Cook this: coconut chia oatmeal with maple blueberries (low FODMAP)

Winter may be officially over in Melbourne this weekend, but it’s still kinda cold right now! And, still recovering from the world’s nastiest throat infection, I’m still craving comforting and warming breakfasts in the mornings, like this one you have have seen on my Instagram feed last week and have been eating almost every morning since!

I absolutely love a good bowl of oats, be it in porridge/oatmeal form, baked, granola or overnight – hearty and filling, healthy and delicious, and wonderfully versatile, can’t really go wrong! Here’s my new favouritr way to do them (and yes, still FODMAP friendly).

To make one serve:
– ½ cup rolled oats
– 1 tsp chia seeds
– 1 tbsp shredded coconut, plus more to top
– 1 cup milk (I use Zymil)
– 1 tsp vanilla extract
– ¼ cup blueberries (frozen are fine)
– 1 tbsp pure maple syrup

1. Combine the oats, chia seeds and coconut in a small bowl or tub, then pour over half a cup of the milk mixed with the vanilla (optionally here, you can mix that half cup of milk with protein powder – I like to use half a scoop of Nu Zest chocolate, best stuff ever!), then cover and rest in the fridge overnight.

2. In another small bowl or tub combine the blueberries and maple, and again cover and refrigerate overnight. Not essential (you can obviously just throw the berries and maple on top when you’re done cooking your porridge in the morning), but if do you remember the night before, the blueberries taste even better!

3. In the morning, put the soaked oats and the other half cup of milk in a small saucepan over low heat, and cook, stirring constantly, until it’s thickened up to a consistency you’re happy with. If you don’t have access to a stove/want a quick fuss-free breaky , microwave for about a minute and a half, take it out to stir and then give it another minute.

4. Serve immediately, topped with the maple soaked blueberries and a little more coconut on top.


Cook this: T2 Lamington Tea porridge


Monday morning, ready to take on another week! But not without a good breakfast. And this one is an absolute beauty. But before I get to that, let me explain how the ridiculous idea of making porridge with a cup of tea came about. I stumbled on a great find last week in the Extraordinary Routines site. This project, put together by Madeleine Dore, is exploring the daily routines of creatives such as writers, artists, designers and other who “bring a unique spirit to the world around them.” It’s really interesting to read how these successful and happy people run their days, and has some fantastic inspiration if you’re looking for a bit of a change!

Being food-minded though, it wasn’t long before the RECIPES menu caught my eye. The first image I saw was what looked to be a pretty little bowl of porridge or overnight oats or something, so I clicked on that to find myself face to face with a recipe for earl grey porridge. Sorry, WHAT?!


It’s no secret that I love my tea. As you may be able to tell from the picture above: that’s all of the tea. No, that’s a lie – there’s more in the pantry And more tea cups and mugs. So many more.  I also love oats, in just about any form. So the idea of combining these two of my favourite things? Yup. All sorts of yup.

I mentioned this earl grey porridge idea to husband, to which he replied, “I bet it’d taste good with that Lamington tea you’re so obsessed with at the moment.” Damn, why didn’t I think of that?! Done deal! I love T2’s teas (their Melbourne Breakfast is a HUGE favourite in our house), but they’ve really outdone themselves with their Lamington Tea; as you can see below, it’s a gorgeous black tea with coconut flakes, cocoa nibs and tiny little chocolate drops. Heaven!

I’m sure whatever the recipe on the site was was perfectly good, but I didn’t actually bother reading it. Once I’d seen the title, I figured I’d be able to get it right myself. And surprisingly, I actually did (not all of my ideas work out so well)! Here’s how you can make your own bowl of lamington porridge breakfast happiness..

For one bowl of porridge, you’ll need:
– 1 cup of tea. T2’s Lamington is perfect for this, but if you don’t have any/can’t be bothered buying any, just use your favourite black tea. Brew it with ¾ cup boiling water, steep for a few minutes, then mix it ½ cup milk.
– ½ cup rolled oats
– Toppings of choice – I used a few raspberries, crushed toasted almonds, shredded coconut and toasted cacao nibs


To cook it:
1. Combine the tea and oats in a pot over medium heat. Bring to boiling point, then reduce heat to a simmer and cook, stirring constantly, until porridge reaches your desired consistency. Serve immediately with your toppings of choice.

A one step recipe. So simple. So delicious. It’s also the perfect starter meal for the day for me, being gluten and lactose free (I use almond milk), as well as low FODMAPs. So much stomach can’t bitch up later on. And just to get a bit more tea in, I made a cup of the English Tea Shop’s organic green tea to go along with it.That, my friends, is the way to breakfast.