Dice a tart apple. Melt some butter in a pan, When hot add apple and ceylon cinnamon, stir for a minute or two. Add porridge grains (I use a mix with wheat, rye, oat and barley) and water. Simmer porridge until done. When making porridge there is two schools. One want the creamy smooth poridge (e.g. start oats and cold water, even doing the GR overnight soak), other like theirs chunky, in which case adding oats to boiling water works best. My everyday breakfast is the above mix (currently heavy on rye), with a tablespoon of flax seed added. Sometimes a dollop of butter. That one will still be "chunky" if made cold water. For oats try brotchan folchep, made more porridge and less soup (but soup is easier to scub pots after than porridge...)
Actually....mind Bodge's Staffordshire Oatcakes recipe ? How would that be if you fried some bacon crispy, broke it into wee bits and added it to the mix ? Maybe even some bits of sundried tomatoes and those fried and dried onions meant for salads.
