How do you like your porridge?

I make mine using unsweetened coconut milk it's sweet enough I don't need any honey with it. Also low calorie.

I don't really like it but in Winter I might have an instant one with honey if I am off to golf on a cold morning.

I have it with blueberries sweetener greek yoghurt and cinnamon.
But my favourite is with honey and fresh cream poured over it.

I like it with Greek yoghurt and raspberries. Other fruit when I’ve no raspberries. Sometimes I replace the yoghurt with Creme Fraiche.

Whiff that sounds lovely. I make mine with skim milk, and a dash of orange essence or vanilla essence, then pour a little milk on it when it’s in the bowl, add a sprinkle of brown sugar, and some chopped bananas and voila!

Make mine with water, then add Greek yoghurt, a banana, or raspberries, and a drizzle of skinny Maple syrup. In winter grated apple or pear and cinnamon. Delicious.

Straightforward cook in slightly salted water with milk atop (or cream if I happen to have any) and bingo! Lovely. However, some concoctions here have decided appeal so I may push the boat out some day. On the other hand laziness and speed may take over as I'm not much of a kitchen dweller these days.

Some of these sound good! I might see if cinnamon makes mine even more gorgeous.

I have mine with fruit, usually a handful of blueberries or some raspberries, or sometimes chopped prunes. I also add a dash of cold milk on top. My alternative is to chop a couple of dried figs up small and to heat them in milk for a topping. It sweetens the milk and separates the fig seeds and is really tasty.

Jumbo oats , made with almond or soya milk . Nice and thick served with blueberries on top.

I cant eat porridge. Even when I was young and used to go away for weekends with my Youth Club, I would prefer to go hungry rather than eat porridge. Maybe if I had been offered some of the exotic toppings mentioned here I would have found it palatable.

Always with semi-skimmed milk. Cooked until all the oats have burst and it is creamy and silky then add fruit that I have either stewed or fresh.

Today is stewed blackberries (picked last summer) and apple (bought) ?.

Every alternate day. Tomorrow is kippers.

s/s milk, prunes/blueberries/chopped banana or whatever else I have in, half a teaspoon of soft dark sugar.

I add some chopped dried apple when cooking, and a touch of cinnamon.

Half milk and water old fashioned porridge oats sprinkle of brown sugar and a splash of cold milk if I have raspberries or sometimes stewed apple. I only eat it in the Winter though.
My sisters children used to eat it raw with cold milk and a good sprinkle of salt their Dad was Scottish so I assumed that’s how Scots ate theirs but YUK!!

I am Scottish and I hate the stuff. Admittedly as a child, it was only ever served with sugar and cold milk- the latter I hate. I prefer toast with honey or a banana.

I like it thick, lumpy even, with homemade rose hip syrup drizzled over the top. When I was in NZ they served it creamy with rhubarb compote on top which I also like.

Those of you who hate porridge like me, try overnight oats. Stir some jumbo oats into full fat Greek yoghurt and leave in fridge overnight. Delicious cold with berries.

Avalon, home made rose hip syrup sounds lovely! I would struggle to find enough hips, I do make blackberry syrup which has to be strained and sweetened to go with mine.
I make gallons of it and use it every day on porridge in winter. Also it doubles up as a cordial, and is good on ice cream.

I'm not eating porridge at the moment (I have porridge phases) but when I was last eating it every morning I put rolled oats in a half milk-half water soak with some dried currants overnight. Then it only need a short zap in the microwave. I drizzled a little golden syrup over it before eating it. Good comfort food but I never found it lasted the morning as some people claim.

I make mine with mainly water and a dash of semi skimmed milk. Serve with salt, semi skinned milk and a spoonful of golden syrup.

I don’t have porridge as I don’t eat grains but my husband makes his with water and adds cinnamon and a pinch of salt.

3dognight you need about 400 rose hips! the wild variety are best, and loads of patience to chop all the calyxs off, before boiling up 3 times, extracting the juice each time, and finally adding sugar to the juice and boiling. It is a work of love. Also explains why rose hip syrup is so expensive to buy which you can. Boots and Holland&Barrett are stockists.

Made with water topped with milk and sugar.