british porridge

Ingredients
BASIC PORRIDGE (base recipe)
160g rolled porridge oats (Jamie Oliver uses Coarse Porridge, which comes in a package  called “Flahavans organic Jumbo Oats” from England or you can use Quaker Oats from England which are popular) I don’t know why oats in Chicago taste different
600ml milk, organic soya milk or water
Method:
1. Place the oats and the milk or water in a large pan over a medium heat.
2. Add a tiny pinch of sea salt and stir with a wooden spoon.

3. Bring to a steady simmer for 5 to 6 minutes, stirring as often as you can to give you a smooth creamy porridge – if you like your porridge runnier, simply add a splash more milk or water until you’ve got the consistency you like. Sweeten to taste with your choice of fruit and syrups – see tips below.

Tips

BLACKBERRY AND APPLE PORRIDGE
Stir through coarsely grated apple (core and all) and runny honey, then squash in a handful of blackberries. Top with more fruit and a drizzle of syrup.

BANANA, ALMOND AND CINNAMON PORRIDGE
Stir in a generous pinch of ground cinnamon, some poppy seeds and maple syrup. Top with sliced banana and a handful of toasted almonds.

APPLE, MAPLE SYRUP AND PECAN PORRIDGE
Stir through coarsely grated apple (core and all) and maple syrup, then top with a handful of toasted pecans and a drizzle more syrup.