porridge - how do you eat yours?

beckstar1975

Family fave here is drizzle of double cream with sprinkle dark brown sugar, kids gobble the whole lot, and I find the bit of (now good for you they are saying) fat in the cream really does keep me full much longer.

meritaten

I make it in a pan with milk and the grandkids usually choose Golden Syrup. or a teaspoon of Jam.

Caterina

Cooked in hazelnut milk (just a few hazelnuts blended in water), then served with sultanas, chopped nuts and seeds and cinnamon. Sometimes a splash of maple syrup or tbsp honey.

Interested in the Scandinavian way with butter. Might try it tomorrow.

Horace

I make my porridge using Everyday Essentials Porridge from Aldi which is about 75p a bag. It really is quite creamy (I don't always have porridge for breakfast either). I make it with semi skimmed milk.

I serve mine with a sprinkling of Truvia (made from Stevia leaves and sweeter than sugar). If I don't fancy Truvia then I dollop golden syrup into it, or I add jam and if feeling particularly decadent then a dollop of clotted cream is added. I sometimes add berries.

aliby21

Wow! thank you everyone, brilliant ideas :T Fruit! why didn't I think of that, I love fruit! and yoghurt, nuts, nut milk / butter, spices (cinammon porridge, just the idea of it is yum), oh I have lots to experiment with.

as for stirring in hot chocolate powder or making 'carrot cake' porridge - yes, yes, YES!

not so sure about soy sauce, but it has to be worth a try

breakfasts have just got a whole lot more interesting!

busiscoming2

I usually mix mine with natural yoghurt and whatever fruit I have cut up and mixed in or stewed fruit.

Just recently I have had a glut of apples (eaters) so I have been juicing an apple, carrot and a piece of ginger, adding porridge to the juice and leaving to steep for about 10 mins before eating. Really scrummy and healthy too.

dandelionclock30

With lashings of salt, cold, and under the cold glare of a full moon.

kboss2010

Water in a pan, stir with a spurtle then when it's thick and creamy I add a tsp of Nutella and stir until it melts.

[Deleted User]

I make it the same way my tiny Scots Mum made it,
a cup of porridge oats, two cups of water left overnight in a covered saucepan, then gently brought to the boil stirring it all the time with a wooden spoon.
Once it starts to thicken up and bubble slightly it goes into the bowl with a sprinkle of salt on the top and a rim of milk around the edge.I have been making it this way for the past 60 odd winters and its just how I like it I can't think of anything more yukky than putting sigar or syrup on porridge My sis-in-law likes lashings of brown sugar and maple syrup on hers which to me deletes all the goodness of the idea of slow release energy from the oats.True a sprinkle of salt is probably not that good for you but as its the only time I use salt I daresy I shall survive( well I have so far :):))
PS I find it odd that folk put jam on toast as well I always use marmalade.To me jam is what I had either as a dollop in the middle of a milk pudding or with bread and butter.I always had marmalade on my breakfast toast.Probably because that's what my late Mum dished us kids up with, we also had toamtoes sprinkled with sugar as a treat if there were a glut of them from our garden ( not very often though as we grew up with rationing and sugar was hoarded like gold dust :):)

Highflyingbird

The traditional way

Oatmeal/steelcut, not rolled oats, a mix of pinhead and medium, cooked on the hob with water & a small pinch of salt, served with cold milk.

Although to be really traditional you'd have the milk in a separate bowl & dip each spoonful in it before eating.