Perfect for breakfast during autumn and winter, porridge is a fantastic meal to whip up. This breakfast recipe can be flavoured and bulked out with a range of fruits, nuts and spices. However, there is one ingredient, as suggested by French chef Joel Mielle from the food blog Recipe30, that is a must for any porridge recipe.
Sharing his blueberry and banana porridge recipe on his blog, Joel recommends adding salt. He said: “You need to add a pinch of salt to enhance the flavour”. Porridge with a pinch of salt may sound strange at first, because many people do not know that a little salt in porridge has a long tradition.
Salt is considered a flavour enhancer and helps to bring out the natural flavours in porridge. This also applies to overnight oats, a healthy breakfast option from the fridge.
It’s best to add a pinch of salt to the liquid (e.g., milk, plant-based milk, or water) at the beginning of the preparation, before stirring in the oats. This way, the salt is evenly distributed in the porridge.
But don’t worry, a little pinch of salt won’t make your porridge salty at all. You’ll hardly notice the salt.
How to make blueberry and banana porridge
Ingredients (serves two)
- Half a cup of oats
- Two tablespoons of chia seeds
- Two tablespoons of raw almonds
- Two tablespoons of sunflower kernels
- Two tablespoons of pumpkin seeds
- Two tablespoons of walnuts
- Two tablespoons of raisins
- Two tablespoons of desiccated coconut
- Two cups of coconut water
- Half a cup of blueberries (fresh or frozen)
- One ripe banana
- A pinch of salt
Method
Start by adding the salt to your coconut water before pouring it into a saucepan with all your dry ingredients. Place on the hob, mix well and bring to the boil.
Turn down the heat to low so you have a very gentle simmer. Leave for 20 minutes. If the heat is too high, add more liquid, or the bottom will stick.
Five minutes before the 20 minutes are up, add the blueberries and cook for an additional five minutes if they are frozen. If the blueberries are fresh, add them only one minute before serving.
Next, peel the banana and split it through the centre twice so you get four pieces each time you slice it. This will give you diced cuts.
After, turn off the heat once cooked, then add the banana. Mix well and serve.
