Need I start by mentioning that in Switzerland you can’t get porridge out. The one time I’ve seen it on the menu I attempted to order it at 9.30am but it ‘wasn’t ready yet’. I don’t understand what that means. Maybe it’s a brunch item hereabouts. Me, I want it when it is dark and cold at 7am…which is what I’ve just been doing.
I use whole bio oats. Melt a little butter in a small saucepan, add oats and water to just cover. Bring to boil, then take off the heat and sit, covered, to quick soak. If you are more thoughtful than I, you can simply soak in water the night before.
Have a shower and get dressed. Well, that’s what I did. Answer your mail. Take the dog out so he can ablute on somebody else’s garden. When you get back:
Generously cover with milk – this really depends on how you like your porridge as an eating process. Do you want it quite thick, adding cold milk as you go? Do you want to eat it exactly as it comes out of the pot? If you are circumspect in the first place you can always add more milk to the pot as you go.
Strew with brown sugar – that is, sugar to taste – bring to boil and turn to low. Stir now and then.
Slice a banana or two.
In a small non-stick fryingpan melt butter and add bananas. Also strew with brown sugar. Stir as the contents heat and bubble. When you please – for me this was a couple of minutes – add the contents to the porridge, stir, simmer a while longer. In all about ten minutes.
Equally the caramelised banana can be served on top of the porridge.
You can entirely forget the whole banana idea and simply serve with pouring cream and more brown sugar. Makes winter worth it.
If you make a vegan version of this, please don’t tell me. I’m not sleeping well as it is.