Fill a bowl with porridge oats. Cover with enough milk or apple juice (I would use apple juice) to moisten and cover, chilled, for at least an hour, or overnight. When it is ready, grate an apple into the porridge oats mix. Add a scattering of raisins and mixed seeds (make sure you only do this before serving, and not before you leave it to soak- swollen raisins and soft seeds are grim!). Stir in a fruit yoghurt- enough to make it thick and creamy.
Serve into bowls and top the cold mix with mixed fruit. You could either go for local seasonal berries such as blueberries and blackberries, or create a tropical version with mango, pineapple, etc. Chopped apple, pear and banana is also good.
Finally, top with a few roasted almonds or chopped hazelnuts.
This porridge was inspired by my recent trip to Vienna, where birchermueseli frequents most breakfast menus. After doing the rodgrod med flode, I wanted to do another International Porridge. Expect some future P.O.T.Ws from other distant climes!
This isn't a traditional porridge in that it is served cold, but its great for if you aren't really in a porridge mood (Sometimes, occasionally, it happens...) or can be really elegant to serve to guests!