Archive: Porridge With Pumpkin Seeds (2020)​​

​I created a straightforward breakfast dish appropriate for the spring. It offers protein benefits from the pumpkin seeds, and provides a healthy vitamin and fibre boost from the raspberries. ​

This recipe's main inspiration was to create something nutritious that I could have in the morning, whilst incorporating a method that sustains my energy levels throughout the day. I don't typically like to feel very heavy after a meal.

The cooking process depends on your preferences and lifestyle choices. Some people make porridge oats on the stove, and others use a microwave. I often use both methods interchangeably, so it doesn't matter which technique you use. The tricky part is deciding which toppings to have with your breakfast before starting the day, since rolled oats are easy to make. You could substitute cinnamon for a pinch of nutmeg or ginger.

Generally, rolled oats are accessible and easy to prepare, so it is not difficult to make this recipe. However, I appreciated my process of making rolled oats and wanted to share this recipe with you.​ Many topping combinations will work, so it is best to remain open-minded and creative. My favourite toppings on rolled oats are linseeds, peanut butter, banana, and honey drizzle. 

Porridge w/ Pumpkin Seeds

Serves 1

Ingredients

1 cup of soy milk (250ml)

1/2 cup rolled oats (45g)

1/4 teaspoon of salt

1 tablespoon honey

1 medium banana

handful of raisins

1/2 cup raspberries

1 oz pumpkin seeds (28g)

sprinkle of cinnamon

- Gently start to warm the milk on a medium heat

- Stir in the rolled oats and salt, whilst the milk is slowly heating up. 

- Bring the soy milk to a boil for 5 mins, do not cook for too long

- Allow simmering for 2 mins

- Stir in the honey last, so the sugar does not lose it's flavour

- Arrange your toppings onto your porridge oats (banana, raisins, pumpkin seeds, raspberries)

 - At this stage, you could add a splash of soy milk if you lose too much moisture

Simple ^.^

This is the perfect breakfast when you are on the go, and with a slight contrast in flavour between the raspberry and banana, it is very satisfying.