yes, I live in singapore.
yes, we have a blazing sun, and temperatures that average the three-zero.
and no, our tropical climate doesn’t allow for the seasons.
but for some reason, I’ve been craving warmer flavors like pumpkin and spices like cinnamon – and those are no-brainer additions to my daily bowl of hot porridge. here’s some inspiration if you’re thinking of shaking up your hot-bowl routine:
- toasted almond meal makes for a fragrant protein addition to breakfast (which should help with keeping those hunger pangs away a couple more minutes or so)
- mixing store-bought ground spices (yes, the horror) into oatmeal works best when it’s just been cooked thick and hot, before you add your milk – they tend to float above liquidy mixtures without properly homogenizing
- and a mixture of grains makes for the best porridge – great texture, nutty flavor, and higher nutrition. my current favourite = pearl barley + cracked wheat + cracked rye = delicious.
p.s. porridge recipe here, if you’d like your own bowl of comfort in the morning. I cook and portion out at night, before a 3-minute nuke in the morning: fuss-free and completely brainless.