[R.B.]

Hi 'Lizbeth

I am sure you knew that and yes I should have explained in a bit more detail; thanks for the question

Yes porridge, a traditional Scottish dish, is oatmeal simply prepared by adding water and heating, but you can try adding other things like quinoa, juice raisins figs to add a bit of sugar for the bacteria, plain live yogurt sauerkraut juice can be used as alternate sources of bacteria. . . mix all in a kilner jar or similar, cover, and put in a warm place to ferment for a couple of day . . . don't fill right to the top as the mixture does ferment and increase in volume, and overflow; cleaning after a spill is best avoided warm and eat . . . yum . . . sort of sour but pleasantly so . . . a little sour cream (more useful bacteria) and a tiny bit of honey on top works well . . . it will keep for quite a while, and you can replenish or restart the mix to suit yourself.