I start with a base of bran and then add!
Despite being a double World Porridge Champion, I haven’t eaten porridge for months. Let me explain.
In May this year I was invited to Sweden to judge the Swedish Porridge Championships held in Steninge Vandrarhem.
Our hosts, Catarina and Per, introduced us to overnight oats – also known as Bircher muesli – and I became a little bit obsessed.
I start with a base of bran and oat flakes then add other ingredients for taste, texture and general goodness. I have added hazelnuts, walnuts, almonds and macadamia nuts which are all good.
There is something very satisfying about having your breakfast ready for the morning, mix it in a sealable tub and it’s ready to pick up and eat on the go if that’s your thing.
I will probably go back to traditional porridge as winter draws in.
And the World Porridge Championship? Yes, I am practising.