October 20

The Porridge Season

Nutrition, Recipe, Vegan


So here we are again, the nights are drawing in, the long drawn out summer has faded away, the annual autumn leaved blanket is starting to cover the ground and getting out of bed in the morning is getting a little harder and a little bit more chilly but not to worry there’s always a hot and tasty bowl of porridge to wake upto.

London Porridge Championship

Randomly today I thought I’d post a #TBT (Throwback Thursday) on my instagram of my winning the 2014 Rude Health London Porridge Championship and wouldn’t you know it turned out that the 2016 event was TODAY, very spooky.

So I thought I would re-blog my recipe from that proud winning moment in 2014.

La Madre ‘The Mother’ (of all porridges)


Base Ingredients (1 Serving):

  • 50g Rude Health Oats
  • 250ml Rude Health Almond Drink
  • Half a Freshly Squeezed Orange
  • Cinnamon Sprinkle
  • Small handful of raisins
  • 2 Tablespoons Coconut Milk (added at the end of cooking)

Topping Ingredients:


The Thought Process Behind The Dish

I’m usually a big fan of throwing loads of awesome ingredients into a bowl when I make my own porridge, lots of berries, nuts, seeds, dark chocolate, granola, yoghurt, sometimes protein powder etc but for this porridge I wanted to create something much more refined and subtle without bulking it out with big ingredients, at the same time keeping it as close to mother nature as possible hence the name of the recipe ‘La Madre’ or The Mother.

I first wanted to create a base porridge that was rich, creamy and warming.

Cooking the oats first in the almond milk and then adding the coconut milk at the end, gave it that rich creamy flavour and thick consistency, without the use of dairy. The fresh orange juice, raisins and cinnamon then gives it that zingy, refreshing yet warming almost Christmassy feeling.

I then wanted to set the taste buds on fire with a blend of toppings to give different tastes and textures without overdoing it.

I had to include dark chocolate somewhere in the recipe without it over powering the whole dish but complimenting it, when I saw the Montezuma Lime and Sea Salt dark chocolate I knew I had a winner, continuing the citrus theme from the base.

I then wanted to include Sleepy Honey a raw set Zambian honey mixed with nuts and seeds , I am lucky enough to be friends with the creator and I knew a solid dollop of the set honey mixed in with its nuts and seeds would be perfect for the centre, as it would melt slowly into the porridge along with the dark chocolate.

There was then the need for some crunch or texture and having savoured the delights of Qnola before I knew it would make a great alternative to the normal nuts and seeds, I used the original version which is made up of mainly slow-roasted quinoa with agave, chopped almonds, pumpkin seeds, sunflower seeds, cinnamon, vanilla, himalayan pink salt, chia seeds and coconut.

Now I had the crunch, the sweetness of the honey and the velvety texture of the melted dark chocolate, it just needed finishing off with some light and fragrant flavours, aromas and colours, so I grated the zest of a beautiful organic orange which smelt amazing and some fresh finely sliced mint to finish the topping and to give that fragrant zingy taste and aroma, the cornerstone of the dish.

The Cooking Instructions

Pour into a saucepan 50g of Rude Health Oats and 250ml of Rude Health Almond Milk with a sprinkling of cinnamon and squeeze half an orange straight into the pan, bring to the boil and simmer on a low heat for 3-4 minutes.

Keep checking the porridge to make sure it does not burn or dry out and stir when necessary until the porridge is really thick, then turn off the heat and stir through 2-4 heaped tablespoons of coconut milk depending on your preference of thickness, this will add a creaminess to the porridge and loosen it up. Serve up in bowls.

Roughly chop 20g of the dark chocolate and split into 4 equal amounts placed evenly on the porridge around the bowl.

Take a heaped teaspoon of the Sleepy Honey and drop in the centre of the porridge, this will gradually soften and melt from its harden state.

Then sprinkle Qnola between the dark chocolate areas, the orange zest randomly around the dish and the finely chopped mint on top to finish.

Et Voila!


About the author 

Adam Stansbury

Personal Trainer for over 10 years and a Vegan for over 5 years. I'm passionate about helping people to realise that they can transform their bodies and our planet at the same time.

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