For all my products, porridge has to be one of those ultimate comfort foods that compliments all my ginger flavours. Of course, even some nice overnight oats works so well with my syrups as well.
Every porridge maker is a bit different, I tend to cook my porridge just with water as I find the full milk a bit heavy in the morning. A few years ago I used cloudy apple juice, you might also see it a pressed apple juice to cook my porridge in. That was really tasty and loved the apple tang and that would also work great with the ginger syrups that I have.
I’ll also only use jumbo oats as it gives the porridge great texture and bit. So I’d recommend Flahavan’s organic jumbo oats or Aldi’s organic jumbo porridge oats.
1 big handful of oats
tablespoon ginger syrup – for drizzling on afterwards
Just cover with water or a combination of water and milk or even apple juice.
Plant based milks can be used, though I’d probably use a nut milk for making porridge. Nice taste.
- Mix oats and liquid and leave overnight. This will reduce cooking time in the morning.
- If you use a microwave that is perfectly fine as well. I do the cooking in bursts of a minute or 2 and give a stir. I have had some bad exploding porridge scenes coming from using a microwave.
- For the cooker, place on a medium heat. Add oats to the pot with some water or a half and half of milk and water, just covering the oats. To get a nice texture, keep an eye on the pot and give it a few mixes. Cooked in 8-10mins.
- Add a caramelised banana by cutting in half lengthways. Heat some butter in a pan. When hot enough place flat side down and enjoy the smells. Turn over when nice brown colour.
Place into your favourite bowl, place caramelised banana on top and drizzle with ginger syrup