Porridge
The Guardian has an excellent article on how to cook perfect porridge. The secret is constant stirring. I use oatmeal or oat bran because they cook faster than oats. They’re also higher in protein and fibre than normal oats; especially oat bran.
| ingredient | measure |
|---|---|
| oatmeal / oat bran | 2 tablespoons |
| plant milk | |
| mixed nuts | |
| mixed seeds | |
| prunes | |
| cinnamon |
- put everything in a pan
- stir constantly while bringing to boil
- simmer and keep stirring until it thickens
- take off the heat; it will thicken even more as it cools