Breakfast oats, or porridge, is one of those things that I will miss about winter. To be sure, muesli is great, but a nice bowl of warm oats really sets you in good stead for the day to come. As a morning person, I make these any day of the week. But if cooked weekday breakfasts are not for you – then I recommend them for the weekend too.
+ A spoonful of yoghurt (I prefer Greek) or a dash of milk
Place all oats ingredients in a small saucepan, over a high heat. Bring to a temperature where it is bubbling, stirring most of the time. If you want your oats to be fast oats, then leave at a higher temperature and stir vigilantly. If you have the time, turn to a lower temperature and wait for the oats to thicken until holding together on the back of your wooden spoon.
Pour you oats into a bowl, and serve with either a dollop of yogurt, or milk to thin the mixture a little. Add any extra fruity/sweet additions and away you go.
Original recipe sourced from the Family Archives.