How to make Porridge

Tam has made a lot of brilliant meals including chickpea and lentil dhal, mushroom carbonara and banana pancakes. Now this has been a staple breakfast of ours so far, little surprise it would make it on the recipe list.

Probably first invented by the Scots, using rolled oats and very little imagination. We actually don’t know it’s history, but are very sure of it’s popularity among prison inmates. Carefully following an Armstrong Family secret “Highland Recipe” passed down from clan to clan, you too can make your own.



Ingredients (per person):

1 cup water

1/2 cup oats

A pinch of salt


  1. Heat the water in a pot, adding a pinch of salt to encourage the boil.
  2. Once the water begins to boil, reduce the heat slightly and add the oats, stirring and scraping to avoid them sticking to the outside or the pot.
  3. Bring to the boil, stirring frequently so it doesn’t burn on the bottom of the pot.
  4. After a few minutes, remove the porridge from the heat. Allow to cool and serve.

There it is. Very hard to perfect. Porridge doesn’t tend to keep well. I once had a mate at school who brought home-made porridge in a Tupperware container for lunch. It looked like gelatinous concrete soap. It tasted better than the rest of his mothers cooking, so I could see why it was a school-yard favourite for him.

Porridge is a great source of fibre to carry while bike touring, its really light to carry, doesn’t need milk, and can be spiced up to keep it interesting. Tam’s favourite is with caramelised bananas.

caramelised bananas for porridgePorridge Topping

  1. Cut up two bananas into slices and fry with brown sugar or honey, the juice of an orange, and cinnamon, simmer until soft and sweet smelling.
  2. Add oats and water, stir until cooked.
  3. To top it off of have pumpkin and sunflower seeds for a crunch with a further dash of cinnamon.



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