Porridge

Nutritious traditional brekfast fare – it doesn’t have to be eaten just at breakfast time but can be served as a dessert or a warming delicious snack, any time night or day!

Serves 4 people


 

  • 350 mL rolled oats
  • 350 mL milk
  • 700 mL water
  • 1 pinch of salt

 

1. Put all ingredients into medium-sized pan and slowly bring to the boil.

2. Stir often with a wooden spoon to prevent it from sticking at the bottom.

3. Turn heat to low, and continue to stir for another five minutes, until the porridge has become creamy and the flakes have softened.

4. Serve right away with toppings of your choice.

Method

1. Put all ingredients into medium-sized pan and slowly bring to the boil.

2. Stir often with a wooden spoon to prevent it from sticking at the bottom.

3. Turn heat to low, and continue to stir for another five minutes, until the porridge has become creamy and the flakes have softened.

4. Serve right away with toppings of your choice.

Ingredients

 

  • 350 mL rolled oats
  • 350 mL milk
  • 700 mL water
  • 1 pinch of salt

 


Top Tips

Topping Ideas:

·        A teaspoon of brown sugar and a splash of cold milk

·        A drizzle of honey or maple syrup, with or without chopped bananas

·        Stewed fruit (berries are especially good with porridge)

·        A light sprinkle of salt (this is how it’s eaten in Scotland)

Leftover porridge keeps well in the fridge. Let it cool down, then store in a covered container for up to 3 days.

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