Ingredients (for 2 people)
- 80 g rolled oats
- 400 ml milk (or plant drink)
- 1 ripe banana (120 g) in 5 mm slices
- 10 g honey (1 tablespoon)
- 1 g ground cinnamon and 0.5 g salt
- 20 g chopped walnuts (optional)
Method
Hob power: the scale goes from 1 (lowest) to 9 (highest). If your hob has another scale, use 1-2 for very gentle heat, 4-5 for medium and 7-9 for high.
1.- Put the oats, milk and salt in a saucepan and heat on power 5 of 9, stirring, until it starts to boil (about 4 minutes).
2.- Lower to power 3 of 9 and cook 4 to 5 minutes, stirring constantly, until thick and creamy.
3.- Add the honey and cinnamon and divide between 2 bowls.
4.- Top with the banana slices and walnuts.
Origin and history of porridge
Porridge is the traditional Scottish breakfast, made with oats, water and salt, because oats cope well with the cold, damp climate of northern Europe. Adding milk, fruit and honey is a modern version that has spread worldwide.
Best time to eat it
It is eaten all year, but it is especially welcome in autumn and winter, as a warm, comforting breakfast.
Tips and common mistakes
Always stir so it does not stick to the bottom. A useful ratio is 1 part oats to 5 parts liquid. For more creaminess, use fine oats or blend half of the flakes.
You may also like: Tomato and olive oil toast, American pancakes, Creamy scrambled eggs.