Porridge

40grams of oats and double the quantity of milk or water or a mix

Uncooked overnight oats for me..2 tablespoons thick Greek yoghurt mixed with cold milk ,1 teaspoon of maple syrup mix in 20gms of Scots porridge oats stir and cover in the fridge overnight put frozen raspberries in a small dish ,squash in the morning and pour on top of the oats .I have this 5 morning's a week and it's delicious ?

seadragon - thanks for the measurement you gave for using oatmeal. I have been making it for years but always just guess the amount of oatmeal (usually 4 dessertspoons) but never measure the water and as a result get various thickness but always tasty. I remember my Dad having the separate bowl of milk and a sprinkle of salt on top. Demerara sugar for me with blueberries and rasps (sometime pomegranate seeds)on top and some single cream. I remember Mum giving me the "top of the bottle".

We do porridge in the slow cooker overnight. Made with almond and coconut milk and pin head oats. Lovely and creamy. OH can serve his when he goes to work and leave it on for me to finish later.

Sometimes we cut up an apple in it so it goes soft, then add cinnamon at the end and it's like eating dessert for breakfast. Or add a pear instead of apple and stir in a some ginger syrup. Or maple syrup and blueberries. Yum.

I love porridge but I’m in awe of all your healthy options. My dad always made it on the hob and then made golden syrup warm in the mixture then wrote my name across the plate with some top of the milk poured round the sides! I’ve graduated to half filling a bowl with milk, putting half a handful of oats in, plus pinch of salt, cook in the microwave for one and a half minutes, watching it carefully, perhaps another 30 seconds until it’s just right, then some jumbo oats plus several spoonsful of Demerara sugar and mixed until gorgeously sweet and thickness just right! Beautiful but not healthy!

I have never put 1.5 tsp of salt in anything for years except perhaps when making a panful of soup. That does seem a lot to me but is that for several people lynneg?

Half a cup of Mornflake 'Superfast Oats, cup full of full cream milk in a glass bowl, a sprinkle of salt. 3 mins in microwave, stir then 30 secs or 1 min again depending on consistency preference. pour into dish then add sugar and cream diluted with more milk then consume, delicious!

My lovely Dad used to make porridge with just water in a saucepan. He used to put salt in. When I said I didn’t like salt he got a teaspoon and put a spoonful of porridge on a saucer and said he’d taken it out. I was very young but remember thinking I wasn’t sure! Lol!

DH cooks his own - I hate porridge.

He puts one cup of oats and 2 of hot water into bowl . Into microwave for 2 mins. Watch it because it bubbles up. Gives it a stir half way.

If he uses cold water, it takes another min in microwave.

Never fails.

Callistemon That would have been for OH and myself, we both like salty porridge. I thought all Scots ate it that way!

Message withdrawn at poster's request.

Tesco organic oats or farm sho large oats. Made with water or water and milk combo in pyrex jug. About half a mug full and a little over half a pint of fluid. Blast in microwave until just starts to bubble.Stir. Set microwave to Cook on 30% for 12 to 15 mins. Nip and have a shower and it's cooked and ready for when you are finished. The spurtle I used for years is now redundant and no yucky pan to wash. As a child my mum always made mine with water. My dear old dad however made it with evaporated milk or full cream milk and golden syrup and swore me to secrecy not to tell my Mum?.

I was also surprised by another posters comment that undercooked grains are bad for us!

What about muesli? Also I eat uncooked, soaked overnight large oats mixed with steel cut oats, then topped with Greek yoghurt and berries etc - no ill effects!

Answering the OP. Haven't read the thread.

I've just eaten my usual morning porridge. For one person, this is how I make it:

* Take a microwavable bowl and sprinkle in some dried currants.
* Add a rounded teaspoonful of oat bran
* Add one third of a cup (US measure) of bog standard rolled oats
* Add a rounded dessertspoonful of barley flakes
* Season with a little salt
* Add one third cup of full fat milk
*Add one third cup (or slightly less) of water

Put a lid on your bowl and leave it in the fridge overnight (I use a small plate for the lid).

When you want to eat it microwave it, lidded, for two minutes.

I then squirt some syrup on and add a third of a chopped/mashed banana (or a couple of strawberries in summer)

Give it a stir and eat it. Yum.

You did ask ?

lynneg I think we've used less and less salt over the years. We had soup when we were out somewhere the other week and both remarked on how salty it was as we're not used to it.

I cooked my gf oat muesli this morning as it usually tastes a bit 'raw' but I wasn't sure if I liked it or not.

I make mine with hazelnut milk and a pinch of salt in the microwave. I always use more oats than the pack suggests because I like it thicker.
Delicious ?

I make mine with hazelnut milk and a pinch of salt in the microwave. I always use more oats than the pack suggests because I like it thicker.
Delicious ?

Good quality medium rolled oats from local farm shop (sometimes Scotts Porage Oats if I can’t get there), water and bring to boiled stirring constantly. Then I leave it to rest as I like my porridge glutinous. I eat it round the edge too as did my father BUT I have mine in the evening.

No one’s mentioned my addition. On a special morning I put a drop of Baileys or similar in. No; I’m not an alcoholic. ?

Apologies to all my scottish friends - hope they're not reading ;-).

I make mine in the microwave, using Gluten Free Oats (due to being Coeliac) that I get from Holland and Barrett.

A 'half-cup measure' into a bowl. Using the same half-cup measure, I add 2 and a half of water. Give 1 min 30 secs on high. Stir, add a little bit more water if necessary - then another 1 min 30 secs.

Allow to stand for 1 minute and add a 'squidge' of Honey or Golden Syrup.

I use rolled oats that need no soaking overnight. If you want it thinner use more water. If you want it thicker use less water.

PS boil, stirring, until the oats are cooked enough for your liking.

olliebeak, no need for apologies as far as I'm concerned. I am Scots born and bred but I dislike porridge, probably because I had to eat it when we stayed with Granny who ate it salted with a little jug of the 'top of the milk' beside her bowl. We never had it at home.

I love porridge and have it every morning in the Winter. To a saucepan I add 1/2 cup Lidl porridge oats, 1 cup water, stir and leave to thicken. Pour into cereal bowl and add runny honey and fruit with a dollop of plain yogurt.