It has been so cold the last few days that I have been going to work in my winter coat and boots, despite the fact that the official start of summer is just weeks away. It has made me very cross – although I love my coat and boots, I am heartily sick of wearing them. There is a lot of hype here at the moment about Wellington being ‘the middle of Middle Earth’, thanks to the upcoming premiere of The Hobbit, but I think it’s more like Narnia: always winter and never Christmas.
The one good thing about these chilly mornings is that we can still eat our fill of porridge. I know I should be doing a Pete Evans and having activated almonds and coconut kefir, but porridge is the most sustaining breakfast I know. This year I’ve refined my method – and ingredients – to make it slightly more interesting to eat and reduce the number of burnt pots. Here’s how I do it.
For one small person and one large: Put 1/4 cup of whole oats and 1/4 cup rolled oats in a small pot. Cover with 1 1/2 cups cold water. You can do this the night before, if you remember. In the morning, put the pot over very low heat. Stir occasionally as you pass by. When it is thick and bubbling, let it cook for a minute or two more, then turn it off and let stand while you negotiate over who has what bowl and which spoon.
I mostly eat mine plain, but occasionally throw in frozen berries and top it with creme fraiche or yoghurt. The Small Girl likes hers with yoghurt and ‘sprinkles’ (muesli).
Are you a porridge fan? What do you put on yours?
* Disclaimer: I have Scottish heritage, so although you may read this post and say, ‘that’s no’ how you make porridge!’, I am not contravening any laws.