Lord, I am soo NOT a morning person and the mere thought of having to leave my comfy bed at the crack of dawn to go to work is sometimes simply impossible. But of course I drag myself out of bed, into the shower and day dream of a fantastic breakfast. Alas I don’t have/take the time everyday to eat in the morning but defo on weekends enjoy a leisurely brunch.
I tried something new this time : porridge – not that porridge is new, I meant new for me. I tried some of that instant oats stuff and it was way to sweet for me and quite plain. So here is my perfect melody of grains and 5 different toppings to keep it interesting every workday of the week.
I usually don’t sweeten my porridge but if needed than I use a little agave syrup or honey.
I choose to mix: spelt, quinoa, millet and polenta but actually any combo is possible. Also oats, wholegrain oats, buckwheat and amaranth can be used.
You can step away from traditional cow milk and try soy, almond, rice or coconut milk.
And toppings, well, anything is possible, I made:
Toasted coconut with grilled peaches
Rosewater, cardamon and pistachios
Roasted banana, agave syrup, cinnamon and almonds
Chia seeds and lemon zest
Basic Porridge Recipe
Yield 4 bowls
- 30 gr spelt
- 30 gr white quinoa
- 30 gr millet
- 20 g polenta
- 300 ml milk (soy, almond, rice, coconut or cow)
- Add to a saucepan the spelt, quinoa, millet and polenta.
- Add the milk and bring to simmer.
- Simmer for 20 to 30 minutes. Spoon into a bowl and add toppings.
recipe on wwww.leeskandhighheels.com by Sandra Slawinski