Oat Porridge

When you say "porridge" you have to clarify what you mean: "rice porridge" or "oat porridge". I grew up with porridge referring to rice porridge, only to realise that in Australia, there are two types of porridge and if you mention that you just ate porridge, one would normally think oat porridge and not rice porridge.

This is what I made this morning - oat porridge. I used to think that it took a long time to cook oat porridge and was usually quite lazy to do that in the morning when still half asleep. But it really is not that difficult to prepare this healthy breakfast to enjoy. It takes about 5 minutes to cook and it gives you good nutrients, fibre and energy to start the day!

(serves 1-2)
1 cup rolled oats
2.5 cups milk (or water)

In a small saucepan, add rolled oats and milk and cook over medium heat, stirring occasionally. You may add some chopped nuts and dried fruits if you like (or what you are able to locate in your pantry). Today I added sunflower seeds, desiccated (dried) coconut and sultanas. These are inexpensive homebrand items (including the rolled oats) which I stock in my pantry. I can also use them to bake cakes.

You know it is cooked when the oats have softened and allowed to simmer for about 2-3 minutes. Dish out into a bowl. Garnish with some fresh fruit and maple syrup or honey. Today, I added a dollop of natural yoghurt. Use your imagination and try what combinations you like!

Suggestions of what you may add:
blueberries, sliced strawberries, sliced bananas, sliced pears, sliced mangoes, egg, slivered almonds, chopped macadamia nuts, chopped pistachios, raisins, wheat germ, bran, canned fruits, frozen fruits, cream, custard, milo, cocoa powder.