A few porridge ideas for your Eden Valley Oats. Although our porridge oats are delicious the traditional Scottish way (think made with water, add salt and milk to eat!), don’t be afraid to experiment!
40g porridge oats
300ml water or milk (or a combination of both – half and half works well for a creamy but not too indulgent breakfast!)
Traditional Scottish: Make with water, then stir in a pinch of sea salt (add more to taste) and serve. Add a splash of milk to your bowl and enjoy!
Apple, honey and walnut: Make with your preferred combination of milk and water, then stir in a teaspoon of honey and serve. Top with chopped apple and a few toasted walnuts (break into pieces and roast for 5 or so minutes in the oven, tossing occasionally).
Berries and coconut: Make with coconut water, then stir in a few crushed berries (fresh or frozen) for the lovely pink colour and a teaspoon of agave nectar for sweetness (or honey!). Top with more berries and a sprinkle of dessicated coconut.
Sultanas and brown sugar: Make with your preferred combination of milk and water and serve. Sprinkle with brown sugar and sultanas.
- Place porridge oats in a saucepan and add the water or milk.
- Bring to the boil and simmer for 3-4 minutes, stirring continuously.
- Serve with your favourite toppings!