The fabulous thing about porridge is that there is no definitive recipe or cooking method - it’s more of a personal thing. I am a Scot and over the last 60 years or so have sampled many a bowl of porridge - some which take your breath away, some which glue your gums together and some which are way too thin and watery! Here’s one of my fat-busting favourites where you soak the oats overnight so it takes less time to cook, is quickly ready to scoff or can be transported in a wide-necked vacuum flask.
1 teacup medium-cut oats
3 teacups hot but not boiling water
Decent pinch of sea salt crystals
Cinnamon or nutmeg
- Place the water in a heat-proof bowl and gradually but meaningfully whisk in the oats - you don’t want any lumps.
- Leave to cool a little then cover the bowl and place in the fridge overnight.
- In the morning (or whenever), transfer the porridge to a non-stick pan and cook over a medium heat until bubbling, stirring all the time.
- Add the salt and continue to stir for another few minutes - if it is a little thick for your liking, just add some boiling water.
- Serve with whatever fruit is in the bowl, a drizzle of runny honey (and/or double cream), a handful of fresh nuts and seeds and a good sprinkling of cinnamon powder or grated nutmeg.
makes 1 generous serving