I love porridge. I really do. I love the warm creaminess, the wintry feel and the way it fills you up for ages. I even have the cooking down to a fine art so I can put a pot on, go and get dressed and fix my face, and come back to creamy oats. It’s taken a lot of trial and error (once I left an element on for 12 hours while I went to uni!), but I’m happy with where I’m at! One day when it’s more than just me eating it, I’m going to try cooking them in the slow cooker overnight. Yum!
I really can’t do microwaving. It explodes everywhere and I get a hot sticky mess every time I do. I’ve tried every way known to man but it’s just not happening for me.
While I never thought I’d deviate from my original porridge formula, I soon got hooked on my apple pie version. Such a handy way to get a bit of extra fruit and fibre in your diet. I thought I’d mix it up a bit because I struggle eating bananas on their own, but can usually handle them in other things. Thus the banana-choc-chip porridge was born. It’s a little bit fun.
1/2 cup rolled oats
1 cup water or milk (I do a combination)
sweetener to taste (I used honey)
1 small banana, mashed
1 tablespoon choc chips (I get sugar- and dairy-free ones from the bulk bins at the health food store)
1. Mix oats and water/milk with the salt in a saucepan and place on low heat.
2. Simmer 10-15 minutes until oats are creamy, adding more liquid as necessary.
3. Add banana, taste for sweetener. Sprinkle with choc chips.