We are told breakfast is the most important meal of the day so why not make it something to enjoy. Porridge is one of the best ways to start the day, but don't opt for boring and plain! Blueberries add a delicious sweetness and toasting pecans not only enhances their flavour but also adds a wonderful crunchy texture to your porridge.
40-45g porridge oats
200ml light soya milk
Handful of pecan nuts
25g blueberries
1-2 tsp of brown sugar (optional)
1. If you have time, and some forward thinking, it’s best to soak the porridge oats overnight. This makes for a creamery and all round tastier breakfast. Put the oats into a bowl, add the soya milk and stir. Cover and put into the fridge.
2. The first thing to do is toast the pecan nuts. If you have a George Foreman grill or something similar then heat it up, put the pecan nuts on the grill and close over for 5 minutes. If not then a bit more work is required.
3. Preheat the oven to 180 degrees Celsius. Place the pecans on a non-stick baking tray and cook for 10 to 15 minutes. Remove from oven when cooked and place to the side.
4. Remove the oats and soya mix from the fridge and pour into a pot. Put onto a low-medium heat. Stir until the porridge begins to thicken, usually 4-5 minutes. Reduce the heat if it starts to thicken too quickly. The consistency of the porridge should be soft and should run of the spoon rather than sticky and lumpy.
5. Add the blueberries and stir for one minute.
6. Pour porridge into a bowl.
7. Chop the toasted pecan nuts and sprinkle on top of the porridge.
8. I like to sprinkle a teaspoon of brown sugar on top to add a little more sweetness.
*If you prefer replace the light soya milk with full fat soya milk, milk or even water.
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