Introduction
Porridge is oats simmered in water or milk until creamy. It is one of the cheapest breakfasts there is, keeps you full until lunch, and takes ten minutes. Top it with fruit, nuts, a spoon of honey or a pinch of cinnamon.
Oats grow well in cool, wet climates, and for centuries oatmeal porridge was the daily food of Scotland. The Scottish way is oats, water and salt, nothing else, and porridge is still stirred with a wooden stick called a spurtle. Every year the town of Carrbridge holds a world porridge-making championship. With water or a plant milk and maple syrup instead of honey, the dish is vegan.
Ingredients
- 80 g rolled oats
- 500 ml water, milk or a plant milk, or half water and half milk
- a pinch of salt
- toppings: a sliced banana, berries, nuts, cinnamon, honey or maple syrup
Tools
- A small saucepan
- A wooden spoon
Preparation
- Put the oats, the liquid and the salt in the pan and bring to a simmer over a medium heat.
- Cook for 5 to 8 minutes, stirring often so it doesn’t stick, until thick and creamy. Add a splash of liquid if it gets too thick.
- Leave it to stand for a minute off the heat, then pour into bowls and add your toppings.