I cook the oats/oatmeal in water with a little salt added then serve and top it with a wee drop milk. Very occasionally I might add extra salt. Has to be salt - you don't make oatcakes with sugar, do you?
I have porridge for breakie every weekday with runny honey drizzled over it. Never tried salt but might do tomorrow....you never know! Of course weekends are reserved for the full english wham bam thank you mam gut busting fry up...
Cooked with water and a pinch of salt, Another pinch of salt on top when served and a separate bowl of milk to dip my spoon of porridge in on the way to my mouth. My oldest daughter likes it cooked in milk and then honey or syrup on top. I think I may have to dis-own her!!
A touch of salt added to a 'sweet' dish will often enhance all the flavours (even a good espresso...so long as you have it with sugar). I will eat anything, save marzipan and celery (food of Satan) and have often had porridge with just salt, but I have to have the right mindset that tells me that I am having a 'savoury' breakfast and not cereal per se. That said, my preference is for porridge made with milk, a small pinch of salt and dark muscavado sugar.
Conversely a pinch of sugar added to any dish containing tomatoes also works well.
Absolutely! I have never taken to adding anything else and I still make it the traditional way with oats.
My dad was in the Royal Navy at the end of the war and the RN cooks served porridge with a quarter inch of sugar on top. The old man never ate porridge again in his life.
Any Scots here remember their families having a porridge drawer? My gran used to put leftover porridge in their and in the morning would slice a bit off to fry up for Grandad's breakfast (or often for his break at work). With just milk and salt, of course