Being a Scot (albeit a half Spanish one), I should probably apologise that this post is only now appearing on Wholesome Seduction; I was weaned on porridge. Literally. Although vocally apathetic as a child (what’s wrong with Frosties and Coco Pops?!), I grew to crave the creamy coziness of this breakfast… and / or supper (see aforementioned craving). Here are my simple steps, and added tricks, for creating porridge Goldilocks would be proud of. Englishers, take note: a pinch of salt is compulsory. As a rule, I prefer to err away from dogmatic recipes, but on this I stand firm.
Feeds: 1
INGREDIENTS
1 cup / part porridge oats (jumbo if poss)
2 cups / parts water
Good dash of cow’s milk, or sub for mylk or your choice
1 dsp ground almonds – optional but it makes for a thicker, creamier porridge
Pinch Himalayan pink or sea salt – non negotiable!
Toppings:
1 dsp dried cranberries
Knob of butter or coconut oil
METHOD
Soak the oats in the water and salt overnight if possible, or for 1/2 hr. Not a deal breaker but it helps in the creamy porridge stakes, and it’s quicker to cook on a cold winter morning.
Cook on a low heat (again = creamier), stirring intermittently until it starts to bubble and thicken. Stir through the milk and ground almonds until you reach the consistency you prefer – I like my porridge pretty thick.
Fold through cranberries if using, remove from the heat, cover and set aside for a couple of mins. Again, adding the creamy thickness.
Transfer to bowls and eat as is, or topped with your favourites: milk, banana, seeds, berries, tahini, yoghurt etc. My personal Go To: dried cranberries and knob of butter (kinda’ wish I hadn’t discovered this) or coconut oil.
Wooden spoon optional but it really does seem to taste better…
For the real deal, with a ridiculous Highland view, I’m yet to find better porridge than that of Mumma Garcia-Macintyre of Netherton Farm. She claims it’s the water / Aga / overconvoluted mix of oatmeal and porridge oats (I kept things simple!); either way, it rests on the stove every morning. If you’re ever in the Scottish Highlands…
