200ml Kara Dairy Free Coconut Milk (can be substituted for dairy or soy if you must)
5ml vanilla essence
15ml maple syrup
1 egg
Pinch of cinnamon
Pinch of salt
Although most uni students would argue that sleep trumps breakfast and hangover bed-arrest trumps everything else, I discovered a good incentive to drag myself out of bed.
“The Perfect Porridge”. The Holy Grail is a more attainable concept. Porridge cookery is a purely personal experience. How one cooks ones porridge is a delicate and contentious matter.
I would spend breakfast times inspecting my flat mates’ respective porridge-filled bowls (yes, we are all converts). Each bowl was unique. There are just so many aspects to consider! What kind of texture is it? Is it gooey? Or is it runny? How much milk is used? Sugar, honey or syrup? And how much? Is there added fruit? Is it dried or fresh? Oh, what about nuts? The possibilities are endless.
Thanks to an unfortunate dairy AND soy sensitivity I was forced to explore new avenues of culinary innovation. I simply couldn’t bare to forsake my daily dose of porridgey goodness! And by will of fate I came to discover what I hold to be The Perfect Porridge…
To Cook
1. Add the oats, cinnamon, salt, vanilla essence and ‘milk’ to the saucepan and cook on a medium heat. 2. Continue to cook until it’s reached optimal consistency, adding hot water when necessary. 3. Crack in the egg and stir through. The change in texture will indicate when it’s been thoroughly cooked in. 4. Pour into a serving bowl and add maple syrup or some dried fruit.
