This post is also available in: Italiano
Oh, hey there! Were you wondering how to make the PERFECT porridge?
From the moment I’ve decided to start my journey towards this healthy lifestyle, breakfast has become my obsession, in a positive way obviously.
Breakfast is sacrosanct, I’ve never missed one in my life, ever. Of course it change a lot during the years: when I was a little girl my mom gave me bread, chocolate and fresh oranges’ juice or roasted barley coffee. When in high school I was pretty obsessed with cereals and milk, then I suddenly stopped eating them. While attending university, instead, the typical breakfast was coffee and cookies (from the supermarket). Boring, uh?
From a while now though, I enjoy having fun and eating every morning something different and porridge, my perfect porridge, does never taste the same. In fact, I’ve also learned some little secrets that I can now tell you.
Some months ago I was always in a rush and my breakfast should be quick and easy, reason why I made myself microwave porridge. Nothing to do with the original one though.
Porridge is a typical ancient North European dish, with many traditions associated with cooking and eating it.
Some of Scottish traditions are:
- When cooking, it should be stirred clockwise, for superstition
- It used to be served in wooden bowls and eaten standing up (especially busy farmers doing other things while eating
- Someone used to put sugar on it and a drizzle of whisky
- Sometimes porridge was poured into a drawer so then, when cooled down, it set and it could be cut up into slices
- They used to use medium-ground oats and not rolled ones
Except for the last one, the others are irrelevant points
WHAT YOU’LL NEED
The most important thing is the high quality of the oats you use. Not too processed, not the quick and instant ones. For a best result, I use small oats. Scottish people have a favorable climate to grow them, so they always end up having high quality oats.
HOW TO DO THE PERFECT PORRIDGE
You’re still guessing how to do the perfect porridge right? Someone makes it in a way, some others prepare it in another. However, the original says slow cooking is better. Haste is a poor advisor, ah?
First thing first, cook the oats in liquid of choice (water or milk, or a mix). Doses change, broadly one part of oats with three of liquid is ok. I found also a recipe with 2.5 ounces of oats and one pint of water, serving two. Someone uses to bring the liquid to a boil then pours the oats gradually.
Important thing is to cook slowly, low flame, stirring for all the time, then let cook for five to ten minutes. It has to be creamy but not too solid or runny. In this case keep cooking, in the first case instead add some liquid.
Add a pinch of salt and the sweetener of your choice: honey, agave/maple syrup or half a banana to sweeten it naturally.
TOPPINGS FOR THE PERFECT PORRIDGE
To give our perfect porridge a twist we can add fresh fruit, dried fruit, frozen fruit, cinnamon, nuts butter, chia seeds or other seeds, yogurt, chocolate, cocoa powder, shredded coconut…
You can add them while cooking or after. I suggest to put frozen fruit, chocolate, cinnamon, coconut while cooking and the other ingredients after… (dellllicious!)
To sum up, for the perfect porridge:
- Slow cooking
- Keep stirring
- One part of oats, three of water and a splash of milk
- Educate your eyes: if it needs more or less liquid, add it or keep cooking
- Small or medium-ground oats, not instant
- A pinch of salt
- Loads of fruit, seeds and fantasy
I promise: it’ll become your favourite breakfast! It’s rich, nutritious, full of benefits…it satisfies you and your body.
If you have doubts, do not hesitate to write me here or on social media.
P.S. You can also make an easier and quicker, still high quality, version: overnight oatmeal. In the evening mix oats and milk/yogurt, then let it set in the fridge overnight.