1/2 cup Scottish quick cook porridge oats (about 50g)
1 ½ cups – 2 cups (about 300ml +) of water
Pinch of salt
½ cup frozen raspberries ( + fresh or defrosted raspberries to serve)
Demerara sugar, golden syrup, chopped dates, chopped bananas, fresh or defrosted raspberries
FAGE Total Yogurt to serve
How To Make Raspberry Porridge:
1. Put the oats in a medium saucepan along with the water and bring slowly to the boil, stirring frequently with a wooden spoon.
2. Add the frozen raspberries bring back to the boil and turn down the heat and simmer, stirring regularly, for about 5 – 10 minutes depending on the type of oats you have used and theconsistency you require. After about 5 minutes, add the pinch of salt.
3. Serve hot with the toppings of your choice and a generous dollop of FAGE Total Greek yogurt. To be totally indulgent I like to use the 5% version but you can of course choose the 2% or 0 % fat versions.
A few point to bear in mind when making Raspberry Porridge
Water versus Milk
If you prefer the porridge to be creamier you can make it half and half with water, or quite possibly all with milk – but I really prefer it made just with water.
Porridge Oats – Quick Cook Oats and Normal Oats
Please note that you can buy Scottish Quick cook porridge oats in many expat shops – but if you buy the standard oats in most supermarkets in Switzerland you will either a) need to cook for at least 10 – 15 minutes or you can let them soak in 1?2 cup of water overnight before using. Do test that the oats are cooked when you make your Raspberry Porridge before serving as oats can vary considerably.
FAGE Total Greek Yogurt
You can purchase FAGE Total Greek yogurt in most good supermarkets in Switzerland and I usually buy mine in Coop.
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