How do you like your porridge?

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!!!!!

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 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 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.

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.

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.

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!

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!

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.

Made with milk, and brown sugar stirred in.

Oh ariodante! Thank you so much - and I truly can’t believe I’ve never thought of doing that. I will now…nectar of the gods!

I’ve been inspired by a lot of these replies (though not the cheese one, yuk, sorry!). Lots to try if I run short of apricots. Happiyogi, I just tip a packet of dried apricots into the slow cooker with boiling water and stew them until really soft. I like them smooth so I blitz them with one of those soup blenders and then I keep some in the fridge for my daily ration and freeze the rest. Food of the gods.

ariodante65, you absolutely had me at hot apricot purée! I adore apricots and would cheerfully crawl over broken glass to get to good ones!

How do you make your purée? Decent fresh apricots are scarcer than hen’s teeth so I’m wondering if you blitz tinned ones, or use the little organic Clearspring tubs.

Hurry up breakfast time!

I cook mine in the microwave with water and then sweeten with cinnamon then some honey on top and a few flaked almonds. Depends what fruit I have in for toppings. Favourites are blueberries or raspberries.
I’m also fond of topping it with stewed fruit ie apples,apricots,rhubarb,blackberries.

I found out by chance that if I cook the porridge in the mv at 600 for 2 mins stir it and the another 1 min at 600 it comes out much creamier than 3 mins at 900 suggested by the makers. I then put a small squeeze of honey on top and stir again. Then I top with a variety of fruit then low fat Greek yog plus a variety of nuts. Yummie

Half a cup of porridge with oat milk cooked for 2 mins in the microwave. Add frozen blueberries for another 30 secs. Chopped banana, pumpkin seeds and walnuts. Yum

I eat porridge for breakfast every morning, mixing jumbo and regular rolled oats cooked in the microwave with semi skimmed milk. When it’s done I stir in some salt then eat with blueberries on top.
As someone who can’t eat a large meal early in the day, it’s perfect for me.

We do ours in the slow cooker every night except when it's hot or we're away. Made with almond or coconut milk. Sometimes I add an apple before cooking and put cinnamon powder on when we eat. Sometimes add blueberries and maple syrup after cooking. Or cook pears and add ginger syrup. It's like having dessert for breakfast.

Oats and milk in the microwave. So quick and no scummy residue round the pan.
The Collective Straight Up Greek Style Youghurt (no sugar) has been a real find for cooling the porridge.

I cook my porridge (DH doesn't like it) on the hob with water and a tiny pinch of salt in, have it with a little cold semi-skimmed milk and some flaked almonds on top. Very nourishing and it keeps me going for the morning.

This is like asking 'When did you stop beating your wife?' ?

There is no place for porridge in my world.

I make ours with a mixture of milk and water and a little salt.
I like to add some berries, or honey and sometimes with stewed apple or rhubarb, whatever’s in the fridge. Have never had it with yogurt or cinnamon so must try that.

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

Soaked over night in almond milk. Then with blueberries and a splash of maple syrup. Often have it for my lunch too.

Goodness, I can't bear anything sweet with it. I was brought up just to add a sprinkle of salt over it, and a glug of cold, full cream milk. It would be like putting sugar in tea - lots of people love it, but just seems so wrong!