Gloagburn Porridge

Our oats make excellent porridge, and it’s the best breakfast to start a day on the farm. We always have it on the menu at the café as well, served with different seasonal toppings – the rhubarb compote is a particular favourite. When I’m eating porridge at home, I make it with water and top it with yoghurt and honey, but some people like a creamier version made with milk. Try it both ways – half and half can be a good option.