how do you eat your porridge?

1. All year round but most enthusiastically in Winter. 

2. Made with proper oats, not whatever those 'quick oats' are, and cooked on the stove. 

3. With milk and a sprinkle of brown sugar, how my Mum used to make it.

4. With my girls, as the boys in the family screw up their noses and tuck into fruit salad. Weirdos.


Hello from the trenches, cannot report flawless success to date with the whole sleeping through thingo, all three children up last night for various reasons. Fabulous. Hoping for better luck tonight. Or I may move out. Just kidding honey, really. Maybe just as far as the doghouse. Those pups sleep beautifully, and they sleep in till 8 a.m.! 

At least in the morning there's porridge. (And coffee.)



18 Comments on “how do you eat your porridge?

Secret Water
July 14, 2011 at 9:31 pm

Porridge is served almost every day in our house too. Made the same way (microwaves and quick oats is porridge blasphemy) We make it with honey cooked in and some frozen blueberries stirred through. Apart from being yummy this brings it down to exactly the right temp to gobble up and get out the door. We refer to “weekend porridge” which is where extra special care is taken with the stirring on a very low heat and cooked for longer. We try and have it everyday in winter (especially Tuesdays Gromit – are you familiar with the porridge loving duo Wallace and Gromit?), our girls are practically made of the stuff. Miss three thinks she has blue eyes because mummy had blueberries in her porridge when she was in my tummy. I long for an aga like my dad made my porridge on when I was a child. Sending good vibes and real time empathy on the sleep front 🙂

July 14, 2011 at 9:48 pm

Milk and brown sugar, yum! We used to have it with the cream off the top of the unhomogenised milk the milko delivered. Now we cook it with grated apple and cinnamon, and sometimes stir through frozen blueberries and/ or yoghurt, or some times just stick to the traditional milk and brown sugar. Yum.

July 14, 2011 at 10:04 pm

The girls in our house love porridge too. We have ours with shredded coconut and maple syrup. As for undisturbed sleeps…well, I can only dream of those! Thank goodness for porridge and coffee!

July 14, 2011 at 10:51 pm

We love porridge (stove cooked, of course) with chopped fresh organic dates for sweetness, all milk for creaminess and almond meal for nuttyness. Sometimes I’ll throw in mash banana or cinnamon or soft dried apricots … MMMMM.

As for getting kids through the night … offer incentives … 1 night undisturbed = an hour of mum time alone! … 2nd night = cook cake with mum … 3rd night (ultimate goal!) = new dvd or car toy or outing. Or Cars 2 object of desire (have you seen the merchandise?).

Stay sane x

July 14, 2011 at 10:59 pm

P.S have you read the new book “go the f**k to sleep”… very funny. I can email it if you like …


July 15, 2011 at 5:44 am

Yes, yes, yes, what Nell said- all parents must read this book. It had me in tears of laughter.

Terrible confession- I microwave porridge. (Popcorn, too.) It is real porridge, and delicious, and starts the day. (Though not in the summer, such as it is.) Plus, the microwave knows when to stop, in case I walk away. We have it with milk, and whatever sweet we fancy- honey, maple or golden syrup, dried fruit, etc. Though Henry just has milk. Anyway, there you have it. All you stovetop porridge cookers have my respect, but porridge is something I’m willing to blaspheme with, for an easier life.

(Did used to cook it regularly, with fruit juice, fruit, real oats, sometimes cinnamon, etc, over a camp stove. To feed 40. Mmmmmm.)

Fi, sleep well, my dear. Best to Suze and your Mum- thanks for looking out for them! And to Suze- when will you write a book of parent wisdom? I want it!

July 15, 2011 at 7:23 am

LOVE Wallace and Grommit! And oh, an Aga, wish!!

July 15, 2011 at 7:24 am

that’s good advice Nell, middle child (ahem) responds much better to carrots than sticks. Thanks.

July 15, 2011 at 7:25 am

I haven’t yet, although I heard you could get it with Noni Hazelhurst reading it, until youtube took it down? You don’t have that version do you?

July 15, 2011 at 7:26 am

Suze: another request, see? You talk, I’ll scribe if you like. (Thanks Suey xx)

July 15, 2011 at 9:58 am

bahahaha right well that would be huge crowd of 2 people who want the book… you’re very sweet Sue but all my ideas are flogged from other people. I have picked up a very wise friends along the way who then make me look wise too 🙂

July 15, 2011 at 2:14 pm

Porridge is good in our household too, especially loved by the 4 year old and 18 month old. We soak the oats (traditional not instant) in the cooking water overnight and cook on low on a simmer mat until beautifully creamy, then a little milk and I would have to admit our poison is golden syrup (I tend to overdose but I try to restrain for the sake of the kids’ teeth!)

July 15, 2011 at 3:25 pm

I have it in my inbox (a copy of the book). I tried to copy and paste it to your blog … but couldnt. I will try to email it if you provide your email. Mine is

July 16, 2011 at 6:37 am

Porridge is my staple year-round. I just finished a bowl (and my second coffee)! Today I had it with cinnamon, vanilla, maple syrup, 1 tbsp LSA and 1 tsp of raw cacao powder. I hadn’t tried cacao before and it’s wonderful! I think I’ll add some coconut next time too. I think it’ll taste like that chocolate Weetbix slice that was all the rage when I was a kid in the 80s.

Hear you on the sleep front… Up lots and lots last night. Musical beds too. I like the idea of offering incentives! Hope you got a better sleep last night.

rhonda jean
July 16, 2011 at 8:36 am

yes to porridge – always, and not that pretend porridge, the real stuff, in a saucepan, standing there to stir it. There are many things that have been changed that are better the old way, but porridge making cannot be changed. It doesn’t work any other way. One of the things I love is to stand there at the stove with a spoon in hand and stir that porridge.

We have our porridge with either a splash of milk and brown sugar, or, my favourite, a knob of butter and a sprinkling of brown sugar. The only equal to this breakfast is crumpets with honey and tea.

July 16, 2011 at 3:47 pm

Proper outs, milk, brown sugar, cinamon and raisons!

July 16, 2011 at 5:32 pm

Cooked with a grated apple, brown sugar and cinnamon or cooked with sultanas, cut up dried apricots drizzled with honey and a dollop of greek yoghurt.

July 19, 2011 at 5:32 am

Wow. I am not joking, I have had your blog bookmarked for quite a while but haven’t gotten around to reading it. Now, I have spent 2 hours (where did the time go!?) reading. A-bloody-mazing!

Thank you for the witty, humourous, awesome posts. And yummy recipes. I will totally make butter some day soon. My colleagues already think I’m crazy with baking and other old-lady stuff (I’m only 23), so I think this will fit in just perfectly.

Also, I love porridge. Though I usually don’t use oat, but instead use spelt or rye.

Much love from Sweden



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