I never really was a breakfast eater, but recently I have found that eating something nourishing lays a very good foundation to start the day, and actually I am also hungry in the morning. Still, I am not an early breakfast eater – that kind of person who jumps out of bed and directly into the kitchen to grab something to eat – but usually eat it two or three hours after getting up, having some tea first. Finding something that does not make me feel bad by weighing me down or giving me hunger again quickly turned out to be quite challenging, and I also wanted it to be comforting yet easy to make. So eventually, I find myself becoming a porridge eater after all. I have always loved oats anyway.
Unlike many people, I do not eat my morning porridge with fruit because I have found that I do not tolerate fruit very well – they give me bloating and do not satisfy me. So I have started experimenting around with veggies, and my favorite combination so far is carrots and oats. The carrots provide a natural sweetness, so this porridge does not need any additional sugar for my taste – I actually like it to be a little savory, so I season it with salt, pepper, and chives. Basil also works great!
~ the basil version (I should have chopped up the leaves a little) ~
I eat this almost every morning now, and I really enjoy the taste and the long-lasting energy and satiety I get from it. Most of the time I make it with gluten-free oats (a lot of them! ) which I were very happy to find and tolerate well. If you do not tolerate them, you can use rice flakes instead. Basically, you can make this with any kind of cereal you like! In the picture, I have topped it with ground flaxseed, but I do not do that anymore because I get tummy reactions from it, so I usually just eat it like it is now.
CARROT AND OAT PORRIDGE
- 3-4 carrots, peeled and roughly cut into pieces
- 500 ml (2 cups) water
- 1 pinch of cinnamon
- salt to taste
- pepper to taste
- 6 tbsp gluten-free rolled oats
- 1/2 tbsp dried chives (optional)
- nut butter or seeds for topping (optional)
Put carrot pieces and water into the blender and blend on medium speed. Do not overprocess so that tiny carrot pieces remain. Transfer the mixture to a saucepan and bring to boil. Add cinnamon, salt, and pepper in the meantime, according to your liking. When the boiling sets in, stir in the oats, cook for a minute or two while constanly stirring, then reduce the heat to low and let it sit for a couple of minutes. Finally, stir in the chives, then serve and enjoy.
What is your favorite breakfast?