Now that we can definitely no longer pretend it is still summer, and winter coats and hats have come out of the wardrobe it is time for the winter breakfast to come out as well. Put away your summery mueslis and warm weather granolas, and celebrate the hearty, warming breakfast feast that is a good bowl of porridge.
Porridge can really be any grain that is softened in water or milk, which could include polenta made from maize meal in Italy or kasha from roasted buckwheat in Russia, but here porridge means oats, and there is no better way to get you going on a winter’s morn.
Nutritional benefits of oats
Oats are full of slow released carbohydrates to give you plenty of energy all the way to lunch time, and maintain stable blood sugar levels to prevent the 11am coffee-and-a-biscuit cravings. They contain a lot of soluble fibre that is rich in beta-glucans, a particular type of fibre that has been shown to lower cholesterol and help prevent high blood pressure. They are rich in the minerals calcium and magnesium which as well as strengthening bones are very important for nerve function, and also contain a reasonable amount of B vitamins, again very good for your nerves and emotional wellbeing. So, a breakfast that keeps you strong, happy, well balanced and warm all morning. You won’t get that from a croissant.
Rolled oats vs cut oats
Oats come in a number of forms, which can be quite confusing.
Porridge oats – these have been rolled and almost ground until they are in quite small flat pieces. They cook very quickly, and so are great from a convenience point of view. They make quite a mushy dish which is what most of us think of porridge.
Steel cut oats – also sometimes know as pinhead oats, this is oat grain that has been cut into smaller pieces but not rolled, and is commonly used for porridge. It takes longer to cook than porridge oats, but some people prefer the nuttier texture that it gives. It is also slightly better from a nutritional point of view. Rolling oats always involves quite a lot of pressure, which partially “cooks” the grain, breaking down some of the nutrients.
Jumbo oats – oat grain that has been simply rolled flat, but not so much that it has broken up into smaller pieces. Most commonly used for flapjacks and in baking.
Oat groats – this refers to the whole oat grain before it has been cut or rolled. Can be used in cooking.
Go Topping Crazy!
Don’t just settle for a drizzle of honey or spoon of jam. Get creative with your porridge toppings. My personal favourite, particularly for a weekend brunch, is actually porridge stirred through with red onion, chopped tomato, fresh basil and some grated parmesan, maybe topped with a poached egg if I am pushing the boat out. Not to everyone’s taste, although I would advise you not to knock it till you’ve tried it, but my point is that there is no limit to just how exciting a bowl of porridge can be.
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Make Real Bread, now that’s what you want to do with oats, a la Staffordshire oatcakes.