Winter annoys me. A lot, or at least it has recently. The only thing to look forward to is my birthday, otherwise it's cold, rainy and the only fruit around is apples and pears and apples and pears get boring!
Currently however, grapes are around and they're pretty great. My favourite grapes are the green-y red seedless ones, they're so crisp! I'm going to pretend I didn't eat almost two whole bags of them in two days all by myself...
Enjoy the fruit while it's around, right?
So it's been cold and I've been sleeping under three blankets in two to three layers of Pj's. This crisis calls for a delicious, hot and yummy porridge! And I have just the thing.
Use as much zest and rosemary to taste, it's delicious regardless. The lemon adds richness and the grapes, just the right amount of sweetness. If you can be bothered (I'm not such an early morning person) cut your grapes in half and their sweetness will blend into the oats too. Leaving their skins unbroken makes for an equally delicious breakfast though, so up to you. Either way, make sure there are grapes a-plenty, you won't regret it :)
2/3 cup rolled oats
1-2 tbsp linseed meal (optional)
½ - 1 tsp lemon zest (I used the zest of a small lemon, it was the size of a lime)
1 generous tsp finely chopped rosemary
1 cup milk (any kind)¼ cup water
A good amount of grapes
Chuck everything except for the rosemary into a saucepan on medium heat. Cook, stirring often, until the oats thicken to your liking and the liquid has absorbed. You may need more or less water depending on the toughness of your oats. When the porridge is near ready-ness, add the rosemary and grapes stirring in and cooking for about 2 minutes longer until the grapes are hot and dispersed through. If you slice your grapes you may add them earlier to get the flavour through more. Pour into bowl and top with a splash of more milk, a sprinkling more of rosemary or a dollop of yoghurt.
Eat it while it's still hot and delicious and share with someone special.