Porridge

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

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.

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

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.

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

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.

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.

You would all be horrified by the way I used to have my porridge, plus I used to have it late at night while watching a film!

Proper porridge oats, in a saucepan, made with milk, then pour cream over (NOT top of the milk, proper cream) then sprinkle with demerara sugar

Well for a special treat a drop of whisky!

I use whole oats or groats (not easy to source) then cook a batch for a week in a slowcooker. .... one cup of oats to 5 cups of boiling water. Just mic a portion as needed.

I also make a puree of apricots and add this with some Greek yogurt. If no fruit, I would add a sprinkle of muscavado sugar at the end.

Phoenix I could go for that.
I hope we are not upsetting the Scots amongst us with our adulteration of their traditional Scottish porridge recipe.

did someone say mix with Baileys .......

I started using soya milk in my porridge, doctor was very impressed when my cholesterol went right down! Added sultanas, candied peel, (I know, naughty) and brown sugar, lovely. Used to add seeds but shop stopped stocking the one I liked, must find it again.

Making porridge in a slow cooker seems a great idea. Does anyone have quantities of oats/milk/water? Which kind of oats works best? Do you really leave it on all night?

I love my porridge, a mix of jumbo and ordinary oats, semi skimmed milk mixed with flax seed, walnut pieces, the smallest dollop of honey and a sprinkling of cinnamon, sees me through to lunch and beyond.

I like a bit of flaxseed in my porridge - it definitely keeps my tummy full longer, and it tastes very nice, too.
When I lived in Scotland, I was introduced to 'skirlie' (hope I spelled it right). Thick slices of cold porridge, fried in bacon fat! It was actually pretty good, but I'm not sure it would be recommended by today's nutritionists!

I so thought my sister was so mean to her kids years ago they would have their porridge just stirred into water cooked for 10 mins the added a pinch of salt... but her husbands family were from the Highlands so I suppose thats how they eat it. YUK!!

I'm traditionalist scot's porridge oats made with water and dare I say it I add salt.( I don't add salt to any other food) my milk has to flat around the edge of the bowl only.
I have been told that years ago there used to be a porridge drawer where it was made the night before. It was that thick it could be sliced and divided up to be taken to work on the croft or to school.
If I want fruit with my oats I make muesli with fruit and yogurt
If I'm up early and need a mid-morning snack I have a banana and some raisins

Half a grapefruit and porridge Quaker original with golden syrup or demerara sugar and semi skimmed milk does me until lunch time. Covers most food groups except fat in any quantity but that's OK.

I make proper porridge using jumbo oats stirred on top of cooker (1 portion of oats to 3 of water and a pinch of salt). I then add home made yoghurt, a splash of syrup and a sprinkling of toasted almonds. the perfect breakfast.

I started having porridge a few years ago and find it very filling. I am not hungry for another 45 hours. I have a couple of tablespoons of Quaker Oats with skimmed milk. 1 minute in the microwave, stir add a little more milk and put in for another 30 seconds. A drop more cold milk on top, a teaspoonful of honey and a few chopped strawberries, raspberries, blueberries, pineapple or whatever fruit I have in.

Toast is not a proper food to me, just a snack later in the day if I'm desperate or alternatively something to have with scrambled eggs, baked beans or grilled cheese. The smell of toast in the morning makes me feel quite sick!

Interesting reading;Scott's porage+ cinnamon /Munaka honey myself

Cherrytree you have rekindled a childhood memory.
Dad used to make porridge for himself with water and salt, and then pour in milk round the side of the dish.
We children would watch fascinated as he then spun the porridge round the dish

That's how we had it at Girl Guide camp. Never has porridge tasted so delicious.

Off an emamel plate too.

Goodness, aren't we all amazingly different in the way we like porridge?Who would have thunk it.So many ways.