Wed, 1 February, 2017
⯆ JUMP TO RECIPE
I am not, not, NOT going to join the breakfast argument. I am SO not going to take part in the discussion on whether breakfast is the essential meal or the vituperous dietary habit responsible for the first world obesity, diabetes and some elections’ results.
It has now taken place of the fat debate, the carbs debate and the clean eating debate - except the last one is hardly debatable. ‘Breakfast is a Dangerous Meal’ by Professor Terence Kealey, an Oxford-educated biochemist, shatters the champions’ and kings’ meal concept to smithereens. It is apparently not so beneficial - and positively harmful if you stick to the clutch-your-latte and grab-your-cereal-pot city lifestyle. Insulin levels, blood-sugar management, weight gain - oh, just read the damn book.
But I’m not going to take a stand. I was raised on the ‘you’ll drop dead if you leave home on an empty stomach’ principle so promptly rebelled as soon as I left home. Didn’t have much in a way of breakfast for good 15 years or so unless there was a piece of cake knocking about the house (there usually wasn’t). Then I relented and turned to muesli or granola (sugar, sugar) followed by indulgent porridge and finally followed by carb-free eggfest which seems to work well for me. But with the entire hullabaloo I might go back to breaking the fast at midday again and see what it does to my body and mind. So you see, I’m quite a brekkie weathervane.
This is definitely for the brekkie-believers, but it’s porridge sans sugar so will alleviate some guilt. You know, it’s actually very tasty - and can be varied, with spinach, with mushrooms - or bacon of course.
And I’ll be having it for lunch.
- For the topping:
- 1 tbsp. flaked almonds
- 1 tbsp. pumpkin seeds
- 1 tbsp. sunflower seeds
- 1 tbsp. jumbo oats
- 1 tsp sesame seeds
- a pinch of salt
- 1 tsp. coconut oil
- For the porridge:
- 60g jumbo oats
- a small knob of butter
- sliced radishes, red or green peppers, spring onions (optional)
1. To make the topping, mix all the seeds and oats in a bowl, season with salt and stir in coconut oil. Toast for 10 minutes in a dry skillet on low heat, until golden and fragrant.
2. For the porridge, bring 150ml water to the boil with a pinch of salt. Add the oats with the butter, turn the heat down and simmer for 5 - 7 minutes. This will make thick porridge with a bite, which is how I like it; if you prefer it more runny, increase the amount of water and cook accordingly longer.
3. Spoon the porridge on a plate or bowl, sprinkle with the topping and add the radish and salads if using.