Recipe: Ultimate porridge
Porridge may seem like a basic recipe, but having patience is key to making it go from an average bowl of oats to a hug in a bowl.
100g rolled oats
750ml boiling water
pinch of salt
splash of non-dairy milk (my favourite is oat or coconut)
1/2 tsp ground cinnamon maple syrup or brown sugar, for the topping
fruits, nuts, nut butters, seeds or treats you like, to serve
Add the oats and boiling water to a high-edged saucepan over a medium heat. Bring to an almost boil, then reduce the heat to a simmer, add the salt and keep stirring. Be sure not to overheat or overcook the porridge. The key is not to rush it, but instead keep stirring as it simmers away, taking the time to let it cook to the perfect creamy consistency. I find after 10–15 minutes, it is perfect.
Just before the porridge is your ideal consistency, stir through a splash of non-dairy milk and the cinnamon, then remove the pan from the heat. You can now stir in the chia seeds, if using.
Pour into a bowl, then drizzle with maple syrup or a sprinkling of brown sugar. Allow the sugars to melt into the porridge and finish with whatever fruits, nuts, nut butters, seeds or treats you like.
Ideas for toppings.
Create a berry compote by heating a mug of frozen berries in a large saucepan with a splash of water and 1 tsp of brown sugar, simmering over a medium heat for 10–15 minutes until caramelised.
Add orange slices, vegan dark chocolate chunks and pistachios.
Add sliced mango, kiwi and coconut sugar.
|Edited extract from Make it Vegan by Madeleine Olivia, published by Hardie Grant. RRP $45. Photography: Ali Green and Clare Winfield.