You will need (for 2 bowls):
Crack open the cardamom and add to the milk in a saucepan. Heat the milk and cardamom very gently for about 20 minutes. Remove the milk from the heat when done.
Put the oats into another saucepan and then sieve the milk into the oats. Cook the oats, stirring often, on a medium heat to the texture that you like; some like it so rubbery you could bounce it and others prefer it very thin. I go for somewhere in between the two.
When the porridge is ready remove the pan from the heat and stir in the sugar. Stir half of the raspberries into the porridge and then put the remaining berries on top. I enjoyed this with a nice cup of tea.
It’s lovely to have the homely smell of warm milk with the spice of cardamom gently wafting through the kitchen as you wake up in the morning. It’s not very complicated which I think is ideal when cooking in the morning; no one wants to dreamily forget that the hob is still hot while leaning on it. The little bit of sugar in the porridge I think makes it even more of a treat and the subtle cardamom is present but not overpowering. The raspberries add a lovely fresh zing of flavour and colour. A slightly different way to start the day.