Winter may be officially over in Melbourne this weekend, but it’s still kinda cold right now! And, still recovering from the world’s nastiest throat infection, I’m still craving comforting and warming breakfasts in the mornings, like this one you have have seen on my Instagram feed last week and have been eating almost every morning since!
I absolutely love a good bowl of oats, be it in porridge/oatmeal form, baked, granola or overnight – hearty and filling, healthy and delicious, and wonderfully versatile, can’t really go wrong! Here’s my new favouritr way to do them (and yes, still FODMAP friendly).
To make one serve:
– ½ cup rolled oats
– 1 tsp chia seeds
– 1 tbsp shredded coconut, plus more to top
– 1 cup milk (I use Zymil)
– 1 tsp vanilla extract
– ¼ cup blueberries (frozen are fine)
– 1 tbsp pure maple syrup
1. Combine the oats, chia seeds and coconut in a small bowl or tub, then pour over half a cup of the milk mixed with the vanilla (optionally here, you can mix that half cup of milk with protein powder – I like to use half a scoop of Nu Zest chocolate, best stuff ever!), then cover and rest in the fridge overnight.
2. In another small bowl or tub combine the blueberries and maple, and again cover and refrigerate overnight. Not essential (you can obviously just throw the berries and maple on top when you’re done cooking your porridge in the morning), but if do you remember the night before, the blueberries taste even better!
3. In the morning, put the soaked oats and the other half cup of milk in a small saucepan over low heat, and cook, stirring constantly, until it’s thickened up to a consistency you’re happy with. If you don’t have access to a stove/want a quick fuss-free breaky , microwave for about a minute and a half, take it out to stir and then give it another minute.