Porridge

I cook mine in a saucepan for about 5 mins or so, I have it whenever I go to the gym, simply because it's body fuel and unlike cereal or toast it sustains for a few hours. Having said that, it's pretty horrible, a food to keep one alive rather than to enjoy is my opinion, it's just about bearable with some honey or fruit. I remember being given it sometimes as a child, I think I was allowed to put brown sugar on the top to make it more palatable. However, it seems that the health benefits of eating porridge are numerous which is another reason I force it down. I buy Scots Porridge Oats, because my husband, who is a fan, prefers that brand to Quaker Oats. On the days I don't have porridge I have Greek yogurt and fruit which I much prefer.

Not sure I should confess to this but I have Oh so simple! It's not as good as the real thing but there's no messy pan to wash.

So do I, ladymuck, 2 mins in the microwave and it's done. Can't be bothered with all the soaking and stirring.

I have a Porridge cup which has measurements printed inside for large or small portions . So easy, oats in, milk in, stir . 2 or three minutes in the microwave. Add sweetener or sugar and fruit.

My DH made porridge today using a recipe from the 8 week blood sugar diet we are following. It has grated apple added to the oats, cooked together with plenty of cinnamon. A revelation. Just delicious, and naturally sweet.

I have a set of measuring cups, so for one person I use half a cup of Scots Porage Oats, half a cup of semi skimmed milk, half a cup of water, just a tiny pinch of salt, bring to the boil and simmer for a few minutes.
Add sugar or honey and cold or warm milk if you wish.

DH makes his in the microwave but I've never managed to stop it boiling over.

We used to have golden syrup on it when I was a child, yummy.

I should add that I usually use Nairns gf porridge for myself.

I cook Quaker Oats Instant Porridge for the designated 2 mins, stir in a half teaspoon of Half Sugar, then let it stand for a while. Top with fresh fruit, nuts, Greek Yog, sprinkle with seeds plus a couple of dried cranberries- delish ?

I use half a cup of oats (Asda’s basic Smartprice, perfectly nice) to a cup of milk, cook a few minutes in a pan on the hob.
I’ve tried more expensive brands - some quite a lot more expensive - but they’ve been no better.

I use oatmeal which needs to be soaked overnight. Haven't got measurements as have been doing it for years the same way my DM did but with the advantage of a microwave which only takes about 10 mins but the secret of good porridge is still the same - plenty stirring and with a good pinch of salt. Using a microwave if you forget the salt it sort of explodes - speaking from experience but only forgot once!!!!

jacq10 I cook my porridge in the microwave every day but don't add salt and have never had it explode..

I’m only half Scottish... however do love my daily porridge!
I go for Scott’s or Quakers and shock horror I use unsweetened almond milk, in the microwave, I then usually add blueberries (frozen are fine ) and a sprinkle of ground cinnamon.

I eat Scotts porridge most mornings. Soak in water over night which makes a lovely ‘oat’ milk. Top up in the morning to desired consistency, bring to a gentle boil then reduce to a low heat stirring all the while. I eat it with a dod of honey, blue/black/rasp berries. Yum. The GCs like it with chopped up banana. (I can’t bear it with salt. I once ate a mouthful in a hotel and it shot out as quickly as it went in!)

I make porridge in the microwave but not on full power as it often overflows that way. I cook it a minute longer but at the next level down i.e. At 600W rather than at 900W.

I have a special porridge bowl from Lakeland, it’s got measures on the inside for small/large portion, microwave for 3mins, done! Easy peasy? p.s I use almond milk and also chopped banana cooked with the porridge.

Here, in Orkney, I use Hamlyn's oatmeal. I soak half a cup in two and a half cups of water (!) with a little salt overnight and microwave for about three and a half minutes, taking it out and giving it a good stir with a wee whisk after every minute and at the end. You can also heat it slowly to boiling and cook for 5 minutes stirring all the time; again I use a whisk... It's not so much of a faff as it may appear. I have a sprinkling of brown sugar for the crunch and a little milk. I have noticed our local Tesco's is gradually replacing products with their own labels. They have done it twice with Hamlyn's and I have complained without success the second time so now have to buy 2 small bag from the COOP instead of the one large one I used to get. Hamlyn's is not available in England...Tesco's also brought out "Scottish Rapeseed Oil in a bottle with green branding which was almost identical to my preferred brand which has changed to red branding but I can't get it any more...

I can never replicate the porridge I had as a child in Scotland. It was thick with a nutty flavour and was absolutely delicious.

Though I am a Scot, it is obvious from all these delicious suggestions that we have no monopoly. Dr Johnson said that oats were food for people in Scotland but for horses in England. I think it was Dr Johnson who said this. He did say some harsh things about the Scots. Oats have turned out to be very healthy food though, even if they were what poor people mainly ate. I microwave mine. Haven’t the strength to stand stirring. Cream and sugar would be lovely. But I go for skimmed milk and bananas.

Gold top milk and Flahavan’s jumbo oats (proportion 2:1) with a good pinch of salt. Soak overnight in the pan then bring to the boil and simmer for a few minutes, adding extra milk if it gets too thick. Tip into a bowl and put a layer of soft brown sugar on top. Yes, I know it’s all calories and fat, but the virtue in the oats neutralises the vice in the milk and sugar. The jumbo oats give it a lot more substance than ordinary rolled oats or oatmeal.

I love porridge, I go with PaddyAnn at the beginning..
Scots porridge oats microwave, add lots of fruit and yoghurt

every morning, even during the summer

I have gluten free porridge every day , summer or winter. I put oats in jug with skimmed milk and a sprinkle of sweetener and leave it in the microwave over night. The secret to avoid boiling over is to zap it 1min40secs then let it settle down, then 20secs. Done in a 900 microwave. Perfect every time.
For special days a spoonful of crunchy peanut butter stirred in is yummy, but extra calories!

Good quality Scots oats, cooked with water (never milk) brought to the boil stirring all the time then a slow simmer for as long as possible, frequent stirring, until thick and creamy.

I have mine with Oatley Barista and molasses on top - yum!

As a weightwatcher I measure 30g of porridge (Tescos Scots oats) and 200ml water and a pinch of salt. Stir. Cover with cling film as it can overflow. I zap it in the microwave for 1. minute 40 seconds and again one minute. I like it firm so start after lunch and carry on when I pass the microwave, zapping again. Our microwave is funny and doesn't work well always. I have it next morning, zapping again, with cinnamon and sweetner sprinkled on it. Very tasty and only 3 old pro points at WW. And I have a very sweet tooth.

I buy Waitrose oats, and cook slowly in a saucepan - 1 cup oats, 1 cup milk, 1 cup water, stirring regularly. Never fails.

Years ago I did a healthy food cooking course and only thing that survives is porridge. This is made with whole oats also called groats. One measure to five of boiling water into a preheated slowcooker and leave for few hours. You can use a timer to turn off during night and maybe still warm by morning. This would give enough for 5 or 6 portions and can be microwaved to reheat and kept for few days in fridge. Serve with molasses sugar and greek yogurt. You could add some dried fruit during cooking. The original recipe had untreated apricots that became difficult to source as came from war torn Afghanistan.