Mixing up porridge with dried fruits; nuts; spices … is a great way to start your day.
I combine a handful each of dried fruits such as apricots, cranberries and figs to approx. 500g of porridge then add spices. I love ginger so I add a few tablespoons of it plus a smaller amount of cinnamon – you can add whatever suits your taste. I also add a few tablespoons of bran and quinoa plus a small teaspoon of salt. I sometimes add mixed nuts and seeds too. You can vary what you put in each time a batch is made, whatever ingredient takes you fancy. I store it in a large Kilna jar ready to use each morning for breakfast and it lasts about 2 weeks.
If you have a glut of fruits at various times of the year why not stew and freeze them in portions ready for defrosting to add when you cook the porridge – apples or plums work well.
When I’ve cooked my porridge on the Rayburn (just 5 minutes) I often sprinkle some chia seeds on top plus a spoonful of my homemade jam or some honey before sitting down to enjoy it at the breakfast table.
Should you ever come to stay at our B&B you are more than welcome to sample it as part of your breakfast as I tend to make it all year. It’ll set you up for the day’s exploring of the South West.