I write this on a dreary January evening listening to the weather man saying that we can expect ‘thunder snow! THUNDER SNOW!?
Now I don’t know about you but ‘thunder snow’ sounds like a baddie from My Little Pony or perhaps a something to run and hide from in The Hunger Games. Either way I’m not playing with it. I just want to hang out in my fleecy pyjamas (they’re loungewear – don’t judge me) and eat comfort food.
But my little one has to go to school, thunder snow or not and I want to set her up for the day with a good warming breakfast. Enter – porridge.
I know it doesn’t sound very exciting but porridge can be delicious. It doesn’t need to be laden with sugar either. Dorothy eats hers with a bit of maple syrup but I like mine plain with a sprinkle of cinnamon.
You Will Need * for one bowl
50g porridge oats
350ml water or a mixture of water and your preferred milk
Pinch of salt
A dash of your preferred milk to finish
Method
- Place your oats in a pan and heat gently until you start to smell warm oats. Trust me, this does impact the taste and its worth the extra couple of minutes
- Add the salt and water or water/milk
- Stir well with a wooden spoon or spurtle. What’s a spurtle? It’s a tradition Scottish stirrer for making porridge. I bought one several years ago from Aviemore because I figured if the Scots say this is how you stir porridge then this is how you stir porridge!
- Bring to the boil and then immediately reduce the heat
- Cook on a medium heat until the porridge reaches your desired consistency – usually about four minutes
- Spoon into a bowl and add a dash of your preferred milk to finish
Top however you like. When I was a child my sister loved jam on her porridge because it turned it pink 💗
Love Rachel ❤
