Tyrolean Porridge is the perfect running fuel

I have not always been a fan of porridge. However, that changed recently.

img_4812A skiing weekend to Obergurgl in the Austrian Tyrol opened my eyes and awakened my taste buds.
Every morning the Hotel Madeleine laid on an array of Austrian deliciousness. I was continually drawn to their offering of ‘Tyrolean Porridge’.
It was a bowl of golden aromatic wonder that I adorned with a light drizzle of honey. It was the perfect fuel to keep me sated throughout the morning’s exercise.
If you do not believe the benefits of porridge, have a read of this article on the LiveStrong website What are the benefits of eating porridge?’.
In a bid to recreate this perfect breakfast, I chatted over recipes with the Madeleine kitchen team. After a couple of attempts I have achieved my version of Tyrolean Porridge that now fuels my runs and recovery. Absolutely delish!
The recipe below provides two substantial servings. Give it a try and see what you think.
Nikki x
Serves two people
500ml semi-skimmed milk
50g semolina
125g porridge oats
40g butter
pinch of salt
1 teaspoon vanilla extract
zest of 1 lemon
sprinkle of icing sugar
flaked almonds
1  Heat the milk gently on the hob.
2  Pre heat the oven to Gas Mark 5 or 180 degrees.
3  Once the milk is boiling add salt, porridge oats, semolina and butter.
4  Heat, while stirring, until the milk is absorbed and the mix thickens.
5  Once thickened, add lemon zest and vanilla extract, stirring until well mixed.
6  Tip into a buttered oven dish.
7  Sprinkle a little icing sugar and some flaked almonds over the top.
8  Bake uncovered in the oven for 30 minutes.
9  Serve in bowls drizzled with a little honey.



  1. Hiya Nik, this looks and sounds amazing. I am going to try it over the weekend – will let you know how I get on. I’m especially excited as I think it will be closest I will ever get to a skiing holiday in the Austrian Tyrol! Lxx

    Liked by 1 person

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