Ridiculously simple, easy, fast, cheap food.

So I know it’s porridge, and a lot of people cringe at the word. I know it looks like glunge, but let’s be real here, a lot of good things do. Like Oreo pudding, or gravy and mashed potatoes. Trust me when I say this is good eatin’. I have the verdict of my flatmate, who tried a bit with a fork, paused, and said “…this is good”. She then told me I need to show her how to make it sometime.

Here’s the manual. 1 serving, for me at least.

This is the basic savoury porridge base for me:

- Oats (any amount, in 1:2 ratio to the water; today I used 0.75 cup and 1.5 cups water)

- Water

- Vegetable stock cube (I used a whole cube, one for 500ml of broth)

Additional ingredients that I used today:

- Soy sauce (about a half tablespoon)

- Spinach (I used frozen)

- Basil

- Salt as you please

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Get yer little pot out, put in oats, water, vegetable stock cube, any frozen veggies you might want to put in (if you put in fresh chopped vegetables, put them in later; about halfway into cooking the oats). Put on stove, turn heat up to medium-high. Let oats cook, stir a bit to keep oats from sticking to bottom and to mix in the stock. Add in salt and any spices you want. Let the porridge thicken to the consistency you like, I like it more thick so it takes maybe 4-5 minutes for me, possibly a bit longer because of the chunks of frozen spinach I had in mine which took a while to defrost.

And that’s it. Once the consistency is good, pour it into a bowl, top with some sauce or something. I put sriracha, because, well, sriracha kind of goes anywhere.