Monday, January 11, 2010

Oat Porridge With Pecans And Honey

Eating porridge for breakfast has lately become a routine for us. It is a healthy and filling way to start a lazy chilly morning. Today we tried this extremely simple and tasty recipe which we adapted from "The Healthy Kitchen" by Shaily Lipa Angel and Orly Pely-Bronshtein.

Ingredients (for two servings):
1 cup whole oats (the real thing - not Quaker!)
2 cups skimmed milk
2 tbsp. honey
1/2 tsp lemon zest
shelled pecans for garnish

The recipe:
In a pot, bring the oats, milk, honey, lemon zest and dash of salt to a boil. Lower the heat and cook for 10-15 minutes or until the porridge is thickened, stir occasionally.
While the porridge is cooking, toast the pecans in the oven (180c) for 5-10 minutes, but be careful not to burn them.
When the porridge is ready, transfer to serving bowls, sprinkle with pecans and hope this morning never ends.

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