I really love cinnamon so over the weekend I was pleased to see an article in the Guardian extolling its virtues. From reducing blood pressure to improving blood sugar levels and even helping prevent tooth decay, cinnamon is a wonder spice!
For me, aside from all these benefits, cinnamon is just lovely. With a warming flavour and a slightly sweet taste, I find adding cinnamon to my Porridge irresistible.
As it’s New Year and time to think about our health after Xmas (not just our waist lines) I’ve written this new and nutrient packed Porridge recipe…
Cinnamon, saffron and blueberry purèe Porridge
Makes: 2 generous portions
Takes: 5-6 mins
1 1/2 cups of jumbo oats
2 cups of water
1 cup of milk (or dairy free milk substitute)
Pinch of saffron
2 tablespoons of sugar free blueberry puree
1 teaspoon of cinnamon powder
Into a saucepan place the oats, water, milk and stir thoroughly.
Place the saucepan over a high heat and stirring constantly, cook for 2 mins.
Reduce the heat to a simmer.
Stir in the saffron strands and continue to cook the oats for 3-4 mins or until you have a nice thick and creamy Porridge consistency.
Remove the saucepan from the heat.
Pour the porridge into two bowls.
Then add one tablespoon of blueberry puree and half a teaspoon of cinnamon to each bowl and swirl through the Porridge.
Finally garnish with a few stands of saffron, a little more cinnamon and serve hot for a happy and healthy New Year!