Winter Breakfast: How to Make Old-Fashioned Porridge
Winter has well and truly begun, and while I am not generally a breakfast person, there is nothing like a belly full of warm, creamy porridge on a cold morning. I do not have a microwave, so I make porridge like my grannies did, on the stove, with locally grown rolled oats.
This porridge begins the night before when I soak the oats overnight. I add half a cup of water and half a cup of milk to half a cup of oats. So easy to remember! My kind of recipe. This is the amount for one person. I soak it in my bowl, in the fridge, with a plate inverted on the top.
In the morning I pour the whole lot into a small saucepan and add a quarter teaspoon of cinnamon. I warm it slowly and stir it constantly until it is the consistency I prefer. Creamy, not too dry. This takes all of five minutes. It doesn't take much cooking because of the long soaking, and the soaking also makes the oats more digestible.
Then pour it back into my bowl and top it with fruit. This week, stewed greengages that I picked from my friend Tanya's tree in the summertime. Summer goodness in the middle of winter. Yum.
Pro tip: scrape out the saucepan with a spatula. Do not waste any of that porridgy goodness. You know your grannies would have done this! Then soak the saucepan in water. Porridge turns to cement when dry.
Do you make porridge in the winter? Maybe you are in the Northern hemisphere and it is too hot for porridge right now. Now is a good time to be planning to preserve all the summer fruit which will be coming on soon, so you will have fruit for your porridge come winter. I know I will run out of fruit this winter, quite soon. Note to self - preserve, preserve, preserve this coming summer. What I do have is vast amounts of jam to use up. Not quite as healthy on porridge, but very yum!