Porridge has been my go to breakfast this winter. There’s nothing better than a warming bowl of goodness on a cold morning.
I’ve always used rolled oats in my porridge but lately I’ve switched to steel-cut oats. Not that there’s anything wrong with rolled oats but I just thought I’d try something different. Steel-cut oats are whole oat groats which have been chopped into pieces. They’re also the least processed type of oats. The texture is different, a bit more chewy than regular oats and they taste a bit nuttier too. They also take a lot longer to cook (around 20 minutes) although I’ve heard they cook quicker if you soak them beforehand – I haven’t tried that though.
Usually I cook my oats in almond or coconut milk and add banana and berries most mornings but I thought I’d try a different flavour combo this time. I cooked my oats in coconut milk with a cinnamon quill and a few cardamon pods for around 20 minutes and the flavour was amazing. Then I topped it with a dash of maple syrup, some chopped nuts and a fresh fig.