One of the reasons I post recipes on my blog is so that it’s easy for me to find them later. The category of Recipes on the blog is a bit like an ever-expanding personal recipe book.
And while this recipe is rather mundane, it was worked out through long trial-and-error to determine the optimal times for our 800W Sharp Carousel Microwave Oven. Coming into the warm weather, we are likely to have less porridge, and if I don’t write this down somewhere, I will probably have forgotten by the time the cold weather returns.
It is what Harriet reliably asks me for breakfast every morning, so woe betide me if I ever forgot how to make it. (She will consent to eat croissants instead of porridge, but I don’t think that’s a long term option.)
However, while it is simple to make, porridge is the prince of breakfasts. It’s healthy – low GI, low in gluten, low in sugar, high in fibre, high in protein. It’s been eaten for at least 4,000 years. There’s a special day devoted to porridge (10th October is World Porridge Day, if you must know). With a little creativity, it can be made into a variety of flavours.
I find the rolled oats packet’s suggested amounts make too little. Simply doubling them makes too much. These amounts are just right.
Porridge (Oatmeal) for One
- 1/2 cup (125mL) rolled oats
- 1/2 cup water
- 1/2 cup full-cream milk
- Mix all ingredients in a decent-sized microwave cooking pot (eg. a rice cooker). Place, uncovered, in microwave for 3:00 mins on HIGH (for 800W oven).
- Remove and give a quick stir. Return to microwave for 2:30 mins on HIGH.
- Rest porridge for 2:00 mins, then scoop out into a bowl.
Porridge for Two
- 1 cup (250mL) rolled oats
- 1 cup water
- 1 cup full-cream milk
- As above, mix all ingredients in a microwave cooking pot, then place, uncovered, in microwave for 5:00 mins on HIGH.
- Remove and give a quick stir. Return to microwave for 3:00 mins on HIGH.
- Rest porridge for 2:00 mins, then scoop out into two bowls.
- If you like, you can probably add a pinch of salt, and also an additional flavour like cinnamon or vanilla into the porridge.
- Our traditional toppings are 1/2 teaspoon of brown sugar or a drizzle of local honey. However, maple syrup, fruit jam, breakfast cereal, or yoghurt could also work if they are more to your taste.