of porridge for autumn



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:

  1. 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)
  2. 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
  3. 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.

a dollop of nutella in the morning oatmeal

makes the daily grind a little smoother. in all defence – this is only a terribly (in both senses of the word) occasional treat in my otherwise whole-grain routine, and that large jar of nutella sitting in the kitchen is reaching expiration.

not that I should have to justify nutella intake though, eh?