Porridge 4 Ways

7 March 2013

You can take the girl out of Scotland, but you can’t take Scotland out of the girl. I admit to liking a bit of continental breakfast now and then, be it a bowl of muesli or an open cheese sandwich, but I couldn’t live without my beloved porridge. You can’t get porridge oats here in Berlin, so I mix regular oats with oatmeal to get a more creamy consistency (I use 2 tablespoons oats and 1 tablespoon oatmeal).

Edinburgh has the most fabulous of food stalls at the Farmer’s Market – a porridge bar! My favourites were the cranachan, which was raspberries and cream with toasted oats, and just plain old whisky and honey. That got me thinking about creating my own porridge bar menu here in Berlin, and here’s four different toppings I came up with:

A handful or two of fresh blueberries and a generous drizzle of maple syrup.

Half a sliced banana and a handful of chopped walnuts.

Half a chopped pear and a generous sprinkling of ground cinnamon.

A splash of cream and shavings of your favourite chocolate (I used up some milk chocolate here that was waiting to be eaten^^)

1 Comment on Porridge 4 Ways

  1. Rochelle Coote
    February 6, 2017 at 8:27 pm (2 years ago)

    I think I might have to try cream and chocolate…looks and sounds delicious. I a ‘grød’ fan. Thanks for sharing. ;)

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