We tend to make our porridge sweet, but there’s no reason why you can’t put a new spin on your morning oats. Savoury porridge is filling, easy to make, inexpensive and arguably even more versatile then the classic. If you prefer to boil your oats instead of letting them soak overnight, you can start by cooking them in vegetable broth or tomatoe juice, Germany’s Centre for Nutrition (BZfE) recommends. Use about 40 to 80g of oats per portion, the experts say. Instead of fruit, pimp your savoury porridge with fried mushrooms, tomatoes or fresh veggies including courgette, aubergine, carrots or be…