Porridge is a warm, satisfying and healthy breakfast. I always recommend it to children because oats has so many health benefits. I enjoy it with nuts, dry fruit, a pinch a cinnamon, some seeds and a drop of maple syrup. Seeds are great to give you healthy springtime energy!
A spring time version of an old classic
If you are in a bit of a hurry, there is no need to cook it: you can just soak the rolled oats into the same volume of boiling water and let it steep for a few minutes while you prepare your bag. Then just flavour it with anything you fancy and “Bob’s your uncle”!
Other mornings, when you might be a little bit better organised, just cook one cup of porridge in two cups of boiling water for a 5/8 minutes, until it starts swelling and getting creamy. Then put a tiny pinch of salt, a dash of single cream (or soya cream like me) and spoon it out into two bowls. It is better to cook it with water then add the cream when you serve it, I find. If your children still prefer it cooked in milk that’s fine but the Scots always do it in water and it is much surprisingly creamier and better digested that way – try it for yourself!
Add raisins, pine nuts, seeds or just cinnamon and maple syrup. I don’t even bother with the syrup and instead add half a grated apple and some dry raisins for sweetness.
It is the best way to start a day and your tummy will feel grateful and comfy for a long time after it- so no hunger pangs at 11am while you are trying to get this important contract buckled down!..
Quick ingredients list – the obvious ones… for two bowls
- One cup porridge oats (Quaker Oats or Flahavan’s)
- Two cup of boiling water
- Pinch of salt
- Cinnamon OR ANY TOPPING YOU FANCY…
To get some healthy snack ready for school pick up is sometimes tricky and the offer of biscuits not always what I want to give my children… These flapjacks make a delicious alternative and they are quick to rustle up – plus they keep very well in a metal box.Ingredients list
- Rapeseed oil 100ml
- 50g butter
- Treacle 1 tbsp
- Porridge oats 200g
- Agave syrup 2 tbsp
- Muscovado sugar 50g
- Mix of pumpkin seeds, sunflower seeds, pine nuts and sesame seeds 150g or there about
- Handful of dried raisins, apricots or cranberries
- Golden linseeds, a one tbsp
Sadly, there is still a bit of butter in this new recipe, but only little and without it it seems the flopjacks do not hold and you get crumbs instead of bars in the lunch box…
Melt the butter and oil in a medium pan.
Put all the dry ingredients together
in a big bowl, then pour in the melted butter and mix while adding the
agave syrup and the treacle. Use a warm spoon to spoon out the treacle easily: just dip the spoon in boiling water a few seconds and use immediately!
Spread into an oiled tray so that you get
a depth of about 1 cm. Put in a hot oven at 180〫for about 20min. The edges
must look brown and crispy before you take it out. Let it cool down
then cut big squares with the tip of a knife. Enjoy with a cup of tea …
Oats are very good at lowering your cholesterol and are a superfood, especially for active children. The agave syrup is a healthy option because its low glycemic load means that your glucose
levels won’t shoot up too quickly, so no hunger pangs straight after
and more long term energy. You can replace the seeds with fruit and nuts but some linseeds will be very kind to your colon and help your overall digestion. And it is a good way to get your chicks to eat their seeds! The butter is a bit of a trade-off but children need its vitamin A and fatty acics- in limited quantity…
If you want to know more about healthy eating for children and are looking for an Easter holiday activity for under 14, do contact me. I am soon launching The Healthy Cooking Club for children! Do join in for funky and healthy cooking classes.
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