The Everyday KitchenFood advice for a busy life
Two other breakfasts I've eaten recently, both variations on the basic porridge.
The first is normal porridge made from rolled oats, but I've added a variety of toppings - grated apple, walnuts, grated nutmeg and some golden syrup. These additions make the porridge more interesting, filling and delicious. They also provide half a serving of fruit, plus antioxidants, more fibre, minerals and healthy fats.
Then, earlier this week I had this barley porridge. I cooked some barley on the weekend, separated it into individual portions and placed these in the freezer. Overnight I defrosted one of the barley portions and then in the morning, reheated it with some light milk. To that I added cinnamon and cloves, half an apple grated, some walnuts, a dollop of sheep milk yoghurt and a spoon of marmalade.
Both versions were utterly delicious. They also filled me up, provided plenty of complex nutrition and were easy to make.
How do you eat your porridge?
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