I have porridge oats pretty much every day. They are comforting, especially in the colder months, and they keep me going for four to five hours. Something, which eggs have never achieved. Furthermore, oats are cheap! I tolerate oats well, but I know that 20% of celiacs cannot tolerate oats. It definitely worth giving them a shot, however, as there is no breakfast coming anywhere near porridge! There should be certified gluten-free oats in the health aisle of your local supermarket or in health shops, so you might wanna go with them. Oats are indeed a super power breakfast.
I usually just fill a mug with 2/3 cup (approx. 50 g) of oats, top them up with boiling water from the kettle, stir, and then microwave them for 30 seconds – this works fine, even with rolled oats. I normally have them with flax, cinnamon, berries and/or banana. This is a really quick, really healthy, and really satisfying breakfast.
This is a more fancy version of my standard porridge, prepared on the stove top. It is still reasonably quick to make, and it makes a bigger batch of porridge even though you use just as much oats as for the microwave version. As you might have learned, I have kind of a fondness for coconut flour. I am so happy since I got my coconut flour from here, and I use it almost every day to make a quick snack or just to satisfy any carb cravings I might have without using up my carb credits hehe. It tastes so rich and coconutty, but is still virtually free of net carbs, as the carbs in coconut flour are almost all fibre! Isn’t that good? Oh yes, and it is a lot lower in fat than coconut, which is also good! Coconut flour absorbs HEAPS of water, and I just love how you add a little water or almond milk to coconut flour and get the loveliest mousse! But that’s a different story…
Back to my super power breakfast – one word of warning: DON’T have that when you have a lunch meeting on with your hubs/date/bestie/sister/mum/boss/whoever – you will NOT be hungry for lunch if you have this for breakfast! So if you are one of those who are magically drawn to the chocolate bar vending machine in your office at 11 am, have this for breakfast, and spare your wallet and your waistline the disgrace! Honestly, isn’t the prospect of being fully satisfied until the early afternoon worth getting up 2 minutes earlier? I think it definitely is. And that’s why we go straight to the point now:
Super Power Breakfast
2/3 cup rolled oats (certified gluten-free)
600 ml (1 pint) boiling water
pinch of salt
2 tbsp (14 g) coconut flour
1 tbsp (10 g) flax
1 tsp cinnamon (optional)
stevia to taste
toppings by choice (e.g. fruit, nuts, honey, maple syrup…)
Boil water in the kettle. While you are waiting, start dry roasting oats and salt in a small saucepan over medium heat while stirring continuously – don’t let them catch! When the water has finished boiling, pour into saucepan (watch out – there will be splashes when the water touches the hot pan), keep stirring while boiling for about one or two minutes. Reduce heat and add flax, whisking thoroughly as to prevent the flax from becoming a “flax egg”, then add the coconut flour and keep stirring. As coco flour absorbs so much moisture, you should soon have a thick and lovely porridge! Now transfer to a bowl (I love how it comes out really clean from the saucepan – must be the coconut flour), top with your favourite toppings and love the feeling of satiety.
Tip: If you want to be even fuller, you could try replacing (part of) the water with your favourite dairy free milk. I haven’t tried that though, as I found that using just water is sufficient for me and saves me money.