Traditional Oat Porridge

It's already been a week since we landed in Germany for our vacation. It wasn't the smoothest of all vacations in the beginning. All is fine now. We have settled into our holiday house at the North Sea. Been to the beach, watched the tides and even got minor sunburns. Which could have been avoided.

When you come from Dubai, where the sun is out and shining for 350 days a year, with temperatures rising to 45C in summer, you would not think to apply sunscreen for a walk on the beach at 20C. Oh, we were wrong. The sun was much more aggressive than it would ever be in Dubai, and the cold wind blowing from the sea was very deceptive. Well, lesson learned. Now we even have time to heal our sunburns as temperatures dropped to 15C today and it hasn't stopped raining since morning. The weather forecast predicts exactly the same for another 4-5 days. Summer in Germany? Not existent. Any sunburn on the planet can heal in this time.

15C is about as cold as it gets in Dubai in winter. At night. And what poured down here today is probably as much as came down in Dubai in the last two years.
I don't mind the rain. We never have it in Dubai. I can keep the kids and myself busy indoors for a couple of  days. It's comfy. And as wrong as it may sound, I enjoy sitting down. Not running errands. We play checkers, ludo, and memory. And keep the meals plain and simple to keep time in the kitchen as short as possible.

However, coldish weather calls for warming meals. I made a bean stew, that we will heat up for dinner. I had traditional hot oat porridge for breakfast. My kids have this for breakfast everyday, when my son is going to school. I can make it in my sleep. In fact, it is so easy that you probably would not need a recipe for it. I want to include it in my blog's recipe collection, as it is a simple, easy, rustic and healthy breakfast. Sweetened with raw mashed banana only. It will keep the blood sugar levels down and keep you full for a long time. At the same time, it is very light on the stomach. Therefore, it is also my favorite "hospital food", when I don't feel well. 

I hope the German weather forecasters are wrong, and weather will improve rather soon. There is so much to explore. In the middle of today's rain we ventured out to the weekly farmer's market, and returned drenched, with my 3-year-old daughter holding a soaking wet breadroll in her hands. I didn't even bother to take my camera. There are organic sheep farms to visit that will show the kids how to make cheese. There are islands to explore. Please sun, come out again soon. We'll put on sunscreen, I promise!

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TRADITIONAL OAT PORRIDGE 

(Print Recipe)

1/4 cup old-fashioned rolled oats

1/4 cup water

1/4 cup milk (or soy/rice/oats/almond milk)

1 medium ripe banana

optional

fresh berries

chopped nuts

Serves 1-2

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In a small pan, combine oats, water and milk. Over medium high heat bring to a boil. Stir occasionally. Turn down the heat and let simmer, stirring every now and then, for about 3 minutes or until consistency becomes creamy.Take off the heat.
Mash the banana, then stir it into the porridge. Transfer to serving bowls. Top up with fresh berries and/or chopped nuts (optional).