Veggie num num : Rice Milk Porridge w/ Berries & Yoghurt

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My 94 year old grandfather eats porridge for breakfast everyday and has done so for as long as I can remember. When I was a child staying over my grandparents always meant a big warm bowl of porridge cooked with love by my grandma, although back then I use to eat it with brown sugar and cream (!!).

I still love the comfort that can be found in a good bowl of porridge and this is often how I make it today; with rice milk and frozen mixed berries added at the end (when they start to soften in the hot porridge its magic!!). Fantastic breakfast food; use wholegrain oats if you can find them for the added fibre.

Preparation time: 6mins
Serves 2

1 cup wholegrain oats
1½ cups rice milk
1 cup filtered water
1 tbs honey or maple syrup

to serve

½ frozen or fresh mixed berries
2 tbs natural yoghurt (soy or dairy)
extra rice milk

In a good sized pot bring the oats, rice milk and water to boil with a good pinch of salt; add the honey or maple syrup.

Simmer uncovered over a low heat, stirring, for 3-5 minutes until oats are soft and porridge is thick and creamy.

Spoon into warm bowls, pour over extra rice milk to cover, top with a dollop of yoghurt and frozen or fresh berries and a little ground cinnamon if desired.

Yum num num…….

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