I’ve come to realize 2 things about oatmeal in the U.K.: 1. It’s called porridge here. Like, through and through. I ask for oatmeal at a restaurant or store, and I’m received with a blank stare. 2. All the oatmeal I’ve been able to find is the texture of ‘Quick Oats’ in the U.S. So, the grains have been ground till they’re pretty fine. I haven’t been able to find regular rolled oats where you can see each individual, whole, grain. This usually leads to really soft oatmeal that will burn easily if not watched. The resulting texture is probably why it’s called porridge.
Today’s recipe is one that doesn’t require a large quantity of sweetener and that’s because the banana does a great job of sweetening the oatmeal. I prefer to use honey as my sweetener of choice because I think it compliments the banana better than brown sugar could.
As usual, cooking method is the same, all that’s new are the toppings we’re using here. I couldn’t find almond slices that were already toasted, so I did that myself. Just dump almond in a pan and let it cook on medium high heat. Watch it closely though, you don’t want burnt almonds that’ll have to go to waste.
½ cup oatmeal
1 cup water
Combine oatmeal and cold water in a pot and bring to a boil over medium high heat. While your oatmeal is cooking, prep your toppings by peeling and slicing your banana and toasting your almonds, if they aren’t already toasted. Stir your oatmeal at regular intervals to prevent it from burning and aid in even cooking. Once it’s cooked to your preferred consistency, pour into a bowl, add in fruits, almonds, milk, and honey. Stir, eat and be happy as you go through your day.
Note: Sweetener Options: While I choose to use honey to sweeten this version of oatmeal, you can swap it out for your preference – white sugar, brown sugar (another personal preference), agave nectar etc. Sides: I like to include extra protein in my breakfast by eating it with a hardboiled egg, like the sweeteners, stick to your preference – bacon, franks, sausage etc. Or totally forgo this by doubling the portion above for a filling breakfast.