Two Ways with Porridge

Friday, 3 August 2012

My love of porridge is well known.  I eat it for breakfast nearly every day and on the days I don’t, I miss it badly.  Even when there are pancakes on offer...even when it’s hot!  Feel free to think I’m a little weird.  I’ve made my peace with it.  Here are a couple of my favourite ways to have porridge...

Gluten free porridge oats made with rice milk and topped with raspberries, toasted coconut flakes and a drizzle of maple syrup.

Half gluten free porridge oats, half rice flakes, again made with rice milk and topped with golden linseed and dried cherries.


  1. Oats for breakfast are absolutely the greatest! I love how you can mix and match whatever else is in your kitchen to make exactly the bowl of oats you most want. :)

    1. Yes exactly! It's great to mix it up a bit. :)