I love the sunshine, the heat, the ripe tomatoes and the fragrant melons of summer. There is just one problem, and that’s breakfast. I’ve been doing the porridge thing for years now and my body would probably fall apart without its daily intake of oats. But I just can’t face a steaming hot bowl on a steaming hot morning.

What’s worse, I don’t like muesli, hate soggy, sweetened cereals, refuse to eat overly sweetened “snack bars” and like to save my sourdough toast for the weekend. So I have adapted the famous Swiss “Bircher” muesli to become a summer porridge that does all the things porridge does for me, without the hot, steamy stuff.

It’s easy to make, as the oats will soak happily in the time it takes to have a shower and generally wake up; it’s full of good things such as bananas, apples, yoghurt, sultanas and honey; and it is infinitely variable to one’s own taste.

I top my summer porridge, as I do my winter porridge, with a spoonful of mixed linseeds, sunflower seeds and sesame seeds, and my husband tops his with extra sultanas. Sometimes I mix up green and red-skinned apples. If there are any cherries or berries lying around, they might go in as well. I grate the apples directly into the soaked oats, grating clear through the core, pips and all. I can recommend Neal’s Yard Organic Jumbo Oats from Holland and Barrett, and any good low-fat yoghurt. And the best thing of all? There’s no porridge pot to wash.

SUMMER PORRIDGE

Soak: 30 min Prep: 10 min

Serves 2

Use any fruit or berries in season, and add nuts if you wish.

75g rolled oats
200ml water
150g natural low-fat yoghurt
1 tbsp Australian sultanas
1 to 2 tbsp runny honey
1 banana
2 unpeeled green apples

METHOD

In a large bowl, soak the rolled oats in the water for 30 minutes. Drain off any excess water and add the yoghurt, sultanas and honey, mixing well. Slice most of the banana directly into the bowl and toss through.

Grate the apples directly into the bowl and quickly toss through. Divide the porridge between two bowls, slice the remaining banana over the top, drizzle with a little extra honey and serve.

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