How do you like your porridge?

DillytheGardener

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!

Thank you Dilly, you've given me some ideas, I might try it with a dash of orange and vanilla essence, I like both of those flavours.

Thick in slightly salted water with grated cheese on top. Started this habit when I was pregnant 50 years ago. I must have needed salt!

I have mine with blueberrys and cinnamon.

I don’t have it often as it spikes my blood sugars, but when I do I make it with whole milk with a dollop of cream, topped with cinnamon (followed immediately by a walk to bring my blood sugar levels down!!)

I like Flahavan's multiseeded porridge with a teaspoon of Nutella buried within.

I have porridge oats mixed with berries and a splash of semi skimmed milk topped with kefir yoghurt every single day except when it's a 600 calorie day. I never make the oats into porridge and most of the berries come from my garden either freshly picked or out of the freezer. I am so boring but I never tire of eating it. I follow it with a strong coffee!

I don't really like it that much, but it serves its purpose and gives me a few hours before I need to eat again. My husband eats a lot of it, almost every other day so I buy it frequently and he insists on Scots Porridge Oats rather than Quaker Oats, that's both of our preferred choice, I don't like the jumbo oats. I cook it with skimmed milk, eat it with, summer berries at the moment, or honey, stewed fruits occasionally. I remember having it as a child in the winter with brown sugar on the top.

I have porridge every morning in the winter months. I do use the packets of plain porridge, use semi-skimmed milk, all done for two minutes in the microwave, then add a few blueberries. I really would like, next winter, to start to make my own - so am looking at ideas on this thread and will give them a go.

I cook mine in water with a chopped banana and cool it with low fat Greek yogurt , no salt no sugar ! I must try cinnamon, that would be nice for a change . I usually just have porridge in winter , but had it for far longer this year

Made with water topped with milk and sugar.

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.

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.

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'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.

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.

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.

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.

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.

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

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

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.

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.

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

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.