Porridge Breakfast

I've settled on a new breakfast. For a while I was sort of lost on the breakfast front, after musli got boring and I didn't want to go back to the very expensive smoothies. I started buying regular cereal, but that was insufficiently nutritious on the fat and protein front, and pretty boring besides. I'm not sure what else I did. Probably had eggs a little more often than I should have, occasional toast and peanut butter, although I don't really like those things. Anyway, inspired by my dad and sister, I've come up with an awesome new breakfast: Porridge with Treats and Goodness!

Porridge with Treats and Goodness is my delicious answer to the nastiness that is oatmeal. God, I've always hated oatmeal. Cooked with milk it's gluey and just way too milky, cooked with water it tastes like grass. There's just nothing good about oatmeal. You have to be careful when making this porridge that it doesn't end up tasting like oatmeal. Here's how you make Porridge with Treats and Goodness.

Start with a multigrain hot cereal. The grains should be rolled, not cut, but not quick-cooking either. This is important because cut grains give a gluey texture and quick-cooking oats just turn to mush. I generally buy either Country Choice Multigrain Hot Cereal or Bob's Red Mill 5 Grain Rolled Cereal. These cereals both have fairly thick-rolled grains, which will provide the proper texture.

The next vital thing is to undercook the porridge. If you use the amount of water and cooking time recommended on the box, you will end up with mush. You don't want mush. Or, at least, *I* don't want mush. So.

Pour a generous half cup of of dry cereal into a bowl and add just under a third of a cup of water. The water should just be visible peaking up around the edges of the cereal, but certainly not be covering it. This way you ensure that the individual grains will still be discrete objects after cooking, and the whole dish with have a nice, chewy, non-gooey texture. Now it's time for the Treats and Goodness.

Before cooking, add

  1. about a third of a cup of frozen blueberries.

    If you don't have frozen fruit you can skip this step, but then you might should add a little more water. Cover the bowl with a saucer and microwave for two minutes. Once the porridge is cooked,
  2. add a handful of walnuts
  3. and one sliced banana

Feel free to replace or supplement the above with other fruits, nuts, seeds, etc. as you desire, but keep in mind that acidic fruit like strawberries1 will curdle the milk you're adding later. Not necessarily the end of the world, but you should be aware.

Over the above, drizzle
  1. a couple teaspoons, maybe a tablespoon, of extra virgin olive oil and
  2. an equal amount of maple syrup.

    Cover the whole kit & caboodle with
  3. a small amount of milk (maybe a third of a cup)
and mix with your spoon. It will be delicious.

1. Not actually berries. Strawberries are technically swollen receptacles.

1 comment:

Q. Pheevr said...

Mmm, swollen receptacles!

I'm curious, though--why the olive oil?