You can click here to read about Riley's cultural project that I'm supporting by cooking our way through the countries in his ethnic make-up. For breakfast, I made Irish porridge; and, completely not traditionally, I topped it with some fresh, roasted figs.
Roasted Figs: Slice figs in half. Sprinkle with organic, granulated sugar, and roast in a 350 degree oven until the figs are soft and caramelized.
Irish Porridge (per the container that I bought): 4 C water, brought to a rolling boil; 1 C Irish oats, added to the water with a dash of salt; cooked at a simmer for 30 minutes.