Porridge: Now Suitable For Summer (NSFS)

The English summer has brought us awe-inducing produce, from juicy Sweet Eve strawberries, to doughnut peaches.  The weather may have been rather gloomy as of late; however, temperatures nearing 20 degrees (Celsius, mind) seem to have sent my Instragram feed into a smoothie and banana ice cream frenzy.  Perhaps, the green-eyed monster caught the best of us, as we witnessed our Australian friends devouring bowls of purple and pink concoctions during our miserable winter months.  It’s our turn now, right?

As a porridge advocate, the humble grain will be put aside by many in favour of green smoothies and tropical juices during the summer period.  Personally, a warm bowl of porridge remains to be my morning fuel, and I do not plan to switch things up anytime soon.

This summer-friendly porridge works well with fresh seasonal fruits on top – strawberries, raspberries and peaches.  Addition of spices will boost your porridge bowl; cinnamon and freshly ground nutmeg are a must-try, even with summer fruits.  The addition of buckwheat adds texture, making breakfast more luxurious.  This recipe may take longer than usual to cook, but sometimes it’s nice to wake up a little earlier than usual to prepare a delicious breakfast to start the day.

Creamy porridge bowl (suitable for summer AND winter months)

Makes 1 portion.


1/4 cup whole rolled oats

1/4 cup buckwheat

3/4 cup unsweetened almond milk

1/2 cup water

1 tsp vanilla extract/essence

1/2 banana, mashed

1 1/2 tbsp ground almonds

Optional add-ins: spices (1/2 tsp each) and other fresh fruit.  


1.  Add the oats, buckwheat, ground almonds, vanilla essence and mashed banana in a saucepan.  Mix well until well combined.

2.  Add the almond milk, water and any spices and dried fruit you desire.  Mix.

3.  Cook under medium heat for 10-15 minutes, until the buckwheat has cooked.   It may start thickening and bubbling prematurely, if so, lower the heat and continue to simmer.  If you’d like fresh fruit in the mixture, add it once the porridge is nearly cooked. 

Cook to your preferences; I prefer my buckwheat slightly crunchy as it makes for a great contrast against the velvety oats. 

4.  Serve immediately, topping your porridge with fresh fruit, nuts and seeds.

My favourite combinations have been: strawberry, banana and coconut chips; peach and banana; kiwi, strawberry and coconut [I stirred in 1 tbsp coconut milk and 1 tbsp coconut water].

If you ever create one of my experimental creations, remember to tag me at #themorningbowl.

Julia | themorningbowl.

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