Oat Cuisine

The most delicious of breakfasts happens to be one of the simplest of kitchen preparations, despite many myths to the contrary. Porridge is not only nutritionally sound but satisfying and inexpensive. High in complex carbohydrates, it lowers cholesterol and boosts energy and alertness.

I am confident one of the biggest barriers to a cooked breakfast in most households is the mess to be cleaned up afterwards. I strongly suspect though that these households are yet to discover the pleasures of non - stick cook ware (highly recommended). You will also need a wooden spoon. You need to calculate about 1/3 cup of oats per person with double the liquid. The Scots believe that the addition of sugar is purely an English affectation. The addition of honey is one of mine. Traditionally there is no salt, milk, sugar or honey in porridge but I suspect this is a Zen state one may choose to aspire to but never practice.

1 cup of oats will feed 3 people. It does not matter what size cup so long as it happens to be the same one you use for measuring water and milk.

Porridge (Serves 3)

Time: 10 mins standing 5 minutes stirring

Ingredients:

• 1 non stick pan or saucepan
• 1 wooden spoon
• 1 cup oats
• 1 cup boiling water
• 1 cup milk
• Pinch of salt to taste
• 1 dessertspoon of sugar or to taste
• 3 tsp honey to serve

Method

• Place the oats in the pan and cover with 1 cup of boiling water
• Sit away from the heat for 10 minutes while you make tea, cook toast, do the crossword, put on a load of washing or any of the other extraneous feats that can be achieved in this window of time.
• Add salt and sugar and milk and simmer on stove, stirring for about 5 minutes until it is of desired consistency. Thick and creamy is the goal.
• Serve hot in individual bowls with a teaspoon of honey if preferred.
• Remove pan from the heat and soak with water while hot for easy cleaning.

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