I am addicted to porridge
Eating porridge in the morning is quite the best you can do. It offers you the best nutrients for the whole day and keeps you satisfied for a long time. Especially psyllium husks are loaded with fiber and able to bind excess acids in your gut.
Having fresh fruits in your porridge, you also get important antioxidants and vitamins. Plus, you don’t have to add sugar to your porridge because of their own sweetness.
Buckwheat flakes (gluten-free) as well as chia and flax seeds have significant amounts of essential amino acids that have an important role in the growth and repair of tissues. Proteins are aligned with amino acids. Not only our skin and hair but also our muscles, organs, and red blood cell building and our hormone system depends on proteins.
Because many of you asked me for some recipes, I just thought about having my favorite breakfast first: porridge. Since my godmother made it for me once, when I had breakfast at her house think I am addicted to it! Thanks, Dana! <3
I eat it almost every day but I think I never had exactly the same twice. You can top your porridge with so many different things and make it each time insanely delicious. If you want to keep it simple, you can just use oatmeal, water and some fruits. But, let’s start with the recipe… I’m getting hungry… 🙂
- 50 g buckwheat flakes
- 2 tbsp flax seed ground
- 2 tbsp chia seeds
- 200 ml water
- 3 tbsp plant-based yogurt
- 1 tsp psyllium husks
- 1 tsp cinnamon
- 1 handful seasonal fruits I use berries
- 1 handful nuts I use walnuts
- some fresh mint
- Place the buckwheat flakes, flax and chia seeds in a cooking pot, add the water, and stir in together. Then, it should simmer with the lid of the pan on for 10 minutes. The flakes etc. should be covered with water. You can also heat the water in the water boiler, add it to the buckwheat flakes and simmer them.
- While the flakes are simmering, you can wash and cut your fruits and nuts.
- The buckwheat flakes, etc. are ready when they have soaked up all the water. Turn off your stove and mix all other ingredients together except the fruits which you can use as your topping.
I think I never had the same porridge twice because I barely use the same ingredients. Also, I don’t weigh my ingredients but use my breakfast bowl to add the buckwheat flakes, etc. and just put boiling water in it. The water should cover the flakes and I leave it for a few minutes while cutting my fruits. So, the flakes soak up the water and I have them al dente.
Probably, you had too much water? Don’t worry, after adding psyllium husks it should be fine. If you never used psyllium husks before, you should know that they soak up a lot of water. If your porridge is too firm, add some more water or plant-based milk such as almond milk.
Instead of using water, you can have almond/oat or soymilk as well. Or even a mixture of water with plant-based milk. Personally, I love cinnamon and could have it on everything. Instead of using cinnamon, you can try cocoa powder, cacao nibs or use vanilla beans while cooking.
Sometimes, I don’t have fresh fruits at home. But I always have frozen fruits! You can just put them to the oats while simmering them. That’s delicious as well!
There are no boundaries to your creativity! You can have your porridge just with oats, water and some fruits. But you can have it with cocoa, almonds, bananas, and shredded coconut, too. Instead of buckwheat, you can have oats, quinoa, amaranth, millet, etc. Sometimes, I have my porridge topped with raspberries, blackberries, pomegranate seeds, and mint leaves – depending on what I have at home.
Plus, nobody forces you to have your porridge just in the morning. You can have it the whole day! Put it in a preserving jar and take it to the office (without psyllium husks). If you have a water boiler, you can make your porridge easily with some oats and a banana for lunch.
Are you already addicted to porridge? What’s your favorite topping or ingredient? 🙂
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