Scott and Sal share their secrets to the ultimate porridge.

Brrrr it’s cold in here! Winter has crept up on us once again and there’s little else to do but throw on a jumper and sit down to a steaming bowl of porridge. We at Farmer Jo are not only fans of the creamy concept of cooked oats, but self-designated porridge masters. Especially our founders Scott and Sal, who with Scott’s Scottish roots and Sal’s cooking prowess, we have a few ideas to take your oats from boring to mind-blowing.

“I like to soak my porridge overnight with oat milk and a bit of coconut sugar and a pinch of sea salt,” shares Scott. “Then in the morning pop it on the stove, bring to a boil, and take it off the heat. All the while you keep stirring. Leave it for 10 minutes, and give it a mix again with chilled oat milk.” But don’t forget about toppings, says Sal. “Granola is my quick and easy go-to topping (of course!) with a drizzle of honey,” she says. “Lightly toasted seeds with a drizzle of nut butter, or some baked seasonal fruit (whatever I find at the market) are some other family favourites.”