Fully Loaded Winter Porridge

Since I was a child, I have always loved porridge. I have lovely memories of my Grandad tucking into his thick set bowl of porridge made by my Grandma before he went out to work on his farm. Grandad would pour a drizzle of cream around its edge and shake a full tablespoon of sugar on top too!

My recipe keeps sugar low and energy high, I call it ‘fully loaded’ as it is sweetened with banana, warmed by the inclusion of seasonal herbs and topped with berries, yoghurt and nuts.

This morning dish is an excellent source of fibre and nutrients, the less ripe the banana, the more resistance they have to starch, encouraging beneficial gut bacteria. I use Old fashioned Quaker Oats or Scottish Porridge oats as they are larger and thicker and will make you feel nicely full and ready for action.

Here is my highly adaptable recipe for my breakfast favourite, Fully Loaded Winter Porridge, perfect to set you up for a chilly day hiking in the countryside or even warm your tummy pre cold water dip.

Zoe Potter

Zoe is a creative soul who loves nothing better than being in the outdoors. A lust for art, travel, adventure, walking and cold water swimming. When she is not drawing, painting or writing she gets creative with cooking. Often found wandering with her dog Obi.