Porridge, when made the right way, is a lovely thing indeed. It’s perfect for those days when all you want for breakfast is something warm and comforting, containing only a few simple ingredients.
This past week I’ve been all about the porridge. I’ve been having it every single morning. I caught myself thinking about it late one evening and was wondering about the pre-soaking stage some people do before actually cooking it. I know it’s traditional and all, but does it really make much of a difference? For the amount of effort which actually goes into it, I thought I’d give it a go. From boiling the kettle it literally took me all of 20 seconds, and you know, I think I’m a convert. This extra little step really helps in softening the oats so that when they’re cooked the overall texture is nice and creamy.
It seems almost funny giving you a recipe for porridge because it’s one of those things that epitomises the word ‘basic’. People don’t tend to get over-excited about it. I really like it though. And that term ‘Back to Porridge’? Come on, what is that all about? Don’t say it like it’s a bad thing! I may have to reinvent the phrase and just start using it more positively. “What time is it?! Morning?? Oooh! Back to porridge!”
I think the trick to making a really tasty porridge is all in the amount of time it cooks for. Soaking the oats overnight does cut back on the cooking time a little, but even so, I still like to simmer it for a good 20 minutes or so. This recipe is so easy it almost isn’t one and takes very little effort on your part, so get it in your repertoire!
The Perfect Bowl of Porridge – Serves 1 very hungry individual
1/2 cup organic rolled oats
1 cup freshly boiled water
1/2 cup milk
a pinch of sea salt
Put the oats in a saucepan and add the hot water and pinch of salt. Give it a stir, then cover with a tea towel overnight.
The following morning, add the milk to the soaked oats and simmer for about 20 minutes on the lowest heat possible. Add a little extra milk if it gets too thick or dry.
After simmering, your porridge should have thickened to a nice creamy consistency. Now get it into a bowl because it’s almost ready to eat!
I usually eat mine with a squeeze of honey or maple syrup, but this week I’ve reverted back to my childhood and have been really enjoying it with a bit of soft brown demerara sugar and a splash of milk. That is where it’s at.
• If you forget to soak the oats the night before it’s not the end of the world! Just soak them for about 15 or 20 minutes prior to cooking, then simmer for about half an hour adding a little extra milk if necessary.
• For this recipe I specify a half cup measure of oats, an American measurement which holds 125ml, but really any small mug will do.
• Porridge is great eaten with so many different toppings: Maple syrup, honey, or agave nectar. Whatever nuts and seeds you happen to like. Try it with some dried fruit, like raisins or sultanas, figs, sour cherries or dates, or fresh fruit like sliced juicy pears, peaches or nectarines. Another good combo you should try is banana and peanut butter – Just stir in a spoonful of peanut butter into the porridge towards the end of the cooking time along with some sliced banana. When the banana is stirred into the hot porridge it gets a little cooked and becomes reminiscent of the inside of a banana fritter… Yeeaahh that’s right! If that, for some reason unknown to me, is not your thing, just slice some over the top once it’s in the bowl. Whichever topping you decide to opt for, it will taste great, and if not, I will eat my hat, so pick a good’un because I don’t really want to, okay? Thanks.