Porridge

Porridge – a dish with history 

The history of oat or grain porridge goes back a long way – it already existed in ancient Rome and among the Germanic peoples. Diocles of Carystos wrote as early as 400 BC: “If you care about your health, you should eat a porridge made from cracked grain in the morning.”
Today we understand porridge to be the traditional, warm oat meal from Scotland, which is quickly prepared with oat flakes and milk or water. Porridge always works. This is because of the many great ways to keep refining it. Our oat porridges also stand for varied and creative enjoyment, because there are no limits to your imagination when preparing them. You can find initial suggestions for this on the back of each packaging.

Porridge always works

Porridge is a true all-rounder, it tastes good for breakfast or in between and you can tailor the pure base perfectly to your taste and nutritional goals.

Oats naturally contain plant-based protein and fibre as well as vitamin B1, iron and magnesium. It tastes great in combination with fresh or dried fruits, nuts and seeds. This also applies to your porridge, which you can give a great look and a very special taste with a delicious topping. And your personal porridge is built on these basics:

• Nutrition-conscious connoisseurs take the chocolatey version and add fresh seasonal fruits
• Cholesterol-conscious people add 1 tablespoon of oat bran and dried fruits to their porridge
• Creative people work with fruit purees or compotes as well as maple syrup or coconut blossom sugar and always like to vary the composition
• Children love Oat Porridge Chocolate with mashed banana, colourful sprinkles or chocolate sprinkles
• Calorie-conscious people prepare their porridge with water and then add extras according to their personal taste
• Do you prefer savoury food? Then go for the classic Delicate Kölln Oat Flakes and cook them in vegetable broth – then you can add finely chopped vegetables, grated cheese or diced ham.