Baby Bear’s Porridge (it’s just right)

February 12, 2020 7:06 am Published by Leave your thoughts

Neither too hot, nor too cold, Baby Bear’s porridge, you’ll recall, was just right. And in these misty, moisty days, when everyone in your family is sniffling damply about the house, it’s porridge that all bears need, big or small, to banish the lurgy, boost the spirits and brighten the dark mornings.

Here's how to get YOUR daily porridge just right.

Too hot? Too cold? Or just right?

Here’s how to get yours just right too!

The right base

Porridge is the best start to the morning, for bears and small burglar-girls of all sizes. It’s traditionally made from porridge oats in England, while in Scotland, home of the spurtle, it’s often made from the thicker, slower-cooking oatmeal. Some people prefer the chunkier jumbo oats to porridge oats, while those with plenty of time on their hands (and all their own bear teeth) might well plump for oat groats. You might even like to try Rude Health’s sprouted porridge oats, which the company reckons are the healthiest and most delicious on the market. Whichever you choose, oats make a great option. They’re rich in fibre, boast an array of vitamins and minerals and are packed with antioxidants. If you choose properly, a bowl of oaty porridge should keep you nicely full and bursting with energy all morning.

But….not all oats are equal. Heavily processed oats – particularly those sad little sachets of 5-minute oats – are so ground down as to have lost all their long-lasting fibrous goodness. They might taste like porridge, but you’ll be hungry again an hour later.

For proper, thick, burglar-busting porridge, you need proper, thick oats. At Naturally Good Food we sell organic and non-organic British oats, in sizes ranging from 1kg packs to bulk 25kg sacks. These are the real deal: they absorb liquid beautifully, but retain a satisfying bite, giving you a creamy, energising porridge. Our organic oats probably have the edge. They’re beautifully soft to the touch and delightfully ‘milky’, even without the addition of dairy milk. We sell organic gluten-free porridge and jumbo oats, too.

But what if you’re not a fan of oats, or have had yours already this morning? Well, we sell a great many porridge alternatives at Naturally Good Food. How about porridge made from quinoa grain, buckwheat or brown rice flakes? What about a multigrain porridge? Or porridge made from a liquid-absorbing seed, such as chia?

With a bit of imagination, an internet connection and a steady supply of ingredients from Naturally Good Food, you can eat a different type of porridge every day of the week!

The right liquid

Having selected your grain, the next choice to make concerns the liquid. Will you make up your porridge with water, with dairy milk, or with one of the many non-dairy milks we have in stock? Almond milk, rice milk, oat milk (naturally) and coconut milk are some of the most popular porridge milks. For all-out luxury, there’s always the Scots 5-star-hotel way, with cream and whisky: strong enough to result in a lie-down in the nearest bed you can find.

The right topping

If you like your porridge sweet, then we’ve got a wonderful range of unrefined sugars (including fantastically treacly-caramel brown sugars). Syrups work well in porridge too – how about some agave nectar, date syrup or maple syrup?

For a savoury porridge, we’d suggest a sprinkling of Cornish seaweed salt, Himalayan rose pink rock salt or any of our other salts. Sweet or savoury, don’t forget that a dash of cinnamon, ginger or nutmeg (or any of our other organic herbs and spices) can take your bowl to the next level.

Dried fruit, nuts and seeds also make amazing toppings for porridge. We’re fond of nut butter and dark chocolate too as an addition, slowly melting away into the oats.

But enough about the ingredients. The final and crucial question – for any self-respecting bear – is whether to have your porridge too hot, too cold or….just right!

Naturally Good Reads v2

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This post was written by Yzanne

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