A lot of people have been asking how I make my porridge and it’s so simple it almost doesn’t warrant a recipe! But here it is for those who want to know. The photos show many of the endless topping combinations I’ve enjoyed recently, though I’m sure you’ve all got plenty of ideas yourself.

I try and include protein, fruit and good fats in my toppings to complement the slowly released carbs of the oats. The only ingredients I tend to put into the porridge itself, are a handful of raisins so they rehydrate and become juicy and sometimes a generous sprinkle of cinnamon.

Making it look pretty definitely makes it taste better, your appetite starts with your eyes.

INGREDIENTS (Serves one)

1/2 mug porridge or rolled oats

1 mug cold water

1/2 mug almond milk

Dried Raisins, optional

Cinnamon, optional

METHOD

Add the oats, water and almond milk to a saucepan, turn the heat on to medium and heat through until the liquid is bubbling. If you’re adding raisins, cinnamon or anything else into the porridge, add it at this stage.

Remember that any fresh fruit added during cooking will break down significantly. Chopped apple tends to retain it’s bite but most other fruits will melt into the porridge so use that effect to your advantage if that’s what you fancy.

Start stirring and turn the heat down to low, carry on stirring, mindfully, for 5 to 10 minutes until the liquid gets absorbed, the porridge thickens and the oats break down.

Serve straightaway on it’s own, with an extra splash of plant milk to cool it down or with other toppings of your choice. If you’re blonde, keep an eye out for bears.