Porridge.

Aka. 'Oatmeal'.

Funnily enough, I thoroughly enjoy porridge accompanied by Tea, books, such as the one I'm currently reading, along with a cool winter's morning.

I come from a long line of porridge pioneers. My paternal grandmother would make us porridge topped with those travel-sized kelloggs cereals as breakfast treats during stays at her home and my father is a great porridge connoisseur, specialising in using uncooked-muesli with lots of dried fruit to create fruity porridge extravaganzas.

I continued the family tradition, exporting porridge to continental Europe. During a stay in Switzerland, I introduced it to my Bulgarian flatmate, who promptly adopted it, making one large saucepan to nourish him continuously throughout the day. A fellow Aussie expat also jumped back on the oat-wagon and started re-teaching herself how to make it, calling me for advice regarding re-heatability and the like.

As a child, I quickly became aware of the fact that porridge was not a 'cool' breakfast food, but now I am finally comfortable to stand up loud and proud and proclaim my ongoing love for this amazing grain, the oat.

Do you have any secret, uncool loves? And if you're an oat-supporter, what is your favourite way to prepare them?