Porridge, or oatmeal, is hands down my favourite breakfast. Even in summer I find myself making it, granted the Great British ‘summer’ tends to last about a week.
It is all about what you add to the oats and what you put on top that make it. I change mine up often to whatever I have in the fridge/ fancy that morning.
I like to add some protein into the oats to make them more filling, either in powder form, by adding a couple of egg whites or, as I’ll show you here, by cracking an egg in. I know this sounds weird but it bulks up the oats and makes them really creamy, just remember to stir continuously to avoid little bits of cooked egg in your porridge. As well as this I always add some good old healthy fats for the same reasons, like a spoonful of nut butter or coconut oil.
This is a recipe to make the most out of while fresh figs are in season, which is only really a few more weeks or so. When you can’t find them in the supermarkets anymore, try banana or plums instead.
Rolled oats are the quickest and result in the creamiest consistency but you can try with pinhead/ coarse oats of you have longer. This morning I tried making this with sprouted oats and it worked really nicely, though if you decide to use these, start with 200ml liquid (you can add more later) and you will need to cook them for a longer.
You can also cook these in the microwave, as I do most mornings. Cook your oats according to pack instructions but take them out about a minute earlier than usual. Stir in the whisked egg and use a fork to whisk it all together really well with the oats. Put this back in the microwave for another minute, take it out and whisk again, adding a splash of milk if you like a thinner consistency. Put it back in the microwave for another minute or so until the egg is cooked. and whisk again before serving.
Creamy vanilla porridge with figs, salted tahini and maple syrup
For the porridge:
50g rolled oats
250- 300 ml milk of choice or half milk, half water
Pinch of salt
1 tsp. vanilla extract
½ – 1 tsp. cinnamon
For the toppings:
2 fresh, ripe figs
Pinch of salt
Cacao nibs or seeds
Cold milk of choice (I like almond and oat)
Whisk the egg in a bowl.
Put the oats, 250 ml milk/ water and egg into a saucepan with a pinch of salt and heat on a medium heat, stirring continuously.
Add the vanilla and cinnamon and keep stirring until the oats have absorbed all the liquid, about 4-5 minutes. If you like your porridge a little thinner, add another 50ml milk now and keep it on the heat until it’s been absorbed.
Put into a bowl and top with sliced figs, a big spoonful of tahini, a pinch of salt and lots of maple syrup. Cacao nibs/ seeds add a nice crunch and I like to pour some cold milk on top too.