Classic Creamy Porridge

Porridge-web-1

It’s cold out there!

I’m in Berlin right now and it is starting to feel like winter. 

That’s the time of year when I need a warming breakfast, such as porridge. And though I know fancy chia seed and quinoa porridges are all the range these days, often I just want a classic, creamy oat porridge made with milk.

One of the best porridges in London can be had at a lovely coffee shop called Lundenwic and when I photographed a bowl of it the other day, I asked them how they make it. They told me their secret is using full fat milk for extra creaminess. I tried it out and although I am usually a low-fat milk girl, I am a convert when it comes to porridge.

So this is how I make my creamy porridge now…

For two small or one big portion you’ll need:

  • 1/2 c porridge oats (I like Scottish ones most)
  • 1 1/2 – 2 cups full fat milk
  • a pinch of salt
  • one apple
  • a handful of blackberries 
  • any other toppings you like, such as other fruit or nuts

Put the oats and 1 1/2 cups of milk in a small saucepan, cover it and leave it in the fridge overnight.

The next morning bring the oats and milk to the boil and simmer gently for about 15 minutes, stirring regularly. Add more milk, as needed, if the porridge thickens too much for your liking. I don’t like it too thick so I used the full 2 cups of milk.

While the porridge is cooking, cut an apple into slim matchstick pieces and prepare any other toppings you want to add – I also like thinly cut figs, slices of banana and chopped almonds.

Once the porridge is cooked, allow it to sit off the heat for 5 minutes, before serving it with the toppings of your choice.

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