Oat and Flaxseed Porridge Recipe

My father used to make a savoury porridge that swam in a pool of cold cream; I was
not a fan. It was not until I had children that I became a convert. Now I mix oats with
ground flaxseed, which we call 'magic sprinkles'. I use half milk (always whole) and
half water so that the porridge isn't too rich. We all go off to work with a warm glow,
fuelled for the day ahead. In the summer we have soaked oats that we leave in the
fridge overnight and flavour with whatever berries we have; it somehow feels a little
lighter when the weather is warm, but no less satisfying. If you are avoiding dairy
use unsweetened almond or soya milk, and coconut yogurt instead of dairy yogurt.
Put the oats in a pan with the water and milk and place over a medium heat. The moment
the liquid is hot, reduce the heat to low. Season with a pinch of salt and the cinnamon
and - for sweetness - add the banana, currants or sugar.
Cook gently for 5-10 minutes until the oats are creamy and seem to have dissolved into
the milk. Stir in the flaxseed. The porridge should fall off a wooden spoon like a creamy
risotto. If it is too stiff, pour in another 50ml milk and warm through.
Serve the porridge in bowls topped with the yogurt, and fresh fruit if you like (we mostly
prefer the pure, unadulterated version).
Why not try soaked oats?
Mix 750g jumbo rolled oats, 7 tsp chia seeds and ½ tsp vanilla extract in a glass jar or
container. Pour over 250ml milk (cow's, goat's, almond or coconut), enough to cover
the oats. Cover and leave in the fridge to soak overnight. Make a little compote by
heating blueberries and raspberries with a drop of water in a pan until they soften and
burst, then spoon them onto your soaked oats.

50g rolled oats

130ml water

130ml whole milk

scant pinch of ground cinnamon

1 sliced banana, or 30g currants,

or 1 tbsp brown sugar

25g ground flaxseed

2 tbsp Greek yogurt

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