Porridge is a most satisfying way to start the day, especially when there is drizzling rain and a cold wind whipping up outside. Standing at the warm stove, methodically stirring the bubbling pot, is a calm and almost therapeutic way to ease into a soon-to-be-busy morning. The sweet aroma of the simmering oats soon has sleepy children stumbling into the kitchen and pulling up chairs at the breakfast bench. 

There are as many different methods of making porridge as there are toppings, but this is my favourite. I like to add brown sugar for that caramelised quality, but honey and maple syrup also work well. Freshly sliced fruit gives visual appeal and additional nutrients. Use whatever happens to be in season. I really enjoy the combination of figs and bananas. My Best Ever Breakfast Porridge is quick and creamy and makes use of fridge and pantry essentials. It has a discreet sweetness and is neither too hot, nor too cold. Goldilocks would be impressed. 

Of course there are instant oats that can be prepared in a minute. However, once you have tried “real” porridge using traditional rolled oats which have a terrific texture and taste, it is difficult to go back to the instant version. 

My Best Ever Breakfast Porridge to serve 4 children generously

1.5 cups of rolled oats
3.5 cups of milk – I use full cream but reduced fat is also fine. 
1 tablespoon brown sugar – plus extra to serve.
fresh seasonal fruit

Take out a heavy bottomed saucepan and add the oats and cold milk.

Bring to the boil, then reduce the heat to low and simmer for 5 minutes. Stir the contents of the pot continuously during this time. This encourages the oats to develop a distinctive silky and creamy texture and helps the mixture to cook consistently. I always use a wooden spoon for the stirring. I’m sure a metal one would work just as well, but the wooden version has a sentimental quality to it. 

In the last minute of cooking, add the brown sugar. 

Ladle into bowls, top with an little more brown sugar and your choice of sliced fruit. I also like to serve up a jug of cold milk which is poured over the cooked porridge just before eating. As a very special treat, drizzle pouring cream over the lot and eat warm. 

Children who are particularly keen about porridge, like my daughter Jana, can even eat this as an after school snack. It is economical, healthy and delicious. Plus, it can be poured into a wide mouthed Thermos and taken to school sporting events to provide sustenance to children with never ending appetites.