on porridge

Breakfasts in Scotland were incredible and fattening.



There was usually an option of eggs with tomatoes (say toe-MAH-toe) and mushrooms, bacon (very ham-like bacon) and sausage, cereal, yoghurt, and fruit, kippers, PORRIDGE, the list goes on and on. Oh and don’t forget the marmite.


What is marmite? A thick, black spread to put on toast, made from yeast extract. You know how yeast smells when you put it in liquid and it foams up? It’s like eating that, multiplied by 10000. I liked my first bite, then it got to be a bit much. 


There’s also this stuff. I still don’t really know what it is. Something ketchup-like but browner and tangy-er. 



Okay. This post is about porridge. Oatmeal, but better. 


I like mine really gooey with lots of peanut butter and globs of jelly. 

Here is my favorite recipe! 

makes one serving


  • 1/2 cup old fashioned oats
  • 3/4 cup milk
  • 1/2 cup water
  • dash of cinnamon
  • dash of salt

Combine all of the ingredients in a saucepan. Bring to a boil over high, then simmer until the oats have absorbed most of the liquid.

I leave more liquid than most people do, because I like all the thick gluteny milky excess. 

But it’s completely up to you.

Here are some add-ins because without add-ins, I find it incredibly bland.

  • peanut butter and jelly
  • raisins and maple syrup
  • lemon curd
  • honey and banana
  • figs and brown sugar

Be creative! This is porridge. 



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