How do you like your porridge?

I love porridge almost any way.
I sometimes cook it with nuts and dried fruits in, often with at least cranberries.
I like it very plain, with sugar, with honey, maple sugar or syrup, with coconut sugar (or coconut milk) thin or thick, creamy or even lumpy...

I love it with miso and toasted seaweed, with other fermented beans (such as fava bean), in fact I even like it cold!

My daughter makes "porridge bars" with her left overs, fruit and nuts, cacao powder... they are delicious too.

25Avalon

B9 are you Scottish by any chance? All the Scots I know put salt on their porridge rather than sugar.

You can add me to your list! Scot here who has her porridge with salt, that’s the way my Papa made it and the way I’ve always done it. Soak the oats over night then cook with some milk and add salt!
I’ve tried it with honey and although it’s lovely, I always go back to the way I learned as a girl!

Thank you TerriBull I had it at a cafe once and loved it and asked how they got that lovely orange favour and then tried it with vanilla too!

( it is also lovely with stewed rhubarb cooked down with a couple of table spoons of orange juice!)

I hate cooking but enjoy baking and making breakfasts!

Born and bred a true Scot but can't stand porridge. My Scottish granny used to take only salt on hers and said that the correct way to eat it was to have a bowl of cream (top of the milk) beside the porridge and dip the spoonful into it, rather than add milk to the porridge bowl.

annodomini

Born and bred a true Scot but can't stand porridge. My Scottish granny used to take only salt on hers and said that the correct way to eat it was to have a bowl of cream (top of the milk) beside the porridge and dip the spoonful into it, rather than add milk to the porridge bowl.

I remember my grandfather eating his porridge (made with water and plenty of salt) with a separate bowl of milk, into which he dipped each spoonful. The porridge was very thick and stiff, and, starting from the rim of the bowl, he worked his way round in a spiral towards the centre. Having dipped the final spoonful, he then drank the remaining milk with great gusto! I cook my porridge the same way, with water and salt only. I have never seen anyone sprinkle salt on their porridge; it's always added during the cooking.

I have porridge almost every morning. Raw.
I can’t be bothered to wait for it to cook and then have a saucepan to scrub. I just add hot water and eat it like that.
Porridge was peasant food before recently becoming fashionable - plain, cheap, filling. If you add milk, sugar, fruit, Marmite or whatever, you’re adding masses of calories and might as well eat cream cakes for breakfast.

I haven't had it for some time, as you will appreciate the way I loved it is very fattening. I loved it with lashings of Brown sugar on it!

I also have my various porridges with hot water. I tip boiling water on the porridge and microwave until it rises up in dish then add cold milk to cool
sometimes I have the 'MOMA ' Jumbo oats in sachet with pumpkin and chia seeds also Bircher 'rude health' muesli.

I make mine with half milk half water and add sweetener to taste. If I have a few raspberries or strawberries from the garden I will add those, but wouldn't buy those fruits just to add to porridge. When we were kids mum used golden syrup to sweeten but I do resist now!!!!!