You often hear people say that breakfast is the most important meal of the day. It sets you up, well fuelled, to face whatever it is you have planned to do.
However, not everyone likes breakfast or can stomach it. The thought of eating the moment you get out of bed can really put some people off. I’m definitely a breakfast person, though I’m usually up and about for an hour or so before I eat.
If you are a breakfast person then you might like this twist on porridge with the coming of cooler mornings. Or for those who prefer to eat a little later and enjoy more of a brunch than breakfast, then this recipe might give you some new inspiration.
I say a twist on porridge as usually we think of porridge as a sweet breakfast option. Creamy porridge topped with brown sugar and cream, maybe some chopped or stewed fruit. But what about going savoury? A savoury porridge option is a great way to sneak some extra veggies into your day. As a nutritionist I am always looking for ways to get people to up their vegetable intake.
Savoury porridge with spinach, feta and chives (serves 2)
¾ cup (85g) wholegrain rolled oats
2 cups water (or stock)
½ cup or 1 small courgette, grated
1 cup (packed) or 75g shredded spinach, silverbeet and/or kale leaves
1 tbsp chopped chives, plus extra to garnish
30g feta, crumbled
2 teaspoons olive oil, optional
Salt and pepper
Place the oats and water into a medium pot, stir and bring to the boil. Reduce heat to low and simmer, stirring gently from time to time for 10-12 minutes, until the oats become thick and creamy. Add the grated courgette and shredded spinach in the last five minutes of cooking time. Stir through the chopped chives and season with salt and pepper. Divide the porridge between two serving bowls, top with the crumbled feta and garnish with extra chives and a drizzle of olive oil.
Optional: Top with a poached egg or some chopped tomato, or sauerkraut. To make it gluten-free, swap out the oats for quinoa and/or buckwheat flakes.
Nicole Wilson, Nutritionist