One of the things I’m ALWAYS doing is decanting various ingredients into nice looking glass jars, then chucking away the packaging, and with it, obviously the guidelines on how to cook it. I’m reminded of this nearly every morning when I go to cook porridge and can’t remember the amounts. I thought I’d write it down as a record for me, and also for anyone else who is useless at remembering things, or just fancies porridge and isn’t sure how.
Obviously this isn’t one of those bossy you must cook it this way recipes, but this is how I do it and it always comes out quite well.
For one person, I use:
40g porridge oats
I tend to mix milk and water, but it really doesn’t matter what the liquid is. It could be coconut milk, apple juice, whatever you fancy.
Just put the ingredients in a saucepan and bring them to the boil, then just turn your porridge down and let it bubble away for 4-5 minutes, stirring occasionally.
Now the fun really begins! Add fruit, nuts, honey, jam… whatever you like.
If you’re not a fan of the texture of porridge (I don’t mind it, but I know some people find it a bit gloopy), then overnight oats might just win you over. These soft, sweet oats, also sometimes called Bircher muesli, are a quick way of ensuring that you always have a healthy breakfast.
Allow 40g of oats per person, cover with about the same amount of milk or yoghurt, (or use coconut or almond milk) then add fruit (use frozen as they’ll defrost slowly), nuts, seeds, honey, etc to taste. Leave in the fridge overnight. If you do it in a sealable container, you can even just whack them in your bag and head out with them to eat later in the day. One tip, though, if you’re going to use bananas, wait until the morning – they go a bit slimy overnight. My fave is adding dried cranberries as they plump overnight and taste delicious. They’re also very pretty (but I appreciate that’s secondary to the yum factor for most people).