Tangy Lemon Porridge


The shame I felt when I realised that I hadn’t tried to combine lemon (one of my favourite things) and porridge (one of my favourite things) for 20 years was overwhelming.

But still, better late than never. This tangy and comforting breakfast will have you licking the bowl clean and thinking to yourself that it would be impossible to get scurvy because  there will now never be an extended period of time where you haven’t eaten lemons.

Ingredients (serves 1)

1/2 cup porridge oats

1/2 cup soy milk

1/4 cup water

1 tbs honey (or equivalent sweetener)

1/2 a lemon: grated rind and juice

To serve: rasperries and yoghurt/soy yoghurt.


Place the oats, soy milk, water and honey into a small pan and bring to the boil. Reduce and simmer for 4-5 mins, stirring continuously.

Once the porridge has thickened, add the lemon rind and juice and stir through for about half a minute.

Take of the heat and serve swirled with yoghurt and sprinkled with raspberries.


Carrot Cake Porridge

Screen Shot 2015-01-24 at 15.09.50Yes this recipe contains carrots. Carrots for breakfast?! Vegetables for breakfast full stop?! Let me dispel any vegetable-related qualms you might have and present you with this recipe. This porridge tastes like actual carrot cake and is just one of the most warming and delicious things you can possibly eat during winter time. I try to limit my intake of it because I’m absolutely mortified that I might eat too much of it and start to dislike it… The  grated carrots add the most amazing sweetness to the porridge, which is brought into full force with the addition of the raisins and cinnamon, as well as a beautiful slightly crunchy bite which really makes it special. Having a bit of vitamin A is always a plus too.

Ingredients (Serves 1):

For the oats:

1/2 a cup of rolled oats

1/2 a cup of water

1/2 a cup of almond milk

1 medium carrot, washed and grated

a handful of raisins/sultanas

1 tsp cinnamon

1/4-1/2 tsp ground ginger

1/4 tsp nutmeg

1/4 tsp ground cloves

pinch of salt

1 tbs maple syrup (or any other type of sweetener)

Put your carrots, salt, water and almond milk into a pan and bring up to the boil (just to let the carrot soften a little bit). Add the oats, spices, raisins and maple syrup. Reduce the heat and let this simmer for about 7 minutes, stirring frequently, until the oats are soft and tender and most of the liquid has been absorbed. Pour into a bowl, lick the spoon and pan, and then add your toppings.

Topping ideas:

Try out various combinations of the following: banana, blueberries, apple (stewed or fresh), pear, nut butter (almond, cashew, peanut), raisins/sultanas, flaxseed, chia seeds, pumpkin seeds, sunflower seeds, almonds, pecans, walnuts, dates, figs, maple syrup, bee pollen, coconut sugar, cinnamon.

Coconut Cranberry Porridge

Screen Shot 2015-01-23 at 22.41.01I am going to kick this block off with a coconut-based post because coconut is simply unbeatable.

NB: All of my recipes use “cups” as measurements. In my “poor undergraduate student situation” I don’t really have the money, space or impetus to be dealing with measuring implements. With an kind of standard mug (mine is from Wimbledon, yay) youcan recreate all of these recipes with ease.

For cold autumn and winter mornings this porridge is one of my go-tos. The coconut adds a creamy mellow-ness which is perfectly contrasted by the tangy cranberries.

It’s super easy and quick too; perfect for people with busy lifestyles. Just wake up 15 minutes earlier than usual and you will easily have time to make plus savour/devour this every morning!

And this is worth making and devouring!

The carbohydrates in oats are broken down slowly by your body so this bowl should keep you satisfied and full right up till lunch time! (sometimes even past it). The volume of food here may seem quite large, especially if you’re not a big breakfast eater; but stick with it and you’ll get used to it. Ultimately you will be so much more productive with slow-release carbs in your system and this will prevent you from snacking on refined sugar and high-calorie foods that your body begins to crave later in the morning.

Get ready for a big, comforting coconutty hug!

Ingredients: (serves 1)

For the oats:

½ cup of rolled oats

½ cup of water

4 heaped tbs coconut milk (the really thick creamy kind you get in a can, definitely not the low fat one)

1 handful dried cranberries

1 tbs coconut oil

Pinch of salt

First pour your oats, water and salt into a saucepan, stirring in the coconut milk and cranberries. Turn the heat up so that it bubbles and simmer for around 7 minutes, stirring throughout so it doesn’t stick to the bottom of the pan (nothing is more disheartening than seeing your porridge go to waste).

Take off the heat and stir in the coconut oil (you can get this from health food shops). This is what lifts that whole dish and makes it unmistakably coconutty.

Decorate prettily with your toppings.


Use any toppings that take your fancy!

For this bowl my favourites are:

  1. Banana (ripe and spotty is best), shredded coconut, almond butter, cashews and agave.
  2. Blueberries and mango.
  3. Walnuts, raspberries and coconut sugar.