I often hear people say that porridge doesn’t fill them up, whilst they enjoy a bowl of porridge for breakfast, they are often reaching for the snack drawer within a couple hours of having eaten it. I used to be the same and actually stopped having porridge for breakfast because I would feel hungry pretty soon after.
I have discovered that for me if I add some fat to my porridge then I am kept feeling full and energised for a lot longer, this may not be for everyone but it works for me. For the recipe below I add coconut oil plus some flaxseed as my fat of choice, but nut butter works well too (and who doesn’t love nut butter?!)
If you find that porridge doesn’t fill you, then try adding some fat to it and see if that makes a difference, I’d be interested to know, leave a comment below if it works for you.
The recipe below gives directions for baking just one plum, but I like to make a batch at once to save time. Follow the directions below but add as many plums to the baking sheet as you like, this way, you’ll have plums on hand when you come to make this porridge again plus baked plums are great for a dessert or snack with dairy-free yoghurt.
Did you know plums are a member of the rose family? Plums are great for supporting liver health and starting detoxification, both internally and via the skin. Dried plums, commonly known as prunes, are often used to help with constipation.
-1 plum, halved & stone removed
-1/2 cup (approx. 50g) gluten-free porridge oats
-1 heaped tsp. coconut oil
-1/2 cup dairy-free milk (I use almond or coconut milk from a carton)
-1/2 tsp. ground ginger
-1 Tbsp. ground flaxseed
How To Make
Pre-heat oven to 180C/355F and line a baking sheet with parchment paper.
Place the prepared plum on the baking sheet, cut side down and bake for 15-20 minutes, until soft but still holding its shape. Remove from oven and set aside.
Place a small pan over a low to medium heat and add the oats, milk and ginger. Heat gently, stirring frequently until porridge has thickened and reached the consistency you like.
Remove the porridge from heat and stir in the ground flaxseed until fully combined.
Pour the porridge into a bowl and top with the baked plum. Scatter over additional toppings such as coconut flakes, pumpkin seeds, or chopped nuts.