Choc porridge with banana: (Pictured) For a special breakfast treat, follow the Basic porridge recipe, adding 2 tablespoons cocoa powder and 1 tablespoon brown sugar to dry oats. Stir to combine, then add milk. Continue with step 2, then serve with a little extra milk and banana slices.
Apple and cinnamon porridge: Core and thickly slice 2 apples. Place into a small saucepan with 1 teaspoon reduced-fat table spread and cook until soft and golden. Reserve a few slices (as a topping), then purée remaining apple. Meanwhile, follow the Basic porridge method. Once oats are cooked, add apple purée and 1/2 teaspoon cinnamon to saucepan. Stir over low heat until blended. Top with remaining apple slices.
Mini porridges with rhubarb, yoghurt and pistachios: Follow the recipe for Poached rhubarb. Meanwhile, follow Basic porridge method. Divide porridge between 4 dessert glasses or bowls. Top with poached rhubarb, a dollop of reduced-fat Greek yoghurt and a sprinkling of chopped pistachios.
Porridge with vanilla poached pears, raisins and walnuts: Place 1/4 cup each cranberry and apple juice into a small saucepan. Add 1/2 teaspoon vanilla essence, the zest of 1/2 small orange and 2 sliced pears. Bring to the boil, cover and simmer for 10 minutes, or until pears are tender. Remove pears and reserve remaining liquid. Meanwhile, prepare Basic porridge. Spoon pears over cooked porridge, then top with raisins and chopped walnuts. Drizzle with reserved cran-apple sauce before serving.
Porridge with peach and toasted almonds: Place 2 tablespoons flaked almonds into a frying pan over medium heat, tossing until lightly toasted. Remove to a plate. Prepare Basic porridge. Top each bowl with 1/2 cup peaches in natural juice (drained) and scatter with toasted almonds to serve.
Berry good porridge: Follow the Basic porridge method. In step 2, add 1/3 cup apple juice and 1/2 cup frozen berries (blueberry, raspberry or any combination) midway through cooking. Stir until berries are warmed through. Top with a dollop of reduced-fat Greek yoghurt before serving.
Savoury pumpkin, nutmeg and sultana porridge: Steam 1 cup diced pumpkin until tender. Remove from heat and mash well with 1 tablespoon skim milk. Meanwhile, prepare Basic porridge. Add pumpkin mash to porridge, along with 1 teaspoon nutmeg, 1 teaspoon cinnamon, 1 teaspoon brown sugar and a handful of sultanas. Stir to combine.
Creamy nutty chia porridge: Follow the Basic porridge method. In the last minute of cooking, stir through 2 tablespoons Philadelphia Light Cream for Cooking, 1/2 cup finely chopped nuts (we like walnuts and almonds) and 1/4 cup chia seeds. Stir to warm through, then serve topped with sliced strawberries and a drizzle of honey.
Custard apple porridge: Follow the Basic porridge method. While oats are cooking, slice a ripe custard apple in half and scoop the flesh from one of the halves into a small bowl (chop into small chunks, if desired). Then swirl 1 teaspoon raspberry jam, 2 tablespoons crushed pecans and custard apple through cooked porridge to serve.