It’s a weird time of year in Melbourne. We’re oscillating between smoothie and cold drink weather and warm porridge weather. Sort of typical Melbourne really. This porridge straddles that fence nicely. Strawberries are abundant at the moment as the weather heats up around the country and they are so delicious teamed with the vanilla scented creaminess of this porridge.
I usually make this with an already scraped vanilla pod leftover from baking or making vanilla yoghurt . You could use a fresh one or pure extract instead but this is a great way to use up a now empty vanilla pod, as there’s still so much flavour left in them. The oats, chia and coconut all add delicious nutrients so this is a protein, omega 3 and fibre filled breakfast. Meaning it’ll keep you full for longer, and I’m all about feeling satisfied.
The vanilla tricks you into thinking this is sweeter than it is and I don’t think it needs any sweetener but feel free to sprinkle some coconut sugar or a drizzle of maple syrup/honey over the top.
1/3-1/2 cup strawberries (how hungry are you?!), sliced
1/3 cup oats
1/2 a scraped vanilla pod (see above for replacements)
1 tablespoon shredded coconut
2 tsp chia seeds
1 cup milk of choice (almond, oat or dairy work well without overpowering the vanilla flavour)
If you’re super organised you can start this the night before and just put all the ingredients (excluding strawberries) in a jar or sealed container in the fridge. If you just thought about this this morning then combine all ingredients excluding the strawberries in a small pot and heat slowly on a low to medium heat. Stirring frequently until oats are soft and creamy. Add water if it gets too dry. Top with strawberries and an extra splash of milk. Eat (but not the vanilla pod!).
You can also make this in the microwave by heating for 1 – 1.5 minutes at a time and stirring between bursts, but I don’t have a microwave at home so stove it is!