I’m not one to make new years resolutions. In my opinion, the aim to “get fit”, “eat clean” or “be healthy” shouldn’t be a goal just reserved for the first few days of the new year when you have an iron constitution and bucket loads of determination, they should already be integrated into your lifestyle. Now, don’t humbug me – oops, wrong month – there’s a simple explanation for my lack of new year cheer: I don’t make goals because I don’t stick to them.
What I do stick to however, is routine. Particularly, a consistent breakfast routine. Okay, so maybe not the breakfasts themselves are consistent, but I consistently eat breakfast. I consistently eat porridge for breakfast. I consistently select my low FODMAP breakfast from an array of porridge flavours..? Yeah.
A few of my favourites?
Zucchini and ginger, banana and cacao, carrot and cinnamon, blueberry and coconut, peanut butter and anything.
(Trust me there’s more, but I thought I’d cut to the chase.)
The old favourites are going to have to move over though, because there’s a new kid on the block: Golden Pumpkin.
There’s just one word necessary to describe this glowing bowl of golden goodness: turmeric.
It’s anti-inflammatory, a powerful antioxidant and it lends all foods great and small that lovely golden glow. And it tastes pretty good too.
Why else does this make a great low FODMAP breakfast?
It’s quick , it’s full of goodness (there’s no greater way to start the day than with vegetables!), it’s packed with fibre (thank you, flaxmeal) and it’s full of flavour! And sometimes, flavour is a thing you miss on the low FODMAP diet. But I promise this breakfast will not disappoint with subtle spice and hints of caramel.
Still a skeptic?
I don’t know how else to convince you…
So you’ll just have to try it and convince yourself!
Love your porridge adoring author, Rosie.
- 80g pumpkin, peeled and cubed
- 40g oats
- 1 tablespoon ground flax
- 2 teaspoons coconut oil
- 1-2 teaspoons coconut sugar, to taste
- 1/4 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 250ml water
- Berries, seeds, coconut yoghurt for topping
- Microwave or steam the pumpkin for 1-2 minutes until soft. Once cooked, transfer to a small saucepan and mash with your weapon of choice (I went for the potato masher) until smooth. Or lumpy, if that's what you like.
- Add the oats, flax, oil, sugar, spices and water to the saucepan and cook over medium-low heat until bubbling and thick.
- Serve your golden porridge with fresh berries, mixed seeds and drizzles of coconut yoghurt.