I worship my mornings. My morning routine is an essential part of my day. I enjoy waking up early and savoring the peaceful moments before the day gets hectic. Whether I had morning classes, when I was still in university, or the entire morning free, when my work only started in the afternoon, I would always try to dedicate an hour and a half to my morning routine. That included putting on the french news radio, my ritual oil pulling, brewing some fresh coffee and making my all-time favorite breakfast: porridge! When I say “all-time favorite”, I may be exaggerating a little. Just a tad bit. I actually only discovered the wonders of porridge when I moved to Canada, in my first year of university. Back then it was an easy solution because there was a microwave in the common room, and instant oats was a better alternative to what the cafeteria had to offer. Before then, I had never actually had oatmeal or porridge because this type of meal was never found in my home growing up. By the way, I had to google to understand the difference between the two… Turns out oatmeal consists of solely oats and porridge is a combination of various grains. Since I tend to avoid gluten and use a mix of quinoa and oat, I consider this recipe to be porridge and not oatmeal. Regardless of these minor details, I’ve added to and perfected this easy recipe to make it an integral part of my life. Yup. That’s how good it tastes!
This simple recipe also saved me during those (extremely) cold Montréal winter mornings. It’s warm, creamy, sweet and flavorful – basically it tastes like desert! Whether you need to fuel up before a long day of work ahead of you or you need to re-energize yourself post-workout, this is your go-to breakfast solution. I use instant porridge because, let’s face it, on weekday mornings we don’t always have a lot of time or energy to dedicate to preparing breakfast. So instead of rushing through this meal and settling for (not-so-healthy) quick fix breakfast, opt for a nutrition-packed meal that will leave you satisfied until lunch time. If you’re wondering which brand I use, it really depends. I tend to find gluten-free instant mixes of either quinoa, pure oats, brown rice, buckwheat…in health food stores wherever I am. I always go for the packages that are 100% grains, with no sugar or sweetener added – I prefer being the one to add the sweetness, natural and exactly to my liking.
Healthy eating in the morning doesn’t have to be complicated or time-consuming, trust me. Just try it! :)
Strawberry Porridge – serves: 1 | prep time: 5-10 min | cooking time: 5 min
- 1 packet GF instant hot oatmeal or other mix
- ½ ripe banana
- ¾ cup boiling water
- 1 tbsp chia seeds
- 1 tbsp almond butter
- 5 or 6 fresh strawberries
- a handful of pecans
- 2 tbsp unsweetened coconut flakes or shredded coconuts
- 1 tsp cinnamon
- a pinch of ginger
Start by boiling the water. (Although the packages say to use ½ cup of water per packet, I like to use a little extra because I prefer my porridge to be more on the liquid side – I find it easier to digest.)
While the water is boiling, cut the ½ banana into thin slices and place them at the bottom of a bowl. Then pour in your GF oatmeal/porridge packet, as well as the chia seeds. Once the water is boiled, pour in about ½ a cup and start mashing and mixing with a fork. Once all the water is absorbed, add the cinnamon, ginger and almond butter. Then pour the rest of the water and mix everything together until you reach a creamy consistency.
Slice the strawberries lengthwise and layer them over your porridge mix. Sprinkle the coconut flakes and pecans on top of the strawberries.
Now enjoy your healthy and heartwarming breakfast!