As the temperature cools, I welcome Porridge back as my breakfast staple, with its simple and satisfying regime which helps to start the day nice and gently. Whole Porridge Oats are soaked overnight in Water with Sultanas or Raisins and a good pinch of Sea Salt. Cooked on the stove in the morning, alongside washed and toasted Sunflower and Pumpkin Seeds. Served in a bowl with a good spoon of Tahini, Maple Syrup and a splash of Oatly, (take your pick of milky liquid), and the Toasted Seeds to finish.
