are desired consistency. Add the banana and tangerine to heat through. Pour into serving bowls, top with pomegranate, dates and coconut flakes.