A quick and easy, high antioxidant breakfast!
This pretty pink berry porridge is quick to make and gives a healthy low GI/GL, fibre and phytonutrient-packed start to the day.
In chillier mornings at home, oat porridge features at least three times a week; along with eggs, it’s our breakfast of choice if the morning ahead looks busy. Oats are a great grain: gluten-free, cholesterol lowering, but also satiating. In short, this means they’ll keep you fuller for longer – a big bowl of this porridge should keep you going until lunchtime.
Our berry porridge is a no-hassle favourite; we always keep berries in the freezer and oats in the cupboard, so it’s simple to make. You can of course use fresh berries, but frozen are normally cheaper, making this a really economical, filling, yet healthy breakfast choice.
Cooking the berries in with the porridge makes the beneficial phytonutrients they contain more available to us and using a few fresh seasonal berries on top of the porridge adds more texture and flavour. You can use any milk for this (we use coconut milk) but you will need to experiment with the volume of liquid to oats, depending on brand and if you like thicker or thinner porridge.
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