I almost bought a porridge cookbook the other day, inspired by this nutty bowl I had in Melbourne. It was sweet, crunchy and full of autumn fruit and I'm going to try and recreate it at home.
For the last few winters I've used this recipe, which I double to make enough for three (I stash one serving in the fridge for rushed weekday mornings). Lately I've been eating it with a big spoonful of yoghurt and jam, a combo I've pinched from this LA cafe.
If you're keen for something even richer, the cafe next to our old home in Sydney used to soak their oats in cream overnight! I've never been game to try it.
P.S Why you should add salt to your oats and invest in a spurtle.
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