NICOLA GALLOWAY
A little prep for a warming winter brekky can make for a smooth start to your day.
Two make-ahead breakfast recipes to share today. Truth be told, I am not a morning person so the least amount of effort in the morning is my preference. Having breakfasts pre-prepared, or at least partly, means for easy sailing in the morning.
If porridge is on the agenda, pre-soaking the oats the night before is a handy trick for speedy cooking. In the morning simply add milk and any additions and cook – stirring being the most effort required.
A premixed waffle batter made the evening before is another go-to for a weekend breakfast or brunch. The waffles on the next page include some cooked kūmara or pumpkin, ideally extra from dinner the night before, which give them a wonderful sweet and chewy texture.
Date & walnut porridge
There is nothing more comforting than creamy porridge on a cold winter’s morning. There are many ways to make porridge, here I have added some dates for a hint of caramel, and crunchy walnuts. Other dried fruit or nuts could be used. The non-negotiable here is a good pinch of salt, and I do like a dot of butter melted into the porridge to serve (this is optional). If you can plan ahead and pre-soak the porridge overnight it will be ready to go in the morning with a quick cook. This quantity serves two, increase the quantities as needed.
PREP TIME 10 minutes // COOK TIME 10 minutes // SERVES 2
• 2⁄3 cup (70g) rolled oats (I use the smaller porridge oats)
• 3-4 dates, chopped
• handful walnuts, chopped
• ¾ cup (180ml) boiled water
• generous pinch of salt
• ¼ tsp cinnamon
• about ¾ cup (180ml) milk – can use dairy-free milk
• 2 tsp butter – optional
To serve
• sliced banana or preserved fruit
• extra chopped walnuts
• milk or cream
• maple syrup
1. Place the rolled oats, chopped dates and walnuts into a saucepan. Pour over the boiled water and cover with a lid. Leave to soak for 5-10 minutes, or overnight. The mix will appear quite watery initially but the oats and dates will hydrate quickly.
2. When ready to cook, add the salt, cinnamon and ¾ cup milk to the pan. Heat over a moderate heat until bubbling. Lower the heat and cook, stirring regularly, until the porridge thickens, about 8-10 minutes. Have milk at the ready, adding an extra splash as needed to thin.
3. Pour the porridge into two bowls, adding a teaspoon of butter to each bowl to melt into the porridge. Top with sliced banana or fruit and chopped walnuts. Drizzle with milk or cream and a sneaky pour of maple syrup. Eat while hot for winter breakfast perfection.