Strawberry and Chocolate Oat Porridge

Although porridge is a very good choice for breakfast - slow-releasing carbohydrates, natural source of iron and zinc - the temptation is to add sugary syrups in order to liven it up. The addition of cocoa nibs to this

recipe adds both texture and flavour, as well as additional iron, potassium and zinc, while the strawberries add natural sweetness and vitamin C which will help you absorb more of the iron. As it is also delicious - win, win! I like to eat mine with a spoonful of thick Greek yoghurt, which will obviously not be suitable for those with FODMAPs intolerance and lactose intolerance.

Family verdict: Really tasty, and the cocoa nibs add a nutty texture (Me!).

Time needed: 10 minutes

Makes: One generous serving

INGREDIENTS

1 small cup of porridge oats
The same volume of milk (of choice) plus cold water
A pinch of salt
1 tbs cocoa nibs (approx - I put a large pinch in)
8-10 fresh strawberries (or the equivalent volume of frozen  berries if out of season)
Cacao powder for dusting (optional)
A large spoonful of Greek yoghurt (optional)


METHOD

1. Measure the porridge oats into the cup and pour them into a small pan.
2. Measure the same volume of milk, add it to the pan, then also add 1 and a half times the same volume of cold water.
3. Add the cocoa nibs and a small pinch of salt to the pan. Stir the mixture then begin to heat it over a moderate heat until the porridge starts to boil. 
4. Reduce the heat and leave it to simmer and thicken, stirring frequently. Frequent stirring makes for a creamier porridge. If the mixture becomes too thick then add more water,
5. Wash and slice the strawberries. Place them in a cereal bowl, reserving a few for the top.
6. When the porridge is ready (no more than 5 minutes simmering and probably less), add this to the bowl. Top with the remaining strawberries, cacao powder and Greek yoghurt (if using).
7. Enjoy with coffee and a good book, until disturbed by your children...