I have always been a cereal girl. In fact, I remember being in primary school and my brother Sizwe and I would watch Winnie The Pooh in the morning, wearing our school uniform and preparing to be nauseated and grossed out by a bowl of COLD oats. It was not because the milk was not warmed up, it was simply because with every spoonful, we would spend another 3 minutes debating whether to throw it down the drain pipe or add another spoonful of sugar. Obviously, we had to rush and swallow every lump because my mum who seemed to always nail her threatening look was eagerly awaiting the empty bowls in the kitchen. She needed no words, she did not have to take away our privileges, no punishment was necessary. JUST. THE. LOOK. I promised myself that when I start working, I would never eat anther bowl of porridge again.
Fast forward to late 2019, my taste buds started to become a bit “rebellious”. They were not craving anything deconstructed on a bed of whatever drizzled with I do not care. They wanted Maltabella, Oats, Maize porridge, Morvite and pap porridge. The works. Being the extremist Gemini that I am I ended up eating mabella porridge at night with a cup of earl grey tea almost every night. The foodie in me was at home.
How could I have neglected such nutritional, satisfying, flavourful and homely food in my adult life? Porridge just takes the busyness of the world away and the nostalgia comforts and unwinds you. Therefore, the best thing is to bring a section of my childhood together with my present adult self and allow the two worlds to collide and create. Enter the Blueberry and Fig Porridge bake. The fruit replaces the sugar and the additional nuts are to kick in some more protein for the day. However, of course, with any recipe I create; do not forget to add your own unique flavour. You can replace the figs and blueberries with strawberries, apples, raspberries, pears, nectarines, and plums and if you cannot find pecans then settle for almonds, cashews or your favourite nuts.
1 and ½ cups rolled oats
½ teaspoon salt
3 spoons or more white or brown sugar
3 cups honey/golden syrup/ agave nectar
2 spoons olive oil/sunflower oil/
3 cups soy/almond/cow’s milk
60 grams nuts
100 grams fruits blueberries or fruits of your choice
10 figs or fruits of your choice.
1.Preheat the oven to 180 and grease your ovenproof dish.
2.In a large bowl, combine oats, salt, sugar and half your nuts and in another large bowl whisk together milk, half your honey and oil until well combined.
3.Add your dry mixture into your milk mixture and ensure its combined well.
4Stir in half your berries and five of your figs and pour into dish.
5Bake in the oven for 30 minutes and allow resting for 15 minutes then evenly top with your remaining nuts, berries and figs.
6Drizzle with honey and serve with milk or yoghurt