Porridge is the greatest winter breakfast food ever. And gourmet porridge is even greater still! I find straight oats a bit tough going, so these days I usually add fruit along with a cinnamon stick and a few cloves. Apple is yummy and are bananas scrummy (heh!); actually most things have been fantastic. But by far and away the winning combination, newly discovered this winter, has been persimmon. I'm astounded by it's wonderful-ness! Cut it up and throw it in with the oats and by the time they've cooked, the persimmon has achieved optimum texture. It's not too soft, and it's not too hard. Just perfect. It's also an excellent baby breakfast! Have I impressed you yet? I hope so.