My eldest is starting to eat us out of house and home…an example of this is breakfast, he’s started getting through 4 Weetabix a day! Not really a problem apart from cost and the feeling of being visited by a locust as he inhales the buscuits. I find breakfast cereals really annoying in terms of cost, actual nutritional content and the promise of keeping hunger at bay. Porridge though, passed down through the generations, a warming soul food. Not too expensive and a genuine life saver in terms of keeping my boys happy.
Oats have got to be one of this worlds gifts, a humble ingredient and so versatile especially in this simple recipe. We are a hundred percent milk house, you can use a blend of water and milk and adjust to taste, a pinch of salt if needed, a drop of honey to add sweetness. I love chopped banana and blueberries. Easy to make this your own.
Credit: The Edinburgh Cook Recipe File
- 50g porridge oats
- 250g milk (or 150g milk/100g water)
- In a microwave bowl, weigh 50g of the oats
- In the same bowl pour in the milk to the 300g mark (You could measure 250ml from jug). Just easier on the scale to pour from the 2 litre bottles we buy
- Mix together and put in the fridge overnight (optional)
- Microwave for 1.5 mins, stir
- Microwave for 1 minute, stir
- Microwave for 30 seconds, stir
Alternatively bring to a simmer on the stove, stirring all the while, you want to it to barely speak to you with a plop and a burp.
I now leave my boys to it, they have adapted their technique to their own preference. The youngest doesn’t like to soak overnight, and the eldest likes to soak and has changed his own variables