Lifestyle
Juliette’s Porridge Recipe
I never managed to eat breakfast in the morning.
As a child, it was a daily struggle for my parents to get me to eat a bowl of cereal or a glass of milk. When I was older, I always had a good excuse: not hungry, too fast, allergic to the smell of steaming coffee... But as I got older (and more mature), I realized that I would never be able to diet for more than 15 days without a real meal in the morning, and that it was obviously a heresy to make so much effort to eat healthy while skipping this fundamental meal.
I then got into the muesli bowls and other porridges that were invading my Instagram and Pinterest accounts, and quickly became addicted. It's hearty (yes, I even converted my boyfriend!), varied (you can put the fruits you want, depending on the season), and I admit that I can't live without it anymore...
Almond Milk Porridge (1 person)
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3 to 4 tablespoons of oats
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100ml of almond milk
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2 teaspoons of cinnamon
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Fruits
Cook the almond milk for 5 minutes on low heat,
cinnamon and oatmeal: the porridge is ready when the oats have completely absorbed the milk.
Add the fruit (I personally like raspberries and blueberries, which you can also buy frozen) and maybe some dry fruit (such as raisins for extra sweetness).
If you have some more time, you can serve this porridge on an apple compote (2 peeled apples cut into pieces and a little water and cinnamon, cooked for 30 minutes at a low heat). It’s delicious.
Bircher Muesli (1 person)
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3 tablespoons of oats
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150ml of almond milk
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1 tablespoon of chia seeds
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1 teaspoon of honey (or maple syrup)
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A pinch of cinnamon
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Fruits
Mix the oats, almond milk, chia seeds and honey in a bowl and let sit overnight in the fridge.
In the morning, sprinkle with cinnamon, and add fruit pieces (I use banana/raspberry or banana/apple) and dried fruit or oilseeds (I usually add raisins and hazelnuts).
PS for those in a hurry: personally, I take these breakfasts in a Le Parfait jar to eat them when I get to the office.
