Porridge

My friend in Oregon USA cooks dried fruit and nuts IN the porridge. She puts cranberries, blueberries or whatever as well as a few raisins, various nuts and often seeds. Today I had flaked almonds and cranberries in mine and a little milk. I like it this way.

I do also like savoury porridge though. I have mine with a dark miso... and sometimes toast the flat nori seaweed till crunchy and sprinkle on top. My daughters like it this way too - but not my sons/husband who roll eyes at it!

A friend's son has porridge with cheese and coconut. Now THIS I think is a step too far for me.

I always use the proper oats and not the quick stuff and add lots of fruit and honey. The best porridge in my opinion is made overnight in the slow cooker. It is really creamy and filling and it's ready when I get downstairs.

Make sure you're having a 40g portion then add some blueberries or dried fruit. Delicious.

jingl there's a description of a haybox oven in this book which I bought last year.
It's a collection of recipes published in 1932 and it's just amazing how much our food has changed (and how much we've lost) in less than a hundred years. We have of course gained a great deal too.

Yes. That's a hay box oven isn't it Tegan. (Only ever read about them)

I had a good sized portion of porridge made with Jordan's organic whole oats this morning at 9.30. (Skimmed milk) At 12 o'clock I was ready for, and thoroughly enjoyed, two slices of toast and marmalade. Best to spread breakfast out over the morning IMO.

Overnight oats reminds me of something in an Enid Blyton book where the children cooked porridge overnight using straw.

They did an experiment on Food Unwrapped on TV where they proved that porridge made with whole oats lasted longer in the stomach than processed oats .

Not sure processed oats like Readibrek are as good as unprocessed oats.
Actually LOVE taste of Readibrek - seems a healthier option though to Oat so simple which is SO SWEET

Porridge made with milk - tried for a long time - mixed with banana, nuts, berries and ALWAYS very hungry a couple of hours later.

My first post, so bear with me.
I love overnight oats, so filling and so easy. 35g of porridge oats, 200ml yogurt or fromage frais ( I use fat free) and a good handful of frozen fruit (I use mixed berries). Layer up oats, yogurt and berries in three layers. Seal and put in the fridge overnight.
You can make two or three days at one time. Absolutely delicious!!

I live in the north of Scotland and make my porridge the way my mother did which means soaking oatmeal overnight and then cooking in the morning adding salt. Mum used to cook it for what seemed ages but I cheat and use the microwave! This also saves having to scrub a pan! It takes around 10 mins and you need to stir it vigorously every 2 mins or so. I find, made this way, it definitely is a slow-release food and keeps you satisfied until lunch time.

We use Alpro rather than milk and add seeds and nuts after cooking. The naughty bit for me a a spoonful of honey on the top.

I'm completely the opposite to you, Minimo - perhaps you're not having enough. I always have porridge as it fills me up, unless we are having an early lunch then I just have a slice of toast to see me through. We use store brand Scots Oats and add sunflower seeds and honey. It was a bit of a hit and miss affair as to the consistency but DH, bless him, measured and weighed ingredients until he found the best formula for us and is usually pretty much how we like it. 200 mls of milk (we have skimmed as healthier) and about 40 garms of porridge which is roughly 4 heaped spoons. If this still doesn't fill you up you can always add fruit.

Use proper porridge oats and cook in a saucepan on hob - tastes much better than microwaved. Leave to soak in liquid overnight then it doesn't take as long to cook

40g oats mixed with milk and water as per a WW diet plan a few years ago. Then chopped banana on top when it comes out of the microwave. Keeps me going until lunchtime. Porridge used to give me indigestion but I can eat it again as I've got older. Scottish MIL likes a tot of whisky on hers in cold weather which doesn't appeal at all.

I use 3 dessert spoons of Ready Brek mixed with hot water from the kettle and add either sultanas and cinnamon, or my favourite which is 3 chopped dates and around 5-6 chopped walnut halves, yummy and it keeps me going through a 90 min session at the gym right up to lunchtime at around 1pm. Healthy and filling can't beat it.

Proper porridge with golden syrup- oh yum!!- not at all healthy but it is my comfort food. The GC first got me onto it. Normally just with Splenda & SS milk in the microwave. Mum used to mix condensed milk into it which is probably why I have such a 'sweet tooth' today.

Sorry janeainsworth, I hadn't read your comments before I wrote mine. Great minds think alike!!

Like Granjura, add pumpkin and sunflower seeds, but also chopped nuts, and any fruit that is around but, best of all, a dollop of thick, full fat Greek yoghurt. Keeps me going for hours and my favourite meal of the day. To save on washing up I stopped cooking the oats, but just left them to soak for half an hour or so, when the oats expand and go all gloopy.
Mmmm... this is making me feel like another bowlful.

Forget sugar, syrup, fruit, Nutella, honey; take your oats along the savoury path with olive oil, veggies and spices. Think Mediterranean, or maybe Chinese?

I too prefer proper oats usually supermarket own brand. I was once recommended to put a good spoonful of apricot jam/preserve and some grated fresh ginger on top, it's delicious try it. I always try and have a full bowl of porridge, then a milky coffee at 11 ish keeps me going till lunchtime.

Have more oats, I have a huge bowlful , I measure in about two thirds of a tea cup of dry oats and then milk and water. I have some brown sugar, seeds, fruit and yogurt. Try a splash of Baileys at the weekend!

If I can spare the calories(!) I put 25g of proper porridge oats and 150ml unsweetened almond milk in a bowl in the fridge overnight, then microwave it for 3 to 4 mins (ancient, weak microwave!!), and then sprinkle some erythritol ( as a total treat I might put a spoonful of Sukrin Gold on it!), and with a cup of tea it comes in around 125-130 cals, keeping me toasty and stuffed until lunch!

We knew what you meant nellie