Both sets of my grandparents, the Irish ones and the English pair championed porridge, each bearing their own unique way of cooking the hearty breakfast dish. The Murphy’s used salt to tasten it while the Webster’s preferred Lyle’s Goldren Syrup: coequally delicious. My grandparents had never even heard of the term ‘superfood’ or likes of chia, quinoa, and other exotic sounding ingredients, but simple oat servers they were. I’ve always ate it, I couldn’t really imagine life without porridge; what else exactly can give you that warming, comforting energy at daybreak? However, it wasn’t until my friend Sara and I braved the frosty London morn last week for a yoga date at 07.30am at one of London’s top yoga studios Triyoga, where all the sunrise yogis are bestowed with a piping hot bowl of complimentary porridge after class, that I truly appreciated its nourishing prowess.
I looked a little further into the facts and discovered that countless studies have proven that the humble grain that is packed with vitamins, minerals and fibre can help to lower blood pressure and reduce bad cholesterol. Its slow-releasing, wholegrain goodness not only promises to keep you fuller for longer (if I don’t eat porridge for brekkie you can guarantee that by 10.30am I am eating a muffin), also providing you with bundles of energy while keeping your sugar levels steady.
So all that is left to do is choose your oat of choice, mixer and toppers: rolled oats, jumbo oats, Scottish oats mixed with water, cows milk, goats milk, almond milk (etc) or yoghurt and after a few minutes in the pan top your dish with seeds, goji berries, fresh berries, honey and so forth and enjoy the happy tummy sensation of the old school superfood that is good old Porridge.
Breakfast really is such a special time of the day, a time you prepare your beautiful and healthy body for the day ahead - make it a good one.