When I lived in Northern Ireland, “porridge” was a staple of the daily diet. Porridge – or oatmeal as the Yanks call it – was basically cooked oats with variations of toppings. Brown sugar, fresh cream, I even saw whiskey porridge (!) on the menu at a fancy hotel. Oats are great whole grains to incorporate into your diet, as they have lots of fiber, both soluble and insoluble. Soluble fiber can act as fuel for good bacteria in your intestines (ie, act as a “prebiotic”), and can help lower cholesterol. Insoluble fiber acts as bulk for the stool and scrubs your insides clean, eliminating toxins.
In fact, I’ve heard that oatmeal + plain (or greek) yogurt is one of the best breakfasts you can have because it is a wonderful marriage of carbs (fiber) and protein, plus pre-and probiotics.
So now that I’ve sung the merits of oatmeal, let’s think outside the box a bit. What if we made porridge WITHOUT oats?
Stay with me here.
Yes, oats are great, but there are many other grains (including gluten free ones!) that have great fiber BUT ALSO have more vitamins, minerals, and protein than oats.
I recently wrote a blog for My College Advice all about stepping up your breakfast game. Head over to this blog for what and how to cook better porridge, and some kick-ass toppings that you probably never even considered (speaking of whiskey…)
What about you? How do you like your porridge?