Oh my Canberra, you sure have gotten cold in the mornings. I am glad that I only need to be this cold in the mornings for another 10 days…10 more days in our first home, the home that we came home to on our wedding night, the home that we have brought two babies home to, the home that has been the scene of so much love and laughter. But I can’t handle the cold.
When it is this cold, there is only one solution for breakfast and that is porridge. I really enjoy porridge – and so do my boys. I grew up eating it {and so will my boys}. My husband on the other hand looks at me and asks ‘where is the bacon and eggs?’
I whipped up a simple almond milk porridge the other morning and topped it with some of the excellent finds that I had gathered from the Capital Region Farmers Market. I will be so sad to leave these markets behind. I almost freaked out last week, as I couldn’t find the La Barre stall to pick up their olive oil and I didn’t want to leave Canberra without a full 4 litres.
But I digress – I had stewed some of the lovely apples and pears from the market in vanilla and water and thought that they would work really well on top of the porridge with a little creme fraiche from Pepe Saya and some dulche de leche that I had picked up ages ago from the local IGA and then I finished off my bowl with some sesame seeds and pumpkin seeds for crunch.
PORRIDGE WITH ALMOND MILK AND VANILLA BEAN
1 cup of oats
2 cups of almond milk
1 tsp of vanilla bean paste
Bring the almond milk and vanilla bean paste to the boil. Add the oats, stirring continually, and reduce the heat to a simmer. Continue stirring and allow the oats to cook for 5 minutes or until tender. Remove from the saucepan and top with your favourite toppings.
Or eat it as it is – my 18 month old – prefers it plain and I think that the almond milk gives it enough sweetness that you don’t need to add sugar to it {look at us trying to be super healthy}.
What is your go to breakfast when it is cold? To you enjoy eating porridge for breakfast? What is your favourite thing to top your porridge with? Are you a brown sugar traditionalist? If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
