I love breakfast in winter. I love hot breakfasts be they sweet or savoury. In the summer time it is usually too hot to indulge in a lovely hot breakfast. I particularly love porridge. In winter I have a bowl almost every day. It is a wonderful way to start the day. Last year I found a recipe that used different types of rolled grains to make porridge. Since then I have been doing the same. At present I have rolled oats, rolled barley and rolled rye. I mix then in a ratio of 2:1:1. The barley and rye certainly add something to porridge, especially the rye. It seems to be a tougher grain. It can require a bit of extra cooking. Although I prefer not to cook any longer and have some lovely chewy bits in my porridge.
I normally love my porridge served with chopped banana, sprinkled with cinnamon and drizzled with maple syrup. Another favourite is to throw in a handful of sultanas while cooking and serve with honey and a grating of nutmeg or sprinkle of ground cardamom. Bill's recipe had the banana and maple cooked in with the oats and, to be honest, it wasn't really for me. The banana flavour was a bit overwhelming and seemed to lose the maple flavour. I did like the results from soaking the oats for 10 minutes before cooking, it seemed creamier, but I will stick with adding the banana and maple syrup after cooking. Bill served his with Buttered Apple. While it looked really good but I had some rhubarb in the fridge that needed using so I chopped it up sprinkled with caster sugar and baked in the oven for 15 minutes, until tender, and served some of that with my porridge.
Banana Maple Porridge
- 1 c. rolled oats
- 1 1/2 c. boiling water
- 1 c. milk
- pinch of salt
- 1 tbsp brown sugar
- 2 tbsp maple syrup
- 1 banana, finely slice
- Combine oats and water in a pan and let soak 10 minutes.
- Add the rest of the ingredients and then bring to a boil then reduce heat to simmer and let cook 10 minutes.
- Let stand 2-3 minutes before serving with roasted rhubarb.