Easy Weekday Breakfast Porridge Bowl
Hiya guys! Hope you’re having a fab start to the week. I thought I’d spend mine sharing with you the breakfast I’ve been eating ever since the weather cooled. An easy and delicious breakfast porridge bowl that takes less than 10 minutes to throw together.
This breakfast recipe is creamy and dreamy! It’s a simple blend of oats and chia, cooked in oat milk (or almond milk), and topped with banana, frozen raspberries, coconut flakes and carob chips.
I love this recipe because it truly is so warm, wholesome and comforting. Waking up to a bowl of this breaky is the gentle ease into the work day that we all need. It makes you feel comforted and cared for, before you head into your busy day. Plus, it gives you the sustenance you need to tackle your day head on. A bowl of porridge really does keep you full and satiated like nothing else. I like to pack mine with even more punch by adding a teaspoon of chia seeds. Not only does it add more protein and fibre, but it helps to bind the porridge quicker together so you can be noshing in less than 10 minutes.
As for toppings – frozen berries are becoming a staple in my home as the weather cools. I love buying bags of frozen raspberries, blueberries and mixed berries in the colder months because it’s so expensive to buy them fresh during off-season. And frankly, the taste of winter berries just doesn’t compare to seasonal summer ones. Save your dollar and opt-in for frozen berries instead. They are picked while in season and frozen immediately so they retain all their nutrition and taste. Frozen raspberries are delicious in this bowl. One quarter cup will melt instantly (also helpful in cooling it down a bit for quick eating) and adds a beautiful jaminess to the comforting bowl. Trust me you’ll love it!
Also, if you have it handy, i’d recommend adding some coconut shavings and carob chips for a bit of crunch. A few sprinkles goes a long way in adding a little more flavour and texture to each spoonful. I absolutely can’t live without at least one of these two toppings.
This bowl of porridge is a breakfast of champions! It’s warm, comforting, wholesome and satiating. Best of all, it takes less than 10 minutes to whip together, so you can count on it Monday-Friday. And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
| Prep Time | 2 minutes |
| Cook Time | 5-10 minutes |
| Servings |
1 person
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- 1/3 cup gluten-free rolled oats
- 1 tsp chia seeds
- 2/3 cups oat milk (or other plant-based milk)
- 1/2 banana, mashed
- 1 tsp maple syrup (optional)
- 1/4 cup frozen berries
- 1/2 banana, chopped (optional)
- 1 tbsp coconut shavings to sprinkle
- 1 tsp carob chips, to sprinkle
Ingredients
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|
- In a saucepan add oats, chia and oat milk. Whisk to combine. Bring to boil, then reduce heat to simmer. Add mashed banana and mix to combine. Cook oats for 5-10 minutes, or until desired porridge consistency. Optional to add more oat milk if desired.
- Pour porridge into bowl and top with frozen raspberries. Add more chopped banana, if desired. Sprinkle porridge with coconut shavings and carob chips.
VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – SOY-FREE – RAW
