Put the oats in a saucepan and cover with half water and half rice milk. Cook gently over low–medium heat, stirring more and more frequently as they begin to thicken. Oats absorb a huge amount of liquid, so they become thick and gloopy very quickly. Some people love it at this consistency, but if, like me, you prefer your porridge a little more runny, then just keep adding more rice milk and water until you reach the desired consistency. Only add a little at a time though, so you don’t overdo it. When it is ready, turn it right down to the lowest heat.
Now add whatever selection of ingredients you like the sound of. My personal favourite is banana, raisins, ground cinnamon, pumpkin seeds, goji berries and the tiniest drop of pure maple syrup. It is insanely good and brightens up even the gloomiest of Monday mornings. I also love adding frozen blueberries, which defrost in the hot porridge leaving lovely cool pockets of sweetness. You can go wild with all the possibilities and the positive effect that the warm porridge will have on your outlook for the day, waistline and (ahem) ‘regularity’ are all added bonuses!
Yield: 2 Servings
130 g jumbo rolled oats
rice milk (or soy or nut milk)
fresh fruit, eg. bananas, berries (fresh or frozen), apples, pears, persimmons, cherries
dried fruit, eg. raisins, unsulphured apricots, dates, mango etc.
spices, eg. ground ginger, cinnamon, nutmeg
sweeteners, eg. pure maple syrup, rice syrup, date syrup, coconut palm sugar (remember that if you have used a fair amount of fresh and dried fruit, the porridge will be naturally sweet and may not need anything else)
nuts and seeds, eg. almonds, cashews, pecans, macadamia nuts sunflower seeds, hemp seeds, pumpkin seeds, flaxseeds etc.
superfoods, eg. goji berries, maca powder, lucuma powder