Browsing Tag


Steel Cut Oats

November 13, 2013

Recently I’ve been loving on steel cut oats. Though nutritionally they are not dissimilar to my beloved rolled oats, there’s something special about these golden groats. I find the texture so fun! Steel cut oats are wonderfully chewy, the tiny bites pop in your mouth. I’m addicted.

In fact, I find the combination of rolled and steel such porridge fun I thought I should share it with you today for Wednesday Breakfast Club.

To make this mix I combine 1/4 cup steel-cut oats with 1/4 cup rolled oats in a small saucepan. Then I’ll soak the oats in some milk for ~15 minutes while I have a shower and get dressed, before heating them for ~20 minutes on the stove top, diligently stirring to ensure they cook well. During this time I often read and reply to emails on my phone. The stirring calms me.

Then it’s time to play with toppings. Of late I’ve had a hankering for toasted sunflower seeds or pepitas. Or both. Often I’ll add with a spoon of nut butter. Sometimes honey, rarely jam. Today, however, was totally a jam day.

Oh, what a combination.

Processed with VSCOcam with f3 preset

♥ Steel cut and rolled oats made with milk
♥ Toasted Pepitas
♥ Homemade roasted almond butter
♥ Burnt fig jam
♥ Coffee, black.


What did you have for breakfast today?

Heidi xo

Choc Hazelnut Oats

October 2, 2013


It’s not like my brother will be up early enough to see this post before he makes breakfast. We have opposite schedules. He works in a bar, you see.

Though often my obliging bro will send me texts of his breakfast creations…at midday. He knows I appreciate these updates. “What type of bread did you buy? Is there sauce on that? What kind?” These are totally normal questions, at which he raises no brow.

My brother’s latest food text was a BLT. With sprouts. I was so proud. This appreciation goes both ways, he enjoys my own food updates and is particularly fond of the porridge creations. It’s just that it’s too late for me to make him a bowl at 3pm when he wakes. At that point I’m all about roasting and poaching and other dinner delights. He misses out.

But today, I’d totally make him porridge at 3pm. Heck, I’d even serve him a bowl at 3am. Because it’s his birthday.

Happy birthday, Jackson. Endlessly amusing, endlessly supportive and loving and kind…you make the world a better place. You’re one of my bffs. This choc hazelnut porridge is dedicated to you. I just know you’d flip out over it.

PS. brownies are totally being made this weekend. For you. They’re better than porridge right?

Choc Hazelnut Oats

Serves 1

1/2 cup Rolled Oats
1/2 cup Milk and a splash more
1 heaped teaspoon Cacao Powder (you can use quality cocoa powder in place of cacao but it will be a far richer, more intense flavour so beware. Option? Leave out the powder and add a handful of dark chocolate chips at the end of cooking)
1 teaspoon Mesquite Powder (you can use pure maple syrup in place of mesquite)
1 small handful Roasted Hazelnuts, roughly chopped
1 teaspoon Hazelnut Butter
A drizzle Pure Maple Syrup
1 pinch Sea Salt Flakes

Option: serve with berries, sliced grilled pear or fresh figs when in season.

1. Place the oats and milk in a saucepan and leave to soak for 10-15 minutes (to encourage a creamy porridge).
2. Heat the oats over low-medium heat until the oats are soft and cooked, adding some water if required (~5 minutes).
3. Add the cacao and mesquite and stir through to heat (I like to add a splash more milk at this point).
4. Serve into a bowl and taste to know how much maple you will like to drizzle. Top with the hazelnuts, hazelnut butter, maple and sea salt.

Heidi xo


Peanut Butter and Banana Porridge

September 11, 2013


I mean, it had to be done, right?

Though it’s recently turned to Spring, Mother Nature is not sending us off to the beach just yet. It is still pretty cold in Melbourne. And on mornings when I fear leaving my bed for surely sudden frostbite, it’s a tender bowl of porridge that summons me from the covers.

We have recently moved to the country and are finding it decidedly arctic in our house whenever the sun is asleep. This chill lingers for some time, as the sun is indeed a sleepy fellow who takes his time in giving us his morning kiss of warmth. Thick socks are doing the job of keeping us snug. As are some obscenely puffy jackets purchased in Vietnam a couple of years ago. Though my favourite way to warm up is with porridge for breakfast. The only tough decision is what kind of porridge to make…

Maybe I’ll add a spoonful of cacao, or perhaps some spice. Do we have bananas in the fruit bowl? Yes? Oh, perfect. Perfect. I’ll have peanut butter and banana porridge.

Three years ago I wrote about my love for this divine, heavenly, food of the Gods combination in sandwich form. Now it is time for it’s porridge cousin. Is this a simple recipe? Sure. But, dear friends, it’s a super one. Peanut butter and banana porridge trumps cacao and ginger every time (and it’s rather smug about it, too).

I certainly knew what I wanted to make for Wednesday Breakfast Club this week, as I had an abundance of bananas at home and, let’s be real, an ever-present desire to have a peanut butter party.


Peanut Butter and Banana Porridge

Serves 1

1/3 cup Rolled Oats
1/2 cup Milk
1/4 cup Water
1 Banana
1 teaspoon Vanilla Extract
1/2 – 1 tablespoon Natural* Peanut Butter (depending on how generous you’re feeling)
A sprinkling Sea Salt (I love Maldon)
Butter to grease your pan

* Natural nut butter contains 100% nuts. If your nut butter also contains salt, omit the salt sprinkle in this recipe.

1. Place the oats and milk in a small, heavy-based saucepan. Cut the banana in half. Add half the banana (sliced) to the oats and milk. Stir and leave to soak for 10-15minutes – this helps your oats to become super creamy.
2. Slice the other half of your banana lengthways, so you have two long, thin pieces. Set aside.
3. When it is time to cook your oats add the vanilla and heat over low-medium heat until bubbling. Turn down the heat and stir frequently, adding the water (and more) if required until the oats are cooked and plump (~5 minutes).
4. Meanwhile, heat a non-stick pan over medium heat. Lightly grease the pan with butter and then cook the banana slices until golden and caramelised (~2-3 minutes, flipping halfway through and turning down the heat as required to avoid burning the banana).
5. Serve your porridge topped with the peanut butter, grilled banana and a sprinkling of sea salt flakes.


What did you have for breakfast today?

Heidi xo

Coming Home to Porridge

July 10, 2013

Well, Winter is here! I suppose it has been here for a while, hasn’t it. Yes, Melbourne has been particularly chilled of late. And for me, having only recently come home from the sticky, thick New Orleans heat, it is a real icy delight.

I still have a few posts from our USA trip to come, I’m immensely enjoying recapping our adventures. I miss it so, New York City and San Francisco… But it is also very nice to be home, with dear family and friends, familiar comforts like my parents’ couch, a cozy sweater and my favourite china teacup. And this thin, bone cold, crisp air.

What a way to be welcomed home and filled with warmth from the inside out, protection from the sometimes sunny and often drizzly frost of July, than with a bowl of hot porridge…


Welcome Home Porridge

Serves 1

A scant 1/2 cup Rolled Oats
2 heaped teaspoons Chia Seeds
3/4 cup Milk

1 generous teaspoon Honey (option: Pure Maple Syrup)
1 very heaping generous teaspoon Coconut Cashew Cream (option: #1 Nut Butter or #2 a sprinkling of roasted nuts)
A piece of Fruit – a small, ripe banana is lovely. As are berries or a fig. Ideally you’ll have some poached quince or rhubarb to scoop onto your porridge… In this case I had an orange, served on the side.

1. Put the oats and chia seeds into a heavy-based saucepan. Add ½ cup milk, and turn the heat on to medium allowing the mixture to gently coming to a simmer (if using banana, slice it and add at this point). Once bubbling, turn the heat down a little and stir often to ensure the oats doesn’t stick to the bottom. Cook for a few more minutes until the oats are soft, adding the last ¼ cup of milk as required to create a creamy bowl of porridge.
2. Pour your porridge into your favourite bowl and top with your favourite toppings.
3. Eat and enjoy your porridge hug, your welcome home.


What did you have for breakfast today?


Heidi xo


American Nut Butters Up In My Porridge

April 23, 2013


Hello friends.

We are all settled in our San Francisco apartment and the boys are hard at work. Our home is completely gorgeous, in stark contrast to our digs at Coachella (more on that in my next post). Our area is rocking (we’re in SoMa) and right now I’m sitting, typing in Sightglass Coffee – they craft beautiful coffee and are a one minute walk from our apartment. Damn, I could get used to this.

Let’s talk breakfast. In the interest of saving money, I will not be dining out for three meals a day at the likes of Tartine, Crafstman and Wolves and Boulette’s Larder *sigh*. Rather I will focus my morning meal efforts on humble provisions such as oats and yoghurt, saving my pennies for special occasions.

Yesterday I foraged through supermarket after supermarket, enthralled with the tremendous range of health goods available. It was entirely overwhelming and wonderful and energising and inspiring. I left with three nut butters (don’t judge), a bag of oats (self-serve bins are far cheaper than pre-packaged), milk, yoghurt, ice-cream and a bag of carrots. The essentials.


This morning I assembled most of these goods into a humble San Francisco breakfast. I sampled the nut butters and had myself a hearty meal in doing so, fueling up for a day of wandering and frolicking and pinching myself.



♥ Biscoff spread (essentially blended up cookies. In no life will this ever be a nutritious topping, but I had to buy a jar. I just had to. Next up? Trader Joe’s cookie butter)

♥ Trader Joe’s Sunflower Seed Butter (I’ve had sunflower seed butter in Australia and it just tasted rank. Here they add ingredients to make it taste less rank and I did find it delicious, however on the health spectrum it’s not number one).

♥ Barney Butter Bare Almond Butter (“bare” in that it has less added ingredients than the original Barney’s. Delicious, yes, however I’d prefer if the oil used wasn’t palm oil.)

♥ Oats were made simply with rolled oats and 2% milk. Served with a side of vegetable juice.


What did you have for breakfast today? And any nut butter tips out there? I’m clearly very open to sampling many.
Heidi xo


Porridge Pancake with Grilled Figs

April 15, 2013


Porridge… Oats. I’ve shared my devotion to this wholly wholesome grain with you more than a few times, this is true. And so you might be thinking, “how much longer can you harp on about porridge, Heidi, truly?”. Well, the honest answer is “all day”, but let’s reach a middle ground. I’ll ask you to just indulge me just a little bit longer, as I share with you a new way I’ve been enjoying my oats.

Let’s set things up…

I like a milky porridge, and welcome a generous gluuuuuug of milk with my oats of a morning. This dairy addition helps to keep me full and makes my porridge dreamy creamy. Though some days, this perfect porridge vision just isn’t possible.  Some days, you open the fridge to find that your beloved family have used up most of the milk. Some days, you just have to bless them for their milk loving ways, say “yay” for their bone health, and come up with a different porridge plan.


Melbourne has been experiencing some very cool, very welcome Autumn weather of late, which has afforded an abundance of new produce. Oh, the thrill of new flavours. My parents were recently gifted a giant bag of fresh figs from a friend’s tree (thank goodness his family are not fig fans). After doing a little dance, mum and I started to plan all the deliciousness we could create with these lovelies. Fig jam, fig tarts, fig pizza, fig cake, fig pie…these sticky beauties are a true favourite in our household.

And so, on this day when my milk portions were rationed and I did not favour a trip to the shops, I created breakfast using porridge in a different way. I created a porridge pancake (which is not dissimilar to my bircher muesli pancake for one). After taking a moment to appreciate this alliteration, I got to work. And then I topped my porridge pancake off with juicy grilled figs, some maple syrup and a spoon of Greek yoghurt. This terribly wholesome pancake is not sweet, and so pairs wonderfully with a tower of beautiful, caramelised figs. All in all, it is a bit of an Autumn dream.

Thanks for being keen on your milk, mum and dad. And for having friends with figs (the best kind of friends).


Porridge Pancake with Grilled Figs

Serves one


1 1/2 tablespoons Rye Flour (or alternative flour)
1/3 cup Rolled Oats
1/4 teaspoon Baking Powder
A pinch of Salt
A pinch of Ground Cinnamon
1 tablespoon Chia Seeds
1.5 tablespoons Water
1/4 cup Milk
1 tablespoon Yoghurt (I enjoy plain Greek yoghurt)
1-2 fresh Figs, sliced (depending on how lucky you are)
Butter, to grease the pan
Extra Greek yoghurt and Pure Maple Syrup, to serve


1. Combine the chia seeds and water in a small cup. Stir and leave to swell for 10 minutes.
2. Meanwhile, sift the rye flour and baking powder into a bowl. Stir in the oats, salt and cinnamon.
3. In a separate bowl, combine the milk and yoghurt, then stir in the chia seed mixture. Fold the wet ingredients through the dry ingredients until just combined.
4. Heat a large non-stick pan over low-medium heat and grease with a little butter. Test to see if the pan is hot by flicking water onto the pan (if it dances on the pan, it’s hot). Ladle the batter onto your hot pan, spreading the mixture out to form one large pancake. Cook for a few minutes until golden brown, then flip and cook for another few minutes until cooked through. Flip the pancake one last time and cook for a final minute on the original side if required.
5. While cooking the pancake, sear the figs for a minute or so on each side until caramelised. Set aside until your pancake is ready.
6. To serve, spoon some Greek yoghurt over your pancake, layer the grilled figs on top and a finish with a drizzle of maple syrup.

Heidi xo

Right Back to Eight

June 18, 2012

Last week I was unwell, I had a bit of a virus. It was not nice. Not bad, but just not nice. I felt cloudy and drained and just plain unwell. Luckily, I was able to move my schedule around to rest for a couple of days at home.

On those luckily languid, lazy mid-week days I nourished myself with wholesome foods. Breakfast was all about big bowls of oats with banana and chia seeds. And honey and cinnamon. It was practically medicinal in it’s comforting perfection.

Almost instantly I was right back to being eight years old, Dad in the kitchen making us kids honey, banana, cinnamon toast for breakfast. The recipe was simple – grainy bread, an often generous spread of honey, thinly sliced banana and a purposeful scattering of cinnamon. This was Dad’s specialty. And, like my bowl of oats, it was all you would want from a breakfast. Nourishing, energising, homely, delicious. Comforting perfection.

I’m all better now. Let’s thank the oats, shall we?

What breakfast takes you right back to eight?

Heidi xo

Dark Chocolate Porridge with Raspberries

March 25, 2012

Yes, you read that correctly.

Dark Chocolate Porridge with Raspberries.

One lazy Sunday afternoon, propped up by a generous array of pillows, I spent a lovely lazy hour lying on my bed. The soft tunes of Madeleine Peyroux fluttered in the background as I perused blogs and devoured recipes, while sipping from a never-ending mug of Russian Caravan Tea. The sun was peeking through my gloriously large bedroom window, gently kissing the crown of my head and encouraging me to chill my tea with a few ice-blocks. I did not oblige, however. I’ve never been a fan of ice-tea.

While enjoying a favourite blog of mine, Greedy Gourmand, I noted her reference to a certain recipe. A certain fantastical recipe… And so I followed her links until I found the original dreamer at The Pastry Affair. What a beautiful dream, her blog is divine.

The very next weekend I adapted the recipe (a few little changes, only) and made the husband and I a dreamy bowl for breakfast. Ben adored it, as did I. Adored. Much adoration was happening during and between each mouthful.

And it felt like a newlywed kind of breakfast, you know? It’s sweet and rich, a little sensual and still nourishing. So making it two weeks after our Wedding seemed the right thing to do.

Who am I kidding? I would have made this for myself even if I were eating solo. Actually give me any time, place or occasion and I’ll come up with a way to justify this recipe. Just try me.

Dark Chocolate Porridge with Raspberries

Adapted from The Pastry Affair’s Dark Chocolate Oatmeal

Serves 2


1 cup Rolled Oats
1 1/2 cups Milk – add more as necessary
1 heaped tablespoon quality Cocoa Powder (I use Droste)
1 level tablespoon Granulated Stevia (I used Hermesetas Stevia from the Supermarket in place of sugar, to bring the insulin spike down and improve the nutrient profile a bit. Alternatively, use Pure Maple Syrup)
1/2 teaspoon Vanilla Extract
A pinch of Salt
2 tablespoons Dark Chocolate Chips
2 handfuls Raspberries (feel free to use other berries)

Optional additions for extra nourishment: 1 tablespoon chia seeds or flaxmeal.


1. In a heavy-based saucepan, add the oats, milk, cocoa, stevia, vanilla and salt (and chia seeds/flaxmeal if using). Heat over a medium heat until bubbling, then turn down and cook for ~5 minutes, stirring every now and adding more milk as necessary.
2. Once the oats are cooked, turn the heat off and add the chocolate chips, stirring to combine and allowing the chips to melt slightly.
3. Serve into bowls and top with raspberries.

Heidi xo

Baked Oatmeal

April 23, 2011

Heidi Swanson’s heavenly 101 Cookbooks was one of the first blogs I fell in love with. Her recipes are wholesome and inspired. They transcend beyond the familiar and incorporate a whole range of cooking techniques and methods that I have never attempted. She challenges me, yet at the same time brings me comfort. That’s a delicious skill. Plus she has a fabulous name.

Heidi’s new cookbook, Super Natural Every Day, recently reached #6 on the New York Times Best Sellers List. Naturally Heidi has been busy doing book signings and interviews, during which she generously offered a couple of recipes from her new book for hungry fans.

I cannot wait for my copy. It is currently in the post. As is a copy for one of you, my lovely readers. Leave a comment on this post and I shall choose a comment at random – or perhaps not so at random, I haven’t decided yet, you may have to woo me… just kidding. This lucky individual will receive a copy of Heidi’s beautiful book, Super Natural Every Day. I’ll choose a winner in one week.

Baked Oatmeal

Yesterday for breakfast I made Heidi Swanson’s Baked Oatmeal, a recipe she recently shared from Super Natural Every Day (recipe link here). I felt it would be the perfect way to start our long weekend (and to shake Ben back into the land of the functioning after a late night out).

Heidi claims this is now her favourite way to eat oatmeal, and I can see why. This is a lovely recipe, providing you with wholesome goodness that is decorated with berries and walnuts, and spiked with a little sugar and spice…and all things nice.

I halved the recipe for the two of us and I do have a small portion leftover, which I picture having over Greek Yoghurt another morning.

I used a 9cmx21.5cm loaf tin for baking, as that is what I had on hand. The recipe gives you the option of using natural cane sugar or maple syrup. I used maple as I was in a maple kind of mood. I also used a whole egg, even though I halved the recipe. I didn’t drizzle any extra butter at the end, nor did I add extra syrup – it was delightfully sweet already.

We ate our breakfast whilst sipping freshly brewed coffee and devouring the recent Gourmet Traveller – it’s the Italian issue, which always brings me great joy.

As we sipped and swooned, we planned which recipes we wish to make over this blissful five day holiday we have here in Australia. Maltagliato di pane con calamari; braised duck, Valoplicella, tomato and rosemary with polenta; and spaghetti con polpette were the ones that sent our hearts most aflutter – how lustful do they sound?

I really enjoyed my breakfast, it was a great way to start my Good Friday and I will definitely be making this Baked Oatmeal again. While Ben appreciated it’s beauty, it wasn’t his favourite. Blame the alcohol and late night McDonalds run for his assessment (while I was home alone watching movies and reading Gourmet Traveller, and was sound asleep at 10pm, thank you!…nerd)

This really is a lovely recipe. I would favour it for a special breakfast, when you want to stay wholesome but are after something a little bit more elegant than your regular oatmeal. Do give it a try, and do enter my giveaway. I so wish to share the beauty of Heidi’s recipes with others. Are all Heidi’s this fabulous? It seems so…

Heidi xo

Perfect Porridge

December 5, 2010

I have discovered my perfect bowl of porridge. I wasn’t even on a mission, it just came to me, after not a lot of fuss at all. I love meals like that, ones that surprise you with their brilliance.

I have previously mentioned my love of oats, many times. But recently I have found myself making perfect bowl after perfect bowl – just in time for summer…?? Peculiar timing it may be, nevertheless I have wholeheartedly embraced this blessing and have unabashedly made perfect porridge for breakfast four times in the past week.

Ordinarily, two or three times a week, first thing in the morning (although I don’t restrict my porridge eating to breakfast only) I will get an urge for a warming bowl of porridge. I have my go-to ingredients, which are rolled oats and chia seeds. Rolled oats because I like a thicker oat (plus, rolled oats have a lower GI than quick oats), and chia seeds as they are an easy, quick way to get a dose of protein and omega-3’s. Another reason why chia seeds have cemented their place as a founding member in my porridge, is that they swell when in contact with water. Here is a little chia tip for you: a little water with chia seeds, left to sit for a while, makes an excellent egg replacer when getting your vegan-bake on. This fabulous feature makes the porridge thicker and kind of pudding-like, which I enjoy.

So, I have my oats and my chia seeds, they are always present. But the other ingredients? That completely depends on my mood…

I usual stick with skinny milk (update: my views have changed, see here), although I do occasionally feel like the nutty flavour of soymilk. One of my favourite additions is banana. I take a fairly ripe banana (under-ripe ones simply don’t work) and slice it into what I can only describe as dainty chunks – not large pieces, and not uniform thin slices – somewhere in between. I add this along with the oats, chia seeds and milk at the very beginning. Cooking the banana as you diligently, and occasionally vigorously, stir the contents of the pot makes the oats thicker again, and imparts a lovely sweet flavour that blends entirely throughout the oats, binding everything together. I can’t stress enough how much I adore my porridge with a banana base.

More often than not, I don’t add another sweetener, as the banana is sweet enough. However if the banana is not as ripe as I would like or the flavour is unremarkable, I may add an additional ingredient to make the dish sing. This is usually maple syrup.

For years I was a girl who had porridge the same way, every time. I would cook my oats with half water, half milk and top with honey, sliced banana and a sprinkle of cinnamon. And I was happy. But things changed – I grew up, I travelled the world and developed new tastes. I am now more adventurous, hungry and excited about my food and cooking. My kitchen shelves have been taken over by nut butters, coconut oil, orange blossom water, agave nectar, brown rice syrup – the list goes on. I still have a place for my vegemite, my honey – but they now stand more towards the back, and tend to only come when a nostalgic craving strikes.

The other day I tried my honey, banana, cinnamon combination again, and I must say, it no longer satisfies me as it used to. I am now officially a maple syrup convert, and a snobby one, at that – it must be pure maple syrup, not maple flavoured syrup. However I do occasionally mix things up in the sweetener department, I am known to be rather outrageous with my oats after all. So sometimes I will have a sprinkle of brown sugar on top of my porridge. I love the way the sugar pools on the hot oats, like fallen snowflakes scattered on the ground. Beautiful!

On the rare occasion, I may want some dried fruit. When I do, I add a dessert spoon of sultanas at the start of the cooking process. This way they go all juicy and turgid, and stupendously delicious, as they soak up the liquid. They turn from a frail, sarcopenic bite into a plump, jolly, bursting bubble. Despite the deliciousness that is the slightly stewed sultana, most of the time I am a fresh fruit girl.

I like to add the fruit once the porridge is cooked and served into bowls. My favourite toppings are fresh blueberries – so soft and plump, with a subtle sweetness. Other fresh fruit that works well are raspberries, strawberries, pears and bananas. Fresh apples are an option, but they’re even better stewed – so soft and tart. However I don’t always have stewed apples on hand, and rarely have time to prepare them in the morning – such a shame 🙂 So more often than not, I don’t pair apples with porridge.

If I am sweetening my porridge with brown sugar, I would do it now, once served into bowls. You the sugar to melt, like dark, rich snowflakes. If I am using maple syrup, however, I tend to add a dash halfway through the cooking process.

My perfect bowl of porridge is nearly ready, all I need now is some crunch. What better way to add crunch than with nuts? Toasted nuts, of course – I am of the belief that toasting nuts always makes them better. I’ll use pecans if I desire a buttery flavour and almonds if I want something less rich. Although I’m very open to more nutty suggestions. Whilst certain of my love of toasting them, I do not profess to be a nut connoisseur.

And there it is…voila! Perfect Porridge. A nutritionally fabulous bowl of taste and textural delights. I ate this exact bowl, shown below, for 3 days last week. On the forth day I mixed it up with raspberries. Perfection.

I am aware that everyone has their own taste preference, so this is my perfect porridge. The way I like it – thick oats, plumped up with sweet banana and pimped-out with chia seeds (pimp my porridge?), with a refreshing burst of fruit and a welcome nutty crunch. I hope this post inspires you to add your personal favourite flavours and texture preferences, to find your perfect porridge. You might like a dash of vanilla extract with your porridge? Perhaps you prefer it without nuts? Or maybe for you it is all about fresh banana slices and grated nutmeg? In the words of Madonna, “Express Yourself”. Go ahead, pimp your porridge…do you think this has MTV potential?.

My Perfect Porridge (for one)

I am all too aware that, like my honey, banana and cinnamon combination, this bowl too may not stand the test of time. But for me, right now, even in this blistering heat, it is perfect…


40g Rolled Oats (1/3 cup I find is too little, and ½ cup is too much for me)
1 teaspoon Chia Seeds
A splash of Water
~3/4 cup Milk
(I first add ½ cup then add more as required)
1 ripe Banana – cut into dainty chunks
A dash of Pure Maple Syrup
10g Slivered Almonds
A handful of Fresh Blueberries


Put the oats and chia seeds into a heavy-based saucepan. Add a splash of water and ½ cup milk, and turn the heat on to medium. Add the dainty banana chunks and allow the pot to heat, gently coming to a simmer. Once bubbling, turn the heat down a little. Stir the oats to incorporate the banana – the occasional vigorous stir is welcome. Cook for a couple of minutes. Add in the last ¼ cup of milk – add more milk or water if the oats are looking a little dry.

Heat a separate, heavy based saucepan on medium-low heat. Once hot, turn the heat down to low and add the almonds and allow to toast. Be sure to not let them burn – shake the pan frequently. Turn off the heat once lightly golden and fragrant.

Back to the porridge, add a dash of maple syrup and continue to stir. Stir until the oats and cooked and you have thick, pudding-like porridge (this usually takes ~5 minutes).

Once cooked, pour into your favourite porridge bowl – I alternate between two little bowls I brought back seven years ago from l’Isle sur la Sorgue in Provence, France. They’re just darling, one purple with white polka-dots, the other cream with blue polka-dots. They’re perfect for yoghurt, granola, ice-cream pudding and, of course, porridge!

Top the porridge bowl with the blueberries and toasted almonds. And there you have it. Perfect Porridge. Or I should say, my Perfect Porridge.

Heidi xo