JUMP TO RECIPE -
Porridge and weight loss, a tricky one. Porridge is an excellent thing to have for breakfast but I’m suspicious whether it aids weight loss as it is often alleged. It’s a slow burner so the sugar release is gradual hence no sugar rush or slump. It is basically supposed to keep you going until lunch so you’re not hungry for snacking.
There’s the rub: since when not being hungry has stopped anyone (but the most disciplined, who don’t need to lose weight anyway) from snacking? You arrive ready for work but invariably have to go past a canteen/café/Pret/Starbucks – unless you work for a high security facility in the middle of the desert, i.e. Langley. The perspective of getting mid-morning cravings and having nothing at hand to satisfy them seems life-threatening. And you’re very good at self-persuasion: I might not eat it today but keep it for another occasion. Yeah right. As if that ever happened.
I don’t know about you, but my brain-stomach-purse network operates precisely like above so the goodness of porridge is completely lost on me, weightwise. Still, no reason not to have it – just don’t expect to help you get Instabody within days.
- 45g (½ cup) jumbo rolled oats
- 160ml (2/3 cup) coconut milk, a small tin
- a pinch of salt
- 1 tbsp. raw coconut flakes
- fresh berries, to serve
Place the oats in a small pan with the coconut milk – make sure you stir the content of the tin well.
Add a pinch of salt, bring to the boil and cook over medium heat for about 3 minutes until the milk is absorbed and the porridge has desired consistency - I prefer it quite thick so I cook it until it’s almost catching at the bottom.
In the meantime toast the raw coconut flakes until golden in a small dry pan – this will only take a minute.
Scrape the porridge into a bowl, top with the flakes and serve with fresh berries, banana slices or just a drizzle of honey.