Porridge Obsession Continues – 2 More Ways to Excite your Oats


Porridge (1 portion)

50 grams of oat flour
2 deciliters of skimmed milk
Pinch of salt

I have made my fair share of oatmeal before, some of you might have read my Porridge Obsession post? Anyhow, the obsession is back on. Now, I’ve slightly changed the recipe. I now use my blender to grind the oats into a semi/fine oat flour. This is the same oat flour that I used for my Scottish oatcakes  recipe, and I have had it standing around in a container for way too long.

Banana and Apple Porridge

Banana and Apple Porridge

1 portion of porridge
1/2 banana
ca. 1 tea-spoon of Acacia honey
Cinnamon sugar
1 small Golden Delicious

Add the oat flour, salt and milk to a sauce pan, preferably teflon/non-stick, and let boil up on medium to high heat while stirring. Peel the apple and the banana and cut into slices. Add to a non-stick frying pan with honey, I sprinkled it lightly over so I’m not sure how much I added, and add a light sprinkle of cinnamon sugar. Not too much of either, the fruits are sweet as it is. Fry up while the porridge is boiling up, the banana will crispen and the apple soften. Add the porridge to a bowl and top with fruits.

Forest Berry Porridge

Forest Berry Porridge

1 portion of porridge
1-2 table spoons of raw-stirred forest berry jam

The forest berry jam is a little byproduct from my Forest Berry Cream Cake. I used a bag of frozen mixed forest berries and a bag of frozen blue berries for the cake and had some left over. The juice from the frozen forest berry mix gave good flavour to the frozen blueberries that I just mashed up with a fork. I added some sugar too, but not too much. As with the recipe above, add the oat flour, salt and milk to a sauce pan, preferably teflon/non-stick, and let boil up on medium to high heat while stirring. Add the porridge to a bowl and top with a table-spoon or two of the mixed berry jam.


Homemade Scottish Oatcakes

Homemade Scottish Oatcakes


140 grams of oat flour (from old-fashioned/steel cut oats)
140 grams of porridge oats
small pinch of salt
75 milliliters of sunflower oil
2 -4 tablespoons of boiled water

Making Homemade Scottish Oatcakes

Preheat the oven to 180 degrees Celsius. Add the old fashioned oats to kitchen machine or blender and pulse until close to finely ground. Measure up your flour, and your oats and add salt. You can mix the dough in a kitchen machine or by hand using a bowl. Add the sunflower oil and enough water to gather the dough. Leave the dough for ten minutes to suck up the fluid. Add the dough to a work surface. Use a rolling pin to roll out the dough and a 6-7 centimeter in diameter cookie cutter to cut out the rounds. The cakes have about 5 millimetre thickness.

This dough makes about 20 cakes, but don’t fret if you make 16, it just means some of them are thicker. Transfer the cakes with a palett knife (in my case steel frying spatula) to a baking tray lined with baking paper. Bake in the oven for 20-30 minutes, depending on your oven, until the edges start to brown. Take out the tray and leave the cakes to set for five minutes. Transfer the cakes, on the baking paper, to a baking grid to cool off completely.

The cakes can be kept in an airtight container or eaten straight away. They make a really nice addition to the wine and cheese table, and also taste wicked with jam or blue cheese on the breakfast platter.

Inspired by Hugh Fearnley-Whittingstall

3 ways to Excite your Oats

Doughnut Peaches Oatmeal

I have a love for oatmeal, it is undeniable now that I have managed to make three different dishes with oats in the last few weeks. It’s the easiest thing in the world, its warm, fills you up and the varieties are endless. Above is oatmeal with doughnut peaches, but first the recipe for oatmeal (1 good portion).


50 grams of oats
2 deciliters of milk and water
pinch of salt

Add the oats to a casserole pour over 2 decilitres of mixed milk and water and a pinch of salt. Boil up and make sure to stir. I would recommend having the casserole over medium heat. Let it boil up and there it is, oatmeal. Now what is important is to make this last, so that the different fruits are added onto the freshly boiled up oatmeal. When oatmeal sets it gets kind of chewy.

Doughnut Peaches Oatmeal

1 portion of Oatmeal
1-2 doughnut peaches
Small teaspoon of butter

Cut the peaches from the stone and into smaller pieces. Add butter to the frying pan and fry the peaches on low-medium heat until they are golden in colour,  and add to the just finished oatmeal.

Apple & Honey porridge

Apple & Honey porridge

1 portion of oatmeal
1 apple
1 kiwi (can be left out)
1 small handful of oats
1 teaspoon of butter
1 tablespoon of honey

Peel the apple and the kiwi and cut into smaller pieces. Add butter and honey to a frying pan again at low-medium heat. Add the apple, kiwi and oats and leave to cook until the apples are golden. The kiwi has a very strong taste so it is also possible to leave out the kiwi altogether and just have apple-honey porridge.

Porridge with Stewed Fruit

Porridge with Stewed Fruit

1 portion of oatmeal
1 portion of stewed fruit

Stewed fruit is just that stewed fruit. I had a few apples and peaches that were living on the edge a bit to soggy to eat, but just nice enough to stew. The process is simple, you need fruit, water, sugar and a casserole. Take out the fruit and cut out the bad bits, peel the apples if you wish, and add the fruit in chunky pieces to a casserole. About 2 table spoons of water goes into the casserole for 750 grams of fruit. I added two tea-spoons of sugar as I didn’t want it too sweet. Let simmer under lid for a while and when the fruit is softened its ready.

Tip: Stewed fruit works great as filling in pies or crumble tarts.

Add a few spoons of stewed fruit to your oatmeal and enjoy. I would say a little milk would suit well too.

For less healthier versions, sprinkle some cinnamon-sugar on top. Tastes amazing!

Enjoy your oaty breakfast!