Secrets of a better bowl of hot porridge

A mixture of rolled cereals and milled grain is texturally interesting and produces soft, earthy flavours. The idea of combining fairly disparate elements is not particularly novel, as thrifty cooks tend to use up small amounts in delicious ways. But the sheer variety of cultivated components now available drove me to develop a blueprint for a recipe that allows for creative substitution.

In the accompanying chart you will find exchanges and additions for customizing with sweetening agents, seasonings and other enhancements for mixing and matching.
And now, a confession: One of my clearest childhood memories is of me as a 4-year-old, running to hide in the bathtub after a bowl of oatmeal was placed before me at the kitchen table. It looked like library paste, and it was light-years later that anything resembling that bowl would charm me.

Bolstered by a pantry full of flakes, meals and grains, however, I’m pleased to be at the ready for a warm bowl of goodness on a cold morning.

Recipe: Home made granola with maple flavoured yogurt & fresh berries

As we all try to shift those festive pounds, here’s some healthy White’s porridge recipes that will have you feeling fab in the New Year.
What you’ll need

450g organic White’s jumbo porridge oats
2 dsp sunflower oil
2 dsp honey
1 tsp vanilla extract
75g unsalted almonds
75g unsalted cashews
55g sesame seeds
5g flax seed
15g raisins or craisins (dried cranberries)
115g assorted fresh berries
125ml yogurt
2 dsp maple syrup

Pre-heat the oven to 180°C/gas 4/350°F. Place the rolled oats on a large baking sheet, place in the oven and toast for approximately 15 minutes, turning once or twice.

In a small saucepan, combine the oil, honey and vanilla and heat until warm. In a bowl combine together, almonds, cashews, sesame seeds and flax seeds. Pour over the warmed honey mixture and stir well, then pour over the White’s jumbo porridge oats. Bake in the oven for 15 minutes, turning every five minutes in order to avoid becoming too brown. When cooked and toasted, add the craisins and cool. Store in an airtight jar and serve for breakfast with fresh fruit and honeyed maple syrup.

To serve, mix together the berries. The maple syrup can either be mixed with the yogurt or poured over the top.

Recipe: White’s banana porridge oat scones

As we all try to shift those festive pounds, here’s some healthy White’s porridge recipes that will have you feeling fab in the New Year.

What you’ll need
25g White’s Porridge Oats
110ml low-fat milk
175g self-raising flour
2 tsp baking powder
1 tsp salt
2 mashed bananas
25g caster sugar
1 tsp cinnamon
25g White’s pinhead oats

Mix White’s porridge with the milk and leave for two hours. Mix the flour, baking powder and salt together, then mix with the soaked porridge oats, rubbing until the mixture is crumbly.

Stir in the mashed bananas, sugar and cinnamon. Knead until doughy. Press the dough out to one inch thick, cut into eight and sprinkle with White’s pinhead oats. Place on a floured baking sheet and bake at 200°C/ gas 6/400°F for 30 minutes.
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