I pity the non-breakfast-lovers. I can’t tell you how awesome it is to wake up every morning with some sick food to look forward to. I mean, toast alone – buttered toast – is one of the greatest possible things a human can put in their mouth.
So I can’t imagine the idea of skipping out on that first little feast of the day. At the moment I’m on a porridge jag. Give me a warm bowl of oats, a little nut butter, and some fruit and I’m in heaven right now.
On most days, for me, that means a dollop of almond butter, and a handful of frozen blueberries. BUT, on these last couple of slightly chilly mornings left to the Brisbane summer, it’s nice to go that extra mile. <SIDE NOTE! This cool little paring knife was sent to me from Victorinox – I’m kind of in love with it.>
This PB and J Porridge adds a crunchy, salty dollop of the stuff to a creamy oat base. The most essential thing for your porridge, and I can’t stress this enough, is the salt. Oats can be blaaaaaaaand. And what makes the PB&J combo work is that salty-sweet balance. So even if it seems crazy – don’t skip that salt pinch, yo.
The ‘J’ portion of this PB and J porridge is a strawberry compote. It’s great to make when strawberries are cheap and plentiful, as they are in Queensland right now. Obviously these strawberries are already beautifully sweet, so the compote adds only a few teaspoons of honey, a splash of vanilla and a squeeze of lemon to make the most fragrant fruit jam/sauce.
You know what? The compote alone is worth your while – on toast, yoghurt, jam, waffles, whatever. It’s good times.
The inspiration for this bad boy porridge comes from the Hell’s Angels baby….well, kind of anyway. I’ve been reading (again) Hell’s Angel’s by Hunter S. Thompson and it’s such a great book. My inspiration was very literal. There’s straight up a scene where Thompson eats a peanut butter sandwich, while preparing to go on a ‘run’ with the Angels.
Man, those Angels were a wild scene. Thompson was a crazy guy. Have you read it? Let me know in the comments!
- 2 cups chopped strawberries
- 2 tsp honey
- ½ tsp vanilla
- squeeze of lemon
- 1 cup (110g) whole rolled oats
- 2 cups (500ml) milk (almond milk, dairy milk, or any combo of milk or water you like)
- pinch of salt
- 2 heaped tbsp crunchy peanut butter
- To make the compote, place the strawberries, honey, vanilla and lemon into a small saucepan and bring to a boil. Cook for 3-4 minutes, or until it looks jammy. Set aside to cool.
- To make the porridge place the oats, milk, salt and peanut butter into a medium saucepan and place over a medium-low heat.
- Cook, stirring gently, for about 5 minutes, or until the porridge is the consistency you like.
- To serve, divide the porridge between two bowls, top with the strawberry compote and eat.