When I eat a hearty breakfast I really do feel the difference it makes throughout the day, and there is nothing better on a cold, grey morning than a hot bowl of porridge.
Porridge has a long running history in my family. My grandma would make porridge for my mum on super cold Canadian mornings, and my mum did the same for me growing up. Maybe this historical bond is the reason porridge has always been a firm favourite of mine at breakfast.
- 160g rolled oats (I used a medium oatmeal, however if you prefer your porridge with a bit more bite, substitute half medium oatmeal for pinhead)
- 900ml water
- 140g sultanas
- 1 large pear, cut into small pieces
- 4 tablespoons natural, loose yoghurt
- 2 tablespoons orange blossom honey, or whichever honey you prefer
- 4 teaspoons desiccated coconut
- Pinch of salt
Bring the water to boil in a saucepan and add the rolled oats and a pinch of salt. Reduce to a simmer and cook for around 6 minutes, or until the oats are tender.
Once the oats are done, remove from the heat and stir in the honey, 3/4 of the sultanas and the yoghurt. Divide between four bowls and top each one with the leftover sultanas, chopped pear, a sprinkling of desiccated coconut and a drizzle of extra honey.