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Toddler-friendly recipes: perfect porridge

December 4, 2016

 

It might still be sunny here in Dubai, but there’s a definite chill in the air, and this is the ideal season for a warming bowl of porridge for breakfast.

 

This week, Lyndsay from weaning and kid-friendly foodie website I Eat My Peas shares her recipe for perfect, everyday porridge (complete with four delicious toppings).

 

She says… “I adore porridge and would quite happily have it every single morning. It’s not only super nutritious, it’s also cheap and extremely versatile. I’ve listed our top four flavour combinations, but it’s also delicious plain with a drizzle of maple syrup, a few raisins or a good spoonful of strawberry chia jam.

 

Makes enough for 1 porridge loving adult and 1-2 small children.

100g porridge oats

2 tbsp flaxmeal, optional

200ml boiling water

200ml full fat milk

Place the porridge and flaxmeal (if using) in a small saucepan and pour over the boiling water. Leave for 10-20 minutes for the oats to absorb the water before adding the milk and placing over a medium-high heat. Bring to the boil and then reduce to a simmer for 3 minutes, stirring often, until the mixture thickens. Remove and allow to cool a little before serving.

 

Topping 1: Banana & ‘Nutella’

1 banana, sliced

1 tbsp ‘nutella’ 

1 tbsp date syrup

Add half the banana and the date syrup to the porridge whilst cooking and mash until it is part of the overall texture. Serve with the remaining banana slices and syrup and a spoonful of nutella.

 

Topping 2 : Blueberry, Almond & Honey

Handful of blueberries

1 tbsp toasted flaked almonds

1 tbsp honey

pinch mixed spice

Toast the almonds with a pinch of mixed spice and half the honey and set aside. Add half the blueberries into the cooking porridge so they they soften and leak into the oats. To serve, sprinkle over the toasted almonds, remaining blueberries and a drizzle of honey.

 

Topping 3: Cinnamon Apple & Maple Syrup

 1 apple, roughly grated (or spirallised)

1/4 tsp cinnamon

1 tbsp maple syrup

In a small bowl stir the cinnamon and syrup through the prepared apple. Add half to the cooking porridge and sprinkle the remaining on top before serving.

 

Topping 4: Blackberry & Pistachio

 30g blackberries

1 pear, grated 

1 tbsp toasted and roughly chopped pistachios

1 tbsp honey

Toast the pistachios with half of the honey and set aside. Grate the pear into the cooking porridge. To serve, sprinkle over the blackberries and toasted pistachios.

 

You might also like: Introducing toddler-friendly recipes from I Eat My Peas