I’ve recently really got into breakfast.
Previously, it was just a means to an end. I understand that it’s “The Most Important Meal of the Day” but I never really took a shine to it. That is, unless it’s salmon, eggs and avocado because that is just fantastic.
For some reason, I tended to have porridge with water. I know that sounds weird, but hear me out. When you use hot water, the oats turn into quite a creamy dish on their own. So I didn’t really see the need to add milk, it seemed redundant.
However, once I started actually putting effort into my breakfast, I definitely see what a splash of milk brings to the table. It really does help the bowl out. So I’ve been experimenting with different toppings and flavours most days to see just how far I can stretch this new found fancy.
The theory behind my Carrot Cake oats was simple. If it makes a good cake, why wouldn’t it make good porridge?
So far, this line of reasoning has paid dividends and I have been enjoying some fantastic breakfast oats. I’ll keep posting that as I make them up.
So, to begin…
Flax seeds (Lidl does a great pack of them here)
Ground Cloves (a tiny, tiny amount of cloves)
Enough Milk To Cover the lot
- Put everything except the milk into your container, bowl or whatever
- Mix it all up
- Pour over the milk
- Leave in the fridge overnight
- Enjoy a healthy version of cake for breakfast