Recipe by Sharon123
From the Fairy Tale Cookbook, this is a lovely breakfast! Sometimes I add 2 tbls. raisins to the oats as I cook them. Popular in New England, Mid Atlantic, Southern, Mid West, West!
Top Review by COOKGIRl
'At the table in the kitchen, there were three bowls of porridge. Goldilocks was hungry. She tasted the porridge from the first bowl. "This porridge is too hot!" she exclaimed.
So, she tasted the porridge from the second bowl. "This porridge is too cold," she said
So, she tasted the last bowl of porridge. "Ahhh, this Wee Bear Special Porridge is just right," she said happily and she ate it all up.' (The milk was replaced with a 5.6 ounce can of coconut milk diluted with filtered water to the 3 cup mark. Walnuts were garnished on top. Delicious and ~Tasty Dish~ approved! Reviewed for Veg Tag January.)
- 1 1⁄3 cups rolled oats (old fashioned or quick-cooking)
- 1⁄2 teaspoon salt
- 3 cups milk
- 1 banana
- 1⁄2 cup chopped walnuts
- 1⁄4 cup flaked coconut or 3 tablespoons brown sugar
Directions See How It's Made
- Cook oats with salt, according to package directions using milk. Peel banana, cut it into thin slices with a dull knife, and place slices on top of the porridge. Add walnuts. Stir in nuts and banana slices into porridge.
- Spoon porridge into serving dishes. Sprinkle coconut or brown sugar on top of porridge. Serve hot with milk.