Breakfast is the most important meal of the day. Sorry to sound like your mum or your Home Ec teacher but it’s true. And it’s also my favourite. With what other meal can you have something that is really sweet and yummy but also somewhat healthy and wholesome? If you have a hearty-enough brunch, you won’t eat for the rest of the day. Fact.
The Mammy was very strict about breakfast when we were kids. You always, always, always ate your breakfast. Her trick of forcefeeding me was genius: if I didn’t eat my breakfast, I wasn’t allowed go to school. Now, handily, I loved school so the thought of not going was just plain horrifying so I’d choke back some cereal or porridge. These days, I can’t really go anywhere without it. And it always makes me sad when people think they can lose weight by skipping breakfast, when in fact, people who eat breakfast regularly tend to be slimmer. But let’s talk about the yum yums, not the science.
The winter winds, they are a-blowin’ outside; heavy rain is lashing against the windows. Uhm yeah, I’m not going out in that. So what better time to have a warm, steaming bowl of porridge with some tart, stewed fruit. I used frozen berries. This serves one Happy Food Baby.
Porridge with Stewed Berries½ cup porridge oats 1 cup milk (you can go half milk, half water if you want, or play with ratios. Milk makes porridge creamy and not gluey) Handful each of blueberries, strawberries and raspberries Squeeze or two of lemon juice Splash of water 2 tblsp sugar (use more or less, depending on your preference)
1. Make the porridge. In a saucepan, heat the milk over a low-medium heat. Throw in your oats and stir. Keep stirring every few minutes until the mixture has thickened. It will thicken more in the bowl as it cools. Alternatively, you could use the microwave but I think it nukes the oats and gives them a nasty texture.
2. Meanwhile, throw all the fruit accoutrements into a small pan and heat, stirring regularly. Allow the liquid to come to a simmer. Taste to see if it needs more sugar. Let the fruit juices thicken into a lovely sauce, about 7 mins or so.