I was mindlessly scrolling through my IG feed when I came across this comforting oatmeal bowl made by Ankiet Gulabani. On further reading up through the comments, there was no way I could skip this scrumptious morning brekkie.
The next day it snowed. A lot! This meant that breakfast would have to be a bowl of porridge, and not just any porridge, it would be creamy, dense with cocoa and sweet with cherries and banana.
I grew up eating oat porridge long before it was glorified by the health industry. Back then, I would simply force it down my throat just to avoid the unnecessary debate sessions with Mom. But over the past 3 years something changed. I started enjoying porridge. I think the PR for oats is working overtime. I have fallen in love with the idea of having a bowl of porridge with nuts, fruits and honey. But sometimes, I miss maggi and I end up making masala oats. Yes, you can make masala oats at home and please don’t buy the packets that you get in the supermarkets. It’s a TRAP! I have gone a step further to make oats taste like risotto. All I am saying is if you come at me saying you don’t know how to like oats, well I am right here to change your mind.
So for this yummy recipe you’ll need
Serves – 1
- Oats – 40gms (Slightly more than 1/4 cup measure)
- Milk (plant based/dairy) – 225ml
- Cocoa – 1tbsp
- 1/2 banana, mashed
- Ground cinnamon – 1/4tsp
- Mixed nuts, chopped – 1/2tbsp
- Fruits of choice – 1 tbsp (I have used chopped cherries, feel free to use the other half of the banana, berries, apples etc)
Add the mashed banana, milk, cocoa, cinnamon to a pot and heat. Once the milk mixture heats up, add oats, nuts and mix well for 6-8 minutes on a medium-high flame until the oats cook. Be sure to stir consistently to avoid the banana sticking to the bottom of the pot. You can let it thicken or stay as it is depending on how dense you like your porridge. I like my porridge creamy and thick, so I cook this further for 3-4minutes on low-medium flame. Take off the heat, transfer to a bowl, top with mixed nuts, fruit and drizzle of honey or maple syrup.
This was my version of Ankiet’s recipe. His feed always leaves me drooling and dreaming of more sweet treats. Having said that, I can’t still delete the image of this amazing roasted cauliflower he did a couple of weeks ago. It looked perfectly charred and maybe some day I will recreate the recipe in my kitchen, until then enjoy this lovely bowl of warmth.