If ever there’s a day for porridge, it’s today. I rose at 4am, shivering, the rain rattling at the windows, and sleepily threw clothes into a cold suitcase. At 5 my brother arrived home, sobered by being halfdrowned in rain, after staying up all night at the National Liberal Club to watch the U.S. election unfold. He helped me get my stuff to the bus stop, both of us running down the dimly lit road, slipping on the wet leaves, teeth chattering, grim at the prospect of a missed flight and a Trump presidency.
We said goodbye at the bus stop and parted ways, he for bed and I for Heathrow. And here I am, still shivering, sleepily eating a pot of Pret porridge, thinking it doesn’t taste nearly as good as anything I could make, huddled around a TV screen with other travellers from across the world, all of us watching the new U.S. President celebrate his victory. The trip was surreal to start with – I booked my flights barely a few days ago, on a whim, to go and see a friend out in Abu Dhabi – maybe I’m actually still asleep, I keep thinking. Any minute now I’ll wake up from this strange dream and go to work like normal.
The jury’s out on that one, but this porridge is absolutely real. It’s an indulgent porridge, given the use of an entire vanilla bean, with a subtle and delicate flavour and made luxuriously creamy by the oat milk. It doesn’t require much, if any, sweetness. Serve with toppings of choice, as always.
- 2 cups oats
- 4 cups oat milk (or any milk)
- 1 vanilla bean, seeds scraped out
- 4 cardamom pods
- 1 cinnamon stick
- In a medium sized pan, stir together all the ingredients and heat very gently until it reaches the desired warmth and consistency. Serve into four warmed bowls and add toppings of choice.