Well, I must admit, I was so curious about Porridge that at the end of this strange 2021, I decided to try it. I would say that much of the blame lies with Luca, I had never thought of approaching the world of the Anglo-Saxon Oatmeal Soup for breakfast. I admit I am not an expert, in fact, I have made it 5 times at most, but this Porridge with berries is the one that convinced me the most. As is my habit, I am posting the recipe for you. I also confess that it is not a Porridge with egg whites nor a Protein Porridge with flour or protein powders. In short, it is “oat flakes with soy milk and Greek yogurt with berries” perhaps this should have been the title of this recipe, but Google would never have noticed it! For this reason, not having other recipes of this kind on the blog, I thought to simply write the name of the preparation, and if I find other variants that convince me, I will post them in the coming months.
I start by saying that I like my breakfast abundant and preferably sweet, so from this point of view, I like this typical English or Anglo-Saxon breakfast, considering also the fact that I did not add any type of sugar or honey and the result still satisfies me. The Oatmeal Soup therefore presents itself as a nutritious and complete breakfast from many nutritional points of view. Another consideration is that I don’t have to go crazy, there are not too many cooking or waiting times to achieve a result that gives me pleasure because it is still breakfast, my favorite meal.
That being said, let’s move on to the list of ingredients, necessary tools, and the actual preparation of the Porridge with berries and Greek yogurt.
Another recipe of Anglo-Saxon cuisine that I have already experimented with is the Banana Bread
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: English
- Energy 316.50 (Kcal)
- Carbohydrates 58.42 (g) of which sugars 22.78 (g)
- Proteins 11.86 (g)
- Fat 6.31 (g) of which saturated 2.56 (g)of which unsaturated 2.52 (g)
- Fibers 7.94 (g)
- Sodium 291.05 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1/2 cup soy milk
- 1/3 cup water
- 1/2 cup Greek yogurt (with berries)
- 3/4 cup oat flakes
- to taste berries
- to taste muesli
- to taste chocolates (optional)
Tools
- 1 Saucepan
- 1 Spoon
- 2 Cups for breakfast
- 1 Teaspoon
Steps
There are two possible variants, both already tested before posting the recipe of course, in the preparation of Porridge or at least in my preparation of this Oatmeal Soup, and they are as follows. We can soak the oat flakes for about an hour in soy milk or we can choose to proceed directly to the preparation of the soup without this resting time. I think I can confirm, also on Luca’s part, that we preferred the soup with the resting time in the milk.
To prepare the oatmeal soup, we start by soaking the flakes with the dose of soy milk for at least an hour. If you don’t have all this time because you just woke up in the morning, you can choose to soak them for at least thirty minutes. There are also preparation variants where it is suggested to soak the flakes overnight; I have not tested this variant yet, maybe I’ll let you know in the coming days.
After the hour of “flakes bath,” we move on to the actual preparation of the Porridge. We take a non-stick saucepan and pour the flakes with the residual milk they have not absorbed. We add the dose of water and turn on the heat. With a spoon, stir during cooking. There is no precise cooking time, let’s say that, like risottos, you will see that the water will be absorbed, and the flakes will become a creamy mixture. Turn off the heat and add the Greek yogurt with berries using a teaspoon.
Now take the two large breakfast cups, pour the oatmeal soup, and have fun decorating it. I added in these cases fresh berries: blackberries, raspberries, and blueberries, then a few pieces of crunchy muesli and a small Christmas-themed chocolate man since Christmas is just around the corner. I can only wish you a good breakfast at this point!
Variations:
As mentioned earlier, there are several variations that can be applied to this recipe, both for decorations, the choice of yogurt, and the addition of egg whites, proteins, sugars, or other options that can make the oatmeal soup different each time. I await your advice, your recipes, and your variations in the comments and on social media.
