Wednesday, 15 July 2015

Elderflower Porridge



Porridge is such a great breakfast.  Oat cereal contains calcium and protein, and if you buy the fortified stuff, has plenty of vitamins and minerals added. 

It is cheap at 75p per kilo *  and still cheap when you mix it with the fortified ready oats at 2.37 per kilo *.  I like the creamy lighter finished product when ready oats are added to the pan - it somehow has an element of baby-food comfort about it, combined with the more grown-up chew of the rolled oats.
(*Asda Online accessed 15/7/15)

But on a summer morning? 

Yes. It works. Honest.  With our homemade elderflower jelly, it makes a gorgeous floral creamy cereal to keep you going until lunchtime.  Of course, you can make a Bircher Muesli by soaking the oats overnight and having them cold, but I always find it stodgy and hardwork.  No, I much prefer warm cereal with the light rivers of milk and wobbling dollop of sunny jelly thank you.

This serves 8 medium appetites.



2 cups of rolled oats
1/2 cup of ready oats
1/4 tsp salt and 1 tsp sugar or other sweetener
1/4 cup of milk, plus a little more for serving - we use apple-extract sweetened soya milk for extra creaminess and sweetness
Boiling water from the kettle
8 blobs of elderflower jelly

Put the oats, salt, sugar and milk in a pan.  Pour in enough boiling water to come about 2 inches over the oats.  Stir and let it bubble for a couple of minutes. Add more water if you like it looser.  Pour into serving bowls.  Add a blob of jelly to the top of each, then carefully dribble some milk over the top.  It looks beautiful - really, the photo does not do it justice.

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