Improving the porridge

27/9/2012

I have been working on various improvements to making whole oat porridge. Now it is time to put the suggestions out.

We should only add salt at the end of the cooking. Doing it earlier seems to change the way the porridge finishes up. I use natural sea salt; I find the iodised salt takes away from the good flavour.

Go to the porridge recipe page to see the three alternative methods that we use. Our preferred one is oven cooking, but each method produces distinctly different flavours.

Without question whole oat porridge is the very best of all breakfast cereals and making it is easy.

4 Comments

jackie ellis

18/10/2012 09:29:07 am

James, I love your photo! you look fantastic and very distinguished. I think title "Author " suits you. Much love thinking of you guys Jackie ELLIS

James Wilson

21/10/2012 05:58:47 am

Nice to hear from you Jackie. Hope all goes well with you. Hope you tried the porridge xx

Lionel Graham

27/10/2012 07:45:10 am

For many years I have cooked our whole oat porrige in a slow cooker on low temp for about three hours,with power comming through a simple timer, then swicthing to warm ready to eat when we rise. Ratio oats to water is four to one. normaly supplement about one quater of the oats with Quinoa. Cheers

James Wilson

29/10/2012 02:19:16 pm

Thanks Lionel, I will give it a try, especially the Quinoa

Author

Having joined the fast growing group of people who recognise the value of living on plant based whole food, I now want to share my experiences and views with as many others as possible.

Improving the porridge

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