Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old.
Man, that nursery rhyme is disgusting. Note to self: not a good way to start off a recipe post.
No moldy peas involved in this porridge. In fact, this is so delicious, I often sneak it in for dinner, particularly if I’ve kept breakfast light with a green smoothie and fruit!
There’s nothing fancy about this (at least the way I make it.) In a Plant Yourself podcast featuring Matt Frazier and Sid Garza-Hillman, they talk about keeping meal plans and recipes pretty darn simple and I agree 100%. If it’s easy to replicate, you’re more likely to stick with it. Don’t get me wrong -I love flavor and nuance, but I’ll pay for those experiences. Right now, I just wanna make something yummy, easy and healthy. Who’s with me?
Recipe: Plant-Powered Porridge
I’ll give you my amounts and let you wiggle them around to your own personal perfection. Remember, it’s your kitchen and your body: You’re the boss.
1 cup organic rolled oats
A crap ton of cinnamon (okay, since I eyeball this and just shake it in there, you season it however much you like. I recommend at least 2 teaspoons.)
Raisins (I go for the gusto -since you’re getting your sweetness from the raisins –and I like me some sweetness– I’m pretty liberal with my inclusion of the dried grape.)
Add 2 cups of water. Bring to a boil, then lower the temperature to a simmer, stirring occasionally.
When it reaches your desired consistency (I like mine sticky, not soupy,) dish into your favorite bowl.
Sprinkle with ground flaxseed (1-2 tablespoons) for an extra nutrient boost. Plus “sprinkles” are fun.
Like nuts? Add walnuts or pecans. Like berries or bananas? DO IT. Make that porridge a masterpiece for your mouth!
And I love adding soy/nut/rice milk at the end -making an oatmeal island surrounded by a moat of milk. It’s ma favorite…
And, now…I think I know what I’m having for dinner tonight. 😉