One of the wonderful things about porridge oats is that they do not contain gluten (something which I was worried about when I was advised to start down this road, see 'A Change In Diet'), thank goodness because I could not imagine a winter without a warming bowl of warm oats in the morning.
I came up with this idea when I wanted to change my breakfast a little bit from my cinnamon-y quinoa (see recipe), but still keep the vitamins and nutrients high and it's become a firm favourite:
Ingredients, organic as always:
70g porridge oats (Be careful when buying the oats that they are packaged in a gluten-free environment, it should say on the packet, this is usually where organic oats win).
Handful of blueberries
6 or 7 halved pecans
1 1/2 tsp of chia seeds
300ml almond milk
In a saucpan, bring the milk to a gentle simmer on a low heat and then stir in the porridge
Continue stirring, and after a few short minutes it will start to thicken, then add the chia seeds and blueberries
Pour into a bowl and mix in your halved pecans and cinnamon.
Serve with a good brew of your choice.