The oats would have been left in the sauce pan to soak over night, so that the plump cereal had absorbed the dense creamy milk. She took such care in making sure they were the perfect consistency. Thick without being like paste, but runny enough so that the juices of what ever fruit or berries were accompanying it, would blend into one another. I always loved the way my mum would loving serve up the steamy porridge with an assortment of toppings each morning, Id never know what I was going to get.
For the best results it is definitely worth soaking the oats overnight. There is no comparison between the two.
What you will need:
- 1/2 cup gluten free porridge oats
- 1/4 cup of almond milk
- 1/4 cup of water
- 1 tsp vanilla
- Pinch of salt
- Handful of blueberries
- Handful of raisins
- Handful of diced almonds
- 1 tsp of cinnamon
- Squeeze of honey
I always add a pinch of salt to my porridge, maybe its just a bad habit, but I feel it gives an extra dimension of flavor to it!
Over a medium heat bring the porridge up to a light simmer, making sure to stir every 20 seconds or so, to ensure nothing is burning. Depending on your measurements you may have to add a little more almond milk or water to loosen if your porridge gets too thick. It really depends on how you like it.
Prepare your toppings while the porridge is cooking. Cook the porridge until completely heated through. This shouldnt take longer than 5 minutes.
Pour into your breakfast bowl.
Sprinkle blueberries, almonds, raisins, cinnamon and drizzle honey to serve.
One of my favourite toppings for porridge is cooked apple. You can easily do this in the time that it takes to heat up your porridge. They actually always seem to be ready at the exactly same time when I do it.
Firstly, core and dice one apple. There is no need to peel it, I love the added flavor of the skins anyway.
Boil the kettle.
In a small frying pan on a high heat place the diced apple with the juice of half a lemon (I know its a lot but I love the bitter sweet combination with the porridge).
Pour about 1/4 cup of boiling water in with the apple. This is just there to speed up the cooking process, it will have evaporated off by the time the apple is cooked. It should be boiling vigorously at this stage.
Throw in some raisins and a teaspoon of cinnamon with the apples.
Its a really nice addition to add some of the juice from the apples into the porridge as it is cooking.
Use a fork to help break up the apple pieces.
I prefer to have some chunky bits of apple and others completely pureed.
The apple is ready when it is soft and there is no more water left in the pan.
Serve the apple over your hot porridge, add pecans if you have them and a squeeze of honey.