The porridge thread, in all its varietal glory

[MathNut]

Is it just rolled oats with sugar in? (as their website seems to suggest)

If so, you can buy rolled oats (called "Haferflocken") in any supermarket, and then sweeten to taste...

[Verbier]

They seem to pump a fair bit of sugar into the Oatso Simple product.

http://www.quaker.co.uk/ProdOatsoSyrup.aspx

The Knorr product should be the closed equivalent product here. Available from Coop. I think that it is straight rolled oats without the sugar.

[10:30]

Yum, oatmeal! It's super-easy. Pick yourself up some Haferflocken, heat up a little sugar + water (or milk) in a pan, when it boils toss in a little more oats than water, stir for a minute or so, and there you go. Yum.... Add dried fruit, nuts, raisons, whatever you like. Serve with milk.

I am so definitely buying me some Haferflocken tomorrow. I'm going on an oatmeal bend! I may even use brown sugar. Yum.

[RetiredInNH]

	Quote:	10:30
	I may even use brown sugar. Yum.

This brings up EFs most fundamental existential question: Where can I buy brown sugar here?

[andymac]

I bought Migros Haferflocken and cooked them as per the directions but they were still quite hard, I tried a few times lengthening the cooking time but still they had bite. I looked at them and they are not rolled as much as the oats we have in Scotland.
Oatso simple would be a godsend, I love their simplicity in the morning. Prep and cooking time 3 mins total quick and easy.
A hearty breakfast that easily lasts me till lunchtime and is good for my health too.

[hannah'sauntie]

I use Haferflocken with milk, ratio 1:2, microwave for three minutes, add raisins, seeds and honey, stir, yummy!

	Quote:	Crumbs
	Oats = Haferflocken, e.g. from Knorr, available in supermarkets Not sure if this is exactly what you're looking for, but it makes good porridge. ...

I have to agree with that !!!

[Uncle Max]

Mmm, good things to s/he who waits. Can't help with the Quaker stuff - though it used to be at Globus - but look for real porridge oats called 'Hafergrütze' / 'Gruau d'avoine' and cook it yourself: it's a world of difference from the processed stuff and will keep you going all day. (I sound like my Granny.)

1 cup of oats
0.5l water
0.5l milk
Honey / raisins / fruit / sugar / cinnamon etc to taste
Pinch of sea salt

Steep the oats in a cup of water for an hour or so, then add to a heavy pan with the salt, cinnamon, milk and water and simmer oh_so_gently for 30-60 minutes. Stir occassionally to avoid it sticking. Add fruit at end and either pop the lid back on and leave overnight or serve immediately.

You can add anything to porridge; it is to breakfast what risotto is to lunch

The Swiss only like to eat it when they're ill, which shows how much they're missing out...

	Quote:	Uncle Max
	The Swiss only like to eat it when they're ill, which shows how much they're missing out...

Actually there's on Swiss who loves it to death.......
Mine is always with cinnamonn

[ullainga]

or if you, like me, don't like sweet breakfast, try it with just salt and a bit of butter. Yum.

[Pat's ex]

	Quote:	Uncle Max
	simmer oh_so_gently for 30-60 minutes.

30 - 60 minutes? Gadzooks!
What's the advantage of slow cooking porridge over, say, simmering for 10 minutes, which is how I've always done it?

[swissdawn]

www.britshop.ch

[Celtictwist]

I must admit I am a porridge freak but I can never get the Swiss oats to taste as good as Flahavans so I import them any chance I have .
I see they now sell sugar pumped ones as well.

http://www.flahavans.com/recipes/

back on topic:
The English bookshop Orell Füssli The Bookshop also stocks Scottish oats, "Scott's Porage Oats"( this time not my bad spelling) a tad overpriced but if you have a need
http://www.books.ch/shop/action/maga...07790&nav=9076

[Oldhand]

If you put your Migros oats in a bit of water and lemon juice over night they cook pretty quickly the next morning. Try them with allspice and nuts.....lovely.

[Uncle Max]

	Quote:	Pat's ex
	30 - 60 minutes? Gadzooks! What's the advantage of slow cooking porridge over, say, simmering for 10 minutes, which is how I've always done it?

The raw - unrolled - oats need to steep in water first. Then by cooking slowly you release a magic thing, which makes you look more handsome and cool. I can't tell you the name, but it's true.

Also, the water and milk condense to create the lovely creamy texture. A quick ten minute boil eliminates 'the magic thing'. See? I was raised on the stuff which was cooked the evening before on the fire in a iron pot from way back, then set in a box filled with straw. The next morning the pot would still be warm and the contents delicious. Add anything you like.

Alternatively, cook the evening before, allow to cool and zap it in the microwave before you rush out the door. It'll still taste great.

[Gastro Gnome]

I make porridge just using oats and water.

Stir. Stir. Stir.

Even without any milk you get a very creamy texture. It's like magic.

I normally have a couple of big crystals of Fleur de Sel and a minimal drizzle of honey with it.

[Oldhand]

	Quote:	Uncle Max
	The Swiss only like to eat it when they're ill, which shows how much they're missing out...

That's not true Uncle Max, they eat it regularly in "Bechermusli" or in a savory soup called "schlimesuppe" (I know it doesn't sound very appetizing.)

[10:30]

I went to pick up my oats today. Even my little bitty One-M Migros had two sorts: sort-of-rolled and rolled-all-to-hell. Sure the sort-of-rolled may be more tasty if you're some kind of oatmeal gourmand, but I want quick and dirty. I got the rolled-all-to-hell variety and am looking forward to tomorrow's piping warm oatmeal breakfast. To heck with the muesli and yogurt!

	Quote:	RetiredInNH
	This brings up EFs most fundamental existential question: Where can I buy brown sugar here?

Thank goodness for this post. It's been hours since that question was last asked here!

[Captain Greybeard]

	Quote:	Oldhand
	That's not true Uncle Max, they eat it regularly in "Bechermusli" or in a savory soup called "schlimesuppe" (I know it doesn't sound very appetizing.)

As a kid (i.e. long, long time ago), whenever I was ill, my Mom fed me Schliimsuppe ("slime soup," not very inviting indeed) because it's said to sooth the upset stomach and provide calories to fuel your immune system. However, when cooked as a regular soup for healthy people, exactly the same stuff was called Habersuppe ("oat soup"). I liked it both ways.