“Mum, we want to try porridge. Can you make us some?”
“Oh, it’s not very nice, you wouldn’t like it.”
“But Dad likes it, please can you make it?”
“Ok. How about I make it a bit fun?”
“Oh Yay! Thanks Mum”
10 minutes later after slaving away in the kitchen she hands me and my sister a bowl each of piping hot porridge. Gooey green-tinted porridge. Mum had put a few drops of blue food colouring in – you know, to make it fun, unfortunately it turned a vile shade of khaki. We were horrified. Years later I found out she was secretly very happy we never asked her to make it again.
I can understand her porridge aversion. It can be pretty foul. But I think mum was on the right track to making it good. Porridge really needs additions. I think I may have found the secret formula to making pretty tasty porridge.
1 cup quick oats
1 cup milk (or Vanilla Soy Milk)
1 & a bit cups of water
a handful of currants
Pop all into a saucepan and start stirring. bring it to the boil and stir for a minute or so on a simmer.
While that’s happening chop up some raw almonds and pop them into a dry frypan with a handful of shredded coconut. Heat until nice and brown.
Slice up a banana.
Put the porridge into a bowl, add a tablespoon of brown sugar, the banana, the coconut and almonds.
YUM! This really fills you up for the whole morning and babies like it too (without the coconut and almonds of course!), it’s been really nice to cook this up and share it with my little one in our wintery house.
Looks SOOOOOO tasty!! Great winter warmer, Sarah!
looks good- I am always looking for ways to make porridge better!
Oh my god Sarah, I am absolutely obsessed with porridge at the moment and this looks soo delicious, can’t wait to make it!
Hilarious! Your mum sounds like mine – she did that with brussel sprouts for me – I suspect made them taste as terrible as possible so she could say “told you they weren’t nice”. Your porridge recipe looks MUCH better than khaki porridge!
YES. Respect. I freaking love oats, oat bran, wheat bran, whatever. Only this morning I debuted a new topping – date paste. It’s like this thick, thick date jam. Stir it into the oats while they’re cooking. It is phenomenal.
I’m also a fan of tipping my oats in a near-empty peanut butter jar. Pure gold, people.
Toowong
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