“New Year, New You”, the January mantra of every single women’s interests magazine has grown ever so tiresome of late. After a very trying 16 months, I have no intention of beating myself up this January as is the annual tradition. I have beaten myself up enough over the past year (and, if I’m honest, over my entire lifetime) and this year is going to be different. The aim this year is to simply be happy. To not “sweat the small stuff” (an annoying phrase I know, but appropriate in this instance) and to try and appreciate what is good about life rather than focussing on the negative. I urge you all to do the same. As a supremely negative person, this is going to be tough for me but I have taken the first step to realising my happiness this year and, hopefully, this will be the first step to a “Happy New Year”!
Staying on the theme of not beating ourselves up this January, comfort foods can be hard to beat in this chilly weather and my ultimate comfort breakfast is baked porridge. If you have not had it, you have got to try it as it is almost like a pudding rather than a breakfast, especially if you add some cream to it in place of some of the milk. Make it even more indulgent by adding different fruit and nuts if that is your thing (and I have even seen recipes containing chocolate chips) but this recipe is one that you could have a few times a week (if time is not an issue – which it isn’t for me at the moment!).
Serves 1 hungry person.
45g porridge oats
Handful of dried fruit of your choice (I used a mixture of cranberries, raisins and golden raisins)
Handful of flaked almonds
1 tsp brown sugar
1/4 tsp cinnamon
1/2 tsp vanilla extract
1/2 a medium banana, sliced
Mixed seeds, to serve
1. Preheat the oven to 150 C.
2. Put the oats, dried fruit, almonds, sugar, cinnamon, vanilla, banana into an oven proof dish and stir to combine.
3. Add the milk and stir again. Place the dish in the preheated oven for 40 minutes.
4. Serve with a glug of cold milk and a scattering of mixed seeds.