Custard-flavoured porridge is a most splendid way to wake up. Hot, creamy, and rich, it will enrich you with a sense of comfort.
I whisk in an egg at the end of cooking to emphasise the custardy flavour, as well as adding extra protein. Serve with Greek yoghurt to further protein-ify this, or with a splash of cream for not-so-naughty indulgence!
This recipe can be gluten-free, dairy-free, and nut-free.
Serves 2
Preparation time: 2 minutes
Cooking time: 10 minutes
Ingredients:
– 2/3 cup rolled oats (use gluten-free if required)
– 1 heaped Tablespoon custard powder (usually gluten-free but be sure to check)
– 1 heaped Tablespoon dextrose, or to taste
– fat pinch lemon zest
– 1 1/2 cups milk of choice
– 1 egg
– Greek yoghurt, cream, and lemon zest, to serve (optional)
Method:
1. Place all ingredients except egg and toppings in a saucepan. Mix together well, then place on medium heat. Cook, whisking frequently, until the mixture is nicely thick.
2. Off the heat, whisk in the egg. Return to the hob and cook, whisking constantly, until the oats are ‘fluffy’. Divide between two bowls, top as desired, and enjoy! 🙂
