Ping porridge is so called because it can be made in a microwave, on the move, and is perfect in its portability. Grab a Tupperware-style container with a lid, a permanent marker and some oats, and you’re good to go. The adornments and accoutrements from there on are on are up to you. I find a taller container better for this, for accuracy, but if you don’t mind using a squat takeaway carton or similar, use whatever you prefer.

I like to add apple and ground cinnamon to mine in the colder months, or grated dark chocolate and a few frozen berries, or tinned pears. Have fun with it – use it as a base and play with it as much or as little as you like.

Serves 1, from 3p. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at the time of printing and are subject to change.

40g porridge oats, 3p (70p/1kg)

milk, for topping up (optional – I don’t bother)

sugar, to taste (optional – see above!)

Tip the oats into your container. Give them a gentle shake to level them out, then draw a firm line on the outside of the container at the top of the oats.

Add 200ml cold water, then draw a second line to indicate where the new level comes to. These two lines will be your secret breakfast weapon, making it easier to pull this porridge together in a hurry, with no weighing or measuring needed. Pop the lid on loosely, and microwave at full blast for 90 seconds. Remove carefully, give it a stir, leave it to stand for a minute, then return it to the microwave for another minute.

Top up with milk if you like that kind of thing, a little sugar if you want it sweeter, and away you go: instant porridge, every day if you want it, and a sight cheaper than the little packets you can buy individually portioned!!

Recipe by Jack Monroe, published in Cooking On A Bootstrap.

All text copyright Jack Monroe.

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