Makes 2 generous portions
Judy (Simon’s mum) makes great jam. It’s packed full of wild blackberries, lasts forever and is the perfect balance of sweet and fruity. We used a 2018 vintage for our morning boost on the island of Herm last week and paired it with my choice of Date and Walnut butter.
I can’t tell you how many times I heard the phrase “breakfast is the most important meal of the day” when I was a kid, to which I’m sure I responded with an exasperated eye-roll and a weary “whatever”. Now I’m about to preach this same message. On the dawn of a new day’s adventuring, breakfast is your much-needed fuel to power you through any physical challenge you may face. This week our simple but tasty porridge breakfast powered us through kayaking more than 10km (at times against some tough currents) and kept us going until well into the afternoon.
- 2 cups oats
- 2 tbsp milled seeds (optional – I used flax,hemp and chia)
- 1 litre of water (or milk)
- 3 tbsp jam (choose your flavour!)
- 2 tbsp nut butter
- Bring 3/4 of your water (or milk) to boil.
- Add your oats (and seeds) and stir to combine with the water. It should start thickening pretty quickly.
- Keeping your pan on the heat, stir every few seconds to make sure no oats get stuck to the bottom of the pan. Your mixture should start looking like a creamy porridge after 2 minutes of good heat and stirring. Add more water and stir in to achieve the consistency you prefer.
- Spoon in the jam and nut butter but try not to mix it in completely. One or two stirs with your spoon should achieve a nice fruity swirl which you can dig into!
Enjoy with a cup of tea to prepare for your day!