Porridge

GrandmaFrench Yes! That sounds like a good plan.

Sometimes cooked porridge, most of the year porridge made by pouring oats into a bowl, covering with enough apple juice to moisten all the oats, stir well. Make early morning tea and then look at news online. After 30 minutes, or less, when oats have absorbed all apple juice - add per bowl - large dollop of Greek yoghurt, half a sliced banana*, heaped dessertspoon of Linwoods milled flaxseed, almonds, Brazil nuts, walnuts and co-enzyme Q10 (from large supermarkets). Eat and enjoy, take dogs to beach.
*if no bananas, add ready to eat prunes.

Like Elegran only topped with blueberries.

Microwave one part porridge to three and a half parts water, plus a little salt, for three and and a half minutes. Like potatoes, oats are insipid with no salt at all.

Sometimes I replace one of the cups of water with milk, but if made with all milk it just becomes a kind of porridgy rice pudding. As for fruit etc - I'd rather have that as a separate course.

Only just started eating porridge and I cheat and use either the microwave flavoured sachets or the little flavoured pots

I daren't tell you how I used to have mine , those from North of the Border would be having a fit of the vapours!

Patsy That is not porridge! Porridge is cooked.

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.

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.

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

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.

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.

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. ?

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.

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 ?

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.

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.

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 ?

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!

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?.

Message withdrawn at poster's request.

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

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.

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!