While breakfast is reputed to be the most important meal of the day, it is a meal I approach with little enthusiasm. My system is so busy trying to wake up that planning and cooking a meal is beyond possible. Cold cereal is not an attractive option for me, and toast & jam soon gets boring. If I could imagine up a silent overnight kitchen assistant that cleaned benches, washed dishes and left a pot of warm porridge on the stove, I would.
The next best option is to create a large pot of porridge on a weekend morning when the start to the day is a little more forgiving. This week I have had warm porridge just a microwave reheat away and it is helping me try and form new habits of breakfasting before 10am and on proper food (instead of 3 cups of strong coffee).
The weekly trip to the library saw My Kitchen: Casual Home Cooking by Pete Evans of MKR fame come home in my stack of cooking books. His version of Banana and Date Porridge looked like our Sunday morning breakfast was all sorted. I had bananas that needed using and I figured if I chopped the dates small enough, no-one (aka teenagers) would notice them.
A slight wrinkle in that plan was our overnight guest – she hates bananas. The Mopp suggested apples would be way better, nary a mention of the dreaded dates. So Apple & Date porridge it was. This recipe is inspired by Pete Evan’s Banana and Date Porridge however I have tweaked the recipe to suit our preferences.
Apple & Date Porridge
250g (2 ½ cups) rolled oats
3-4 apples, cored & diced
100g dried dates, finely chopped
500-750ml (2 – 3 cups) milk
1 ½ T runny honey
½ t ground cinnamon
¼ cup sliced almonds, toasted
Extra runny honey to serve
Place rolled oats, apples, dates, milk (2 cups), honey and cinnamon in a medium sized pot and bring to the boil. Reduce heat to low and cook, stirring, until the oats are soft. I found this took about 20 minutes, and I had to add the extra cup of milk.
If you only have creamed honey in the pantry, scoop out a couple of tablespoons and heat gently until runny (can also microwave the honey).
This porridge reheats well.
On a note on the rest of the cookbook – I love the layout, colours and photographs. There are a few recipes in there I am going to try but due to the large selection of fish and seafood recipes, I’ll struggle to justify adding this book to my personal library. I am still trying to get my family to love fish and seafood…..
- Pear, Apple and Cinnamon Pan soufflé
- Rice pudding with Red Wine Poached Rhubarb
- Upside-down Plum Cake
- Pineapple, Apple and Ginger Juice
- Spiced Honey Smoothie