This is how I make porridge.
It is the Best Porridge Ever.
You will never eat better porridge than this.
1 cup traditional oats
1 and a bit cups water
1 and a bit cups milk
handful of sultanas
Put the oats, water and milk in the saucepan. It works best if you have a heavy-bottomed saucepan, so you can cook it slowly over low heat. (When I say slowly, it still only takes about ten minutes. No need for quick oats).
Peel and grate an apple; add the grated apple to the saucepan.
Chuck in a handful of sultanas, unless you have kids who get mad when you include sultanas, in which case only include this step about a quarter of the time, when you really want sultanas.
Add a sprinkle each of cinnamon and nutmeg.
Stir with a wooden spoon over a low heat, until porridge is cooked, thickish and bubbly. This should take a few minutes, but not too fast - enough time to cook the apple and nicely absorb most of the liquid but still leave the porridge a good, liquidy consistency.
(I trust you have separate wooden spoons in your drawer for sweet and for savoury? You should. Do NOT use the same wooden spoon you have used to stir spaghetti sauce or curry).
Pour the porridge into bowls, add a splash of cold milk and a sprinkle of brown sugar to each bowl,and eat.
At our house the dog gets to lick the kids' bowls afterwards.
There's never anything left to lick in mine.
With thanks to my long-lost university friend Katherine, who taught me how to add apple and cinnamon to porridge. I bought that pretty blue and white bowl then. I was in my second year of uni and living in a uni flat with Katherine and two others. It was decreed that we each needed a lovely bowl for our porridge.