Having porridge most mornings of my life, sometimes it's nice to mix it up a little and change the flavours and textures. Here are a few autumn/winter flavours that we've been enjoying over here!
Pumpkin Pie Oats:
1 c oats
1/2 - 3/4 c pumpkin (I roast mine then mash it up as the tins are unavailable here)
2c milk
1/4 tsp ground ginger
1 tsp cinnamon
1 tsp orange peel
1 tbsp chia seeds
3 cloves
A generous grating of nutmeg
Apple Cocoa Oatmeal
1 c oats
3/4 c apple sauce
1 1/2 c milk
1 tbsp cacao nibs
1 tsp cinnamon
(We trialled this one with the quantities of milk and apple sauce roughly reversed, but the oats came out too stodgy and not creamy enough. With proportions this way around, they are creamy and taste almost like apple pie oats).
Candied Sweet Potato Porridge
1 c oats
3/4 c sweet potato, roasted and mashed
1/2 tsp cardamom
1/4 tsp tumeric
1/4 tsp fenugreek powder
1 tbsp ground almonds
1 -2 tsp brown sugar
Apple Cranberry Oats
1 c oats
2 c apple juice
1/4 c dried cranberries
1 tsp cinnamon sugar
For any of these, they can either be assembled the night before and left to soak overnight, or tossed in a saucepan in the morning. Either way, place all ingredients in a saucepan and bring slowly to a simmer. Cook until they have reached the desired consistency (I like mine creamy, but others prefer their past a bit thicker). Add raisins or sugar to taste.
Alternatively, place all ingredients in a baking dish and leave to soak overnight. Bake at 180°C for about 25-30 minutes until thickened and golden. If you bake it, a little almond sprinkled over the top is beauteous.
We use either whole oats or finer cut ones. My favourites are the coarser ones, but they never cook as smooth and creamy as the finer ones. Either will work for these.