Ok I know no one needs a recipe to make porridge but I get so many people asking me about what I eat for breakfast and also so many people lacking inspiration for a healthy but filling breakfast. So to solve both those problems, here is my porridge post for you all 🙂

Porridge has truly become the new fashionable breakfast, I mean there’s even an entire cafe in London now that just serves porridge (The Porridge Cafe if anyone is interested). This, in my opinion is great news – it’s full of goodness, fills you up and most importantly is a healthy trend that is actually CHEAP! Whilst I have probably been eating porridge most of my life anyway, as a child we only ever had it plain with a sprinkling of brown sugar on the top. These days it’s it’s so much more than just brown sugar so I thought i’d let you in to some of my favourite combinations and variations. For the triathletes of you, this is the PERFECT way to fuel up for the day ahead so read on my friends!

The basic ingredients:

• 25g oats
• 180ml semi skimmed milk
• 1 egg

Put the oats and milk into a small pan and heat and stir until it starts to thicken. Crack the egg in and whip up until you can’t see any bits off egg anymore and it’s thickened to your desired consistency.

So many people have commented to say the egg part is weird but seriously try it – not only does it make the porridge rich and creamy it’s the perfect protein addition to what would be a very low protein breakfast otherwise. This a) fills you up for longer and b) kick starts your metabolism early in the day. WIN WIN.

Toppings and Variations:

• Chopped pear, cinnamon, raisins and honey
• Chopped banana, almond butter and honey
• Blueberries, almonds and maple syrup
• Mixed berries, almond butter and honey
• Grated apple, kiwi, granola and raisins (my ‘Bircher Porridge’)

To be honest I will create any combination using any of the above ingredients but basically I will always add at least one piece of fruit, some kind of nut and either honey or maple syrup to sweeten. Cinnamon also features rather often – sometimes even with a sprinkling of ginger – wild eh?

So there we go, a blog post about porridge – it’s just so bloody brilliant it would have been rude not to.

Hannah x x x