The breakfast conundrum is an ongoing battle for me. Especially while working nights. What’s fast and nutritious and edible after a 12 hour shift that I can quickly make and scarf down before hitting the sack? This nutrition-packed hot porridge!
The criteria for my breakfasts looks like this:
- It has to be tasty.
- It has to be nutritious.
- It has to be easy enough that I can pull it together post night shift.
This apple and flax seed porridge fits the bill perfectly.
I have often read about the nutritional benefits of eating flax seed. It’s super high in fibre and omega-3 fatty acids (the good kind of fat). Interestingly, it must be ground before being eaten in order to to be absorbable. The trouble is…how exactly do you add this stuff to your diet? By the spoonful? No no. I can’t even imagine.
One day, as I was once again reading an article about what a nutritional powerhouse flax seed is, it occurred to me that perhaps it could be turned into some kind of porridge. That’s when I found this banana and flax seed porridge recipe. I used that recipe as inspiration for a different porridge flavour: apples and cinnamon.
You’ll be shocked at how little you taste the flax seed in this porridge. It’s not gritty or “fibrous” tasting. It’s actually quite mild- I sometimes think of it as “Plain Jane porridge” because it is quite simple. I really like simple in the morning.
I drizzle a bit of maple syrup on top of my porridge, although it’s not really needed. If you feel like getting a bit fancy, stir in any of these toppings for crunch/texture/flavour:
- chopped pecans
- dried cranberries, blueberries or cherries
- chopped dried apricots
- fresh fruits (raspberries! mmm, yum.)
I hope you enjoy this simple and satisfying breakfast as much as I do.
Apple and Flax Seed Porridge
1/2 cup ground flax seed
1/2 cup applesauce
1 cup almond milk
1/2 tsp cinnamon
pinch of salt
2 tbsp maple syrup, optional
In a small saucepan over medium-high, combine ground flax seed, applesauce, almond milk, cinnamon and salt. Bring to a light boil and immediately turn down heat to medium. Whisk frequently for 3 to 4 minutes, until mixture is thickened into a porridge-like consistency.
Transfer to bowl and drizzle with maple syrup, if desired.
NOTE: Ground flax seed becomes rancid very quickly, so if you grind some ahead make sure to store it in the freezer.
