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October 14, 2012 by twodogjam


Porridge can be eaten any time of the year. Don’t be fooled into thinking its a winter breakfast. It’s a great start to any day…rain or shine. And easy too. Even with traditional rolled oats which may take a couple of minutes more, but you can be making your lunch, or ironing your shirt, whilst you’re waiting.




  • ¼ cup of traditional rolled oats
  • ½ cup of milk (for a creamier flavor, use a preferred soy milk)
  • ¼ cup of water


Put oats, milk and water into small saucepan and soak for about 20-30 minutes (this is the first thing I do in the morning, then I go and walk the dogs or have a shower. You may be able to prepare the night before and leave covered in the fridge. Try what works for you).


Cooking porridgePut saucepan on medium-high heat and bring gently to boil. When just coming to the boil (the milk starts to bubble at the edges) reduce heat to low and simmer for 3-4 minutes, occasionally stirring while cooking.


Porridge should be thick and not too runny. If still runny, keep on the heat for another couple of minutes, or until it thickens to how you like it. When cooked, transfer the porridge to a bowl in which you’ve placed a teaspoon of honey and some slices of banana.


Optional: Add some sliced strawberries, blueberries, flaked almonds or sliced dried figs for a bowl of porridge that’s fit for any cafe menu.


Porridge with blueberries





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