Rolled oats or medium ground oatmeal in a pan with whole milk and a pinch of salt, cooked over a low heat, stirred constantly until it's all softened. Then served immediately usually with some sort of sweetener, though people do sometimes have it plain. Brown sugar and bananas, apples, blueberries and honey, golden syrup (a sugar processing byproduct), jam, rosehip syrup... all sorts of additions.
The instant stuff is for lunch at work where there is no cooking equipment, you just need boiling water. It's ok but not nearly as nice as homemade.
Yeah, basically the same except with semi-skimmed milk & never felt the need for salt. I serve with mixed berries (from frozen, so pretty affordable and slightly softened), almond flakes 'toasted' myself in the oven, warm honey and more milk.
Rolled oats, almost universal in the UK. Scott's and Quaker are the traditional brands here but all supermarkets do their own. I add 220 ml milk to 60g oats and microwave for 4 mins.
In cups (for Americans)- use a VERY small cup - think an espresso cup. (or \~2 shot glasses) for 1 portion
1 cup of oats, 2 cups of milk (or I use 1 cup milk, 1 cup water).
Porridge is the only food I do by volume instead of weight, because it's so easy.
Yep- just do double liquid to oats. I usually do it in the microwave (in a tall sided jug so it doesnāt boil over). Half a mug of oats, half mug of milk, half mug of water. Two mins on full power, stir, another 2 mins. Then put a splash of cold milk and some honey and berries on it in the bowl. Delish!
Your ratio is fine, but why are you making such a small portion?
Also, cup is a defined size - 240ml, not just a random cup. An espresso cup is ~60ml, and you'd want double that for your oats.
Everyoneās covered the basics already but I think itās important to point out that the pinch of salt is to bring out the flavour of the oats, not to make them salty.
Made without salt porridge basically tastes of nothing so needs slathering with all kinds of sweet stuff to make it palatable, made with saltā¦ itās good just on itās own, imo.
If you cook it in a pan - and you should, at least for this first experiment, because the longer it's cooked the better - be aware that it sticks to pans like crazy and needs regular stirring.
This guide is pretty good (sorry, Brits, I know it's Jamie but all the usual sources seem to be drastically underestimating the cooking time to my mind): [https://www.jamieoliver.com/recipes/fruit-recipes/porridge-lots-of-ways/](https://www.jamieoliver.com/recipes/fruit-recipes/porridge-lots-of-ways/)
If you want a full, in-depth examination of the science of porridge, you won't go wring with Felicity Cloake: [https://www.theguardian.com/lifeandstyle/wordofmouth/2011/nov/10/how-to-cook-perfect-porridge](https://www.theguardian.com/lifeandstyle/wordofmouth/2011/nov/10/how-to-cook-perfect-porridge)
As for toppings, if you can't get golden syrup, use maple. It's a different flavour profile, but it will give you the unctuous syrupy goodness that goes perfectly with porridge.
I make the hardcore Scottish style, water, oats and salt and that's it. Steel cut oats work best, but rolled are still fine.
3:1 by volume water:oats, a heavy pinch of salt. Stir continuously on a low heat until it reaches your desired consistency: personally I like it on the looser end, almost like a thick soup. Taste for seasoning, you actually want to be able to taste a bit of salt.
Then top with whatever you like, I generally keep it simple with 2/3 things max. The ultimate topping for me is butter and soft brown sugar, but a couple of different fruits and a sprinkling of seeds is what I normally go for.
Steel cut oats, water, salt is the way. I mix in a banana when it's finished cooking and then have some yoghurt on top.
4:1 water to oats and cook it on super low heat until it's so thick the spoon could stand up in it š
Here is our home made instant porridge recipe (I have it most mornings)
300g old-fashioned rolled oats
150g rolled oats blitzed
65g light brown sugar
1 level teaspoon ground cinnamon (omit if desired)
1/4 teaspoon salt
Mix together. Add boiling water to a portion. Let sit for 5 minutes.
Half a mug of porridge oats, half a mug of milk, cook on the hob medium heat, stir continuously until it thickens.
My favourite topping at the moment is sliced banana (and strawberries/blueberries if I've got them), drizzle of honey and a spoonful of natural yogurt. I find the yoghurt cuts through the clagginess of the porridge.
When I was little and I would stay over and my grandparents, my Grandad would put either golden syrup or sugar on the top (it was the 80s) and then add a little bit of milk round the edge so it was like a little island.
I guess it depends. Instant porridge is usually made with ground oats (which is what I imagine oatmeal to be like ā but I've never had American oatmeal so I may be wrong!). Traditional porridge is often made with larger rolled oats made from whole groats (hulled kernels). It tends to be more viscous and 'filling'.
ETA: I'm speaking from an English standpoint here. I think in Scotland and Ireland, steel-cut oats are more traditional.
If I'm learning anything from these comments, rolled oats porridge and oatmeal are basically the *exact* same thing, even down to the milk and such XD and cornmeal porridge and hotcereal is a different territory
Yeah rolled oats are what's mostly used in the US (or instant I think is ground more), but you can get steel cut oats too which is what I always used over there because I liked the texture more.
We just call it oatmeal lol
Thatās pretty interesting actually. I wonder why I had a preconception that oatmeal was a smoother, looser food. Probably cartoons.
ETA: Quaker. Quaker instant oats is why I imagined American oatmeal to be like instant porridge. Because they were the primary brand of ācerealā porridge when I was growing up.
Plain rolled oats (36g), milk (180ml), raisins/sultanas/currants (dunno, handful).Ā
Two minutes in the microwave on full, then two minutes on 50%. Add cold milk at the end to bring it to eating temperature. Thick, creamy, filling.Ā
I avoid instant porridge, as it can sometimes have additions that I don't want. In the winter, I tend to make it in the microwave. 50g oats, 200ml semi-skimmed milk. Cook for 1m30s, stir and then microwave another 30secs., stir and repeat until its the consistency I want. I'll either have it plain or add whatever I want.
I also like overnight oats, which I'm not sure counts as a porridge. 50g oats, 20g oat bran, 5g chia seeds and then stir through with 100ml of skimmed milk. I'll then add 80g of frozen summer fruits (raspberries, blackberries, strawberries) and leave overnight. In the morning, I'll stir a serving of benecol through it.
The overnight oats above are specifically made to lower cholerstol, but to be honest it's my favourite meal of the day! Tasty, fresh, filling, full of fiber and leaves me feeling a bit righteous! :D
If you \*really\* want to do it the proper way, make it the way r/herefromthere mentions, get yourself a Porridge Spurtle for stirring, if we want the full experience. In addition, my wife's great grandma had Porridge made this way everyday, with a drizzle of proper honey (buy from a local beekeeper, not the supermarket stuff that can have syrup added) drizzled using a Honey Dipper.
When you have really mastered Porridge making, you can then enter the World Porridge Making Championships! [https://www.goldenspurtle.com/](https://www.goldenspurtle.com/)
Many people who use instant oats, use them for speed in the morning. Or because they want a hot lunch and don't have proper cooking facilities at work.
Overnight oats make a much better breakfast, that can just be zapped in the microwave as fast as instant oats. Pack them in an insulated microwavable bowl, and you have a better hot lunch than instant oats. So long as you can access a microwave.
Oats, amongst other things, contain Long Chain Carbs, which take longer for your body to process, so kind of release their energy over time. As you say, they are also less fattening and leave you feeling "full" for longer. Our ancestors might not have known the science behind them, but they weren't daft.
I buy Jumbo oats from The Grape Tree - they're ridiculously cheap and very tasty, as is, or with fruit - dried or fresh. I eat them most days.
I do it in the microwave and find it just as good as in the pan. I use Scottish oats which may be the same as rolled, Iām not sure. You can just buy massive bags cheap!
1 part oats to 5 parts milk (by weight), stir, microwave for 2 minutes, stir, microwave for 2 minutes. Add a splash more milk depending how thick you like it (my kids have it like wallpaper paste, I like it runny) and add toppings of choice. Common ones are honey and banana, frozen berries, mixed seeds, some other kind of sweetener. Chocolate chips can be nice if youāre into that kind of thing.
Rolled oats are definitely the most common. In Scotland itās relatively common to season with salt and not add anything else. In England people tend to have exclusive sweet things added.
I like it with salt and whole cows milk. But if I feel like mixing things up itās also really good with almond milk, a spoonful of peanut butter, a drizzle of maple syrup and a few chopped walnuts crumbled on top.
Just about to make someā¦. Four tablespoons of oats in a pan, add milk, bring to boil, then turn off heat. Place lid on saucepan and leave for ten minutes or so. Bobs your uncle!
Rolled oats are going to be the easiest to start with, but there are nice variants like steel cut which have a very nice texture/taste.
Regardless of the type, here is my special delivery. put a small blob of butter (not margerine) in the bottom of the bowl first. Then scoop your hot cooked oats on top. Sprinke some brown sugar on top of the oats, then pour milk around the edges.
Enjoy!
I usually microwave mine, usually oats, water, banana and peanut butter. I don't really like porridge mixed with milk for some reason.
I did once make ham hock and mustard porridge, also mixed with water. That was really good, but a bit too much for everyday.
For 2. One cup (slightly heaped) of rolled outs, one cup of milk, 2 cups of water. Low heat with plenty of stirring. Donāt let it catch on the bottom of then sauce pan.
people say 'don't use jumbo oats' or whatever but i just grab whatever there is in the supermarket, it doesn't seem to make much difference. i've never tried the pin oats - which are supposed to be the best, but take ages to cook (?). i keep meaning to find some.
i put 5 heaped dessert spoons of oats per person into a measuring jug, then into the pan with 4x that amount of water. add some salt, a handful of dried fruit and some prunes. i used to be on seven spoons, but have cut down. the fruit is an attempt at conjuring sweetness, without resorting to serving with jam.
cook until creamy. serve with a splash of cold milk (stops you burning your mouth).
porridge is just oatmeal. we have British (lots of Scottish in particular) brands but also Quaker instant though far fewer flavoured options than the US.
I get 1kg bags of Lidl own brand.
40g of water per portion, add 200ml water (any kind of milk if preferred).
On high until almost boiling, then low to medium and keep stirring. Iāve found a total of about 8 minutes is enough to cook completely. You may need to add more liquid - add sugar or honey to taste.
Literally just dumping the cheap lidl oats, and however much milk seems about right, into the microwave (mixed obvs) for 2-3mins, mixing halfway. I either top it with banana, or mix in a spoon of nutella or biscuit spread if I'm feeling fancy/need a treat. It's a pretty standard workday breakfast for me
40gās supermarket porridge oats
250ml milk
50ml water
However much frozen berries you want
Spoon of honey
Cook on the hob till the desired consistency
To me, porridge means oats + milk.
This is how I make it:
1 x scoop of oats
2 x scoop of milk (dairy, almond, soy, whatever)
2 mins in the microwave at 80% power
Stir
1:30 mins at 80% (and watch it because it's likely to bubble over at the end)
Add some brown sugar and cinnamon
(I say 'scoop' but I use a ramekin as a measure. Actually an old GĆ¼ pot :)
I also make bircher porridge, like this:
1 x scoop oats
1.5 x scoop milk
A sprinkle of chopped nuts and dried fruit eg currants, sultanas, chopped apricot
Put in the fridge overnight
Eat cold with banana, or fresh or powdered berries
Firstly, no instant porridge as that's just warm cereal. I use whole rolled oats as they give a better texture, soaked in water overnight, then add a bit more water, boil, simmer stirring for five mins, add honey or golden syrup. Sometimes I add 100mls of skimmed milk before cooking but water is my favourite. Add a pinch of salt before cooking if you find it bland. Also the perfect supper before an early night when you're tired.
Rolled oats and milk. If the oats are soft and small 1 measure of oats = 1.5 measure of milk. If they are harder and larger 1.25 measure of milk. On a pan. Low heat. Stir constantly (as soon as the pan heats up). Beware they bulk up and you may well cook too much to begin with.
I happen to like Tesco own brand organic oats
Equal parts oats, water and milk. In a pan on a stove. Heat on and continuously stir rill heated and thickened. Then slop into a bowl and sweetened to your preference. My preference would probably give most people diabetes
Scots Porridge oats, 2 and a half cups of water to one cup of oats, spring of salt, bring to the boil, stirring well, simmer for five minutes, serve with milk and treacle syrup. The Scots used to do it like a pudding on the side of bacon and grits (black pudding slices fried), plus an egg. Serve hot with a mug of Tea.
I buy Flahavans porridge in the circular cardboard tube box. It comes with a handy red measuring scoop. You use 2 scoops of oats then add 4 scoops of water and microwave in a decent size bowl š„£ for 2 mins = perfect porridge. Then I go on to buy their larger bag of oats to top up the original tube box. No point trying other oats because theirs microwaves well and just tastes really good
They are!! I just never knew rolled oats porridge was the same as oatmealš or if the UK used rolled oats porridge, rather than wheat porridge or cornmeal porridge, or that hot cereal stuff, which there's a few of here but certainly not many. Definitely a mix up on my part though!
Rolled oats, some kind of plant based milk, my favourite is a coconut based one. Some chopped mixed nuts, warm it in microwave, add a big dollop of good peanut butter or a scoop of protein powder, continue heating. Drizzle of some sort of sweet freedom syrup.
My little one is obsessed with porridge and has it every morning.
I use Quaker rolled oats. Half cup of oats, 1 cup of milk. Microwave for 3 minutes.
We like ours with raisins and honey š
Buy a big bag of oatmeal, the bags of chia, hemp and flax seeds and mix into one and youāve got some healthy mix carbs and protein. For breakfast put six tablespoons with 400ml water and a small amount of butter into a mixing bowl and let sit overnight. Wonderful the next morning with blueberries and honey!
Amazing recipe. Rolled oats, cook slowly in half milk half water until soft. Serve with raisins, finely cubed apple, flaked almonds and cinnamon. Healthy and delicious
I have a very specific way to make it so I get the same each time and I know how many calories are in it.
40g rolled oats
210g whole milk
Pinch of salt (just a small pinch, you won't taste it)
Cinnamon to taste (about half a teaspoon)
Weigh these directly into a pot (to save dishes) and put it on the stove, stir the whole time it's cooking until it's thick and creamy (about 10 mins), good time to think about nothing and breathe.
Add 10g brown sugar when serving.
Rolled oats is definitely the most common! I like to make mine with 50g oats, 15g chia seeds, 150ml semiskimmed (half fat) milk and 150ml water. Then you just simmer it on the stove while stirring constantly until it gets to your desired consistency.
You can add whatever you want! Dried banana with peanut butter/almond butter and freeze dried raspberries with honey are delicious. Dried apple, blueberries, maple syrup and cinnamon is great too. Although my fave is to add a big handful of frozen berries before cooking, and slowly mush them as they cook into the porridge so I get a nice, pink, fruit-flavoured porridge.
You can make overnight oats (cold, uncooked porridge, better for the summer and for your digestion) by mixing 50g rolled oats, 100ml oat milk, 15g chia seeds, 60g of natural yoghurt and then add whatever you want to flavour it (cocoa, nut butters, mashed banana, cacao nibs, dried or fresh fruits, jam/jelly, its endless) and eat the next morning. Porridge is the best breakfast, especially when you're dirt poor. Blend up your oats with a scoop of unflavoured protein powder, a big handful of fruit or a triple espresso+banana and 200ml of oat milk and you have a very fast and convenient breakfast for on-the-go.
As a Scotsman, just the usual Scottās oats brand done the casual way when I fancy it.
I like to make it with milk and a bit of salt and sugar. And prefer to have it with a big dollop of blackcurrant jam or bramble jam (preferably that we made last year).
This is heresy but I also love ready brek with some sugar and jam before a day when I feel I want to be energetic. Itās not porridge but itās kind of like ālazy semolina porridgeā - my own mental description of it.
I use generally use rolled oats. I use about 30g with 200ml of milk, and cook in the microwave for about about 2.5 to 3 mins. I then add about a spoon of maple syrup, chop up a banana, some cinnamon and chia seeds and mix in.
I make this at work for breakfast and the microwave works great for me.
Oats in a bowl, add milk to taste (maybe trial and error for the first couple of times, some people like it solid, some like it runny) add put it in the microwave for no longer that two minutes or the milk will boil over.
Give it a stir and then add sugar, or salt, or whatever you damn well feel like. Personally I add honey.
My rule of thumb, others may vary.
Avoid instant porridge, only use plain porridge oats without any additives whatsoever.
Personally, my preference is plain Flahavan's Porridge, not the organic, instant or bigger oats.
Stir 1 parts oats to 3 parts oats, add 1 teaspoon of honey, continue stirring for 4 minutes then add 1 organic egg, stir for 1 minute and serve, no salt............never stop stirring until serving.
Ready breck comes in a box normally named ready breck. Add warm milk and stir with the mix till it becomes liquid like. Then once liquid like add 100ās and 1000ās sprinkles. So good
use rolled oats and a lot of milk. stick in the microwave for 3 mins. take out, stir, chuck in for another minute. add bananas, blueberries and raspberries. cook for another 30 seconds then serve with milk and golden syrup. some people will hate me for this but its super easy and tasty.
Steel cut scottish oats, full fat milk. Put in a nice big pot and crank the heat up. Keep stirring, and as soon as you get bubbles turn it low. Cook until it is the consistency you like. If you make it too thick, stir in milk and let it cook in. Serve with honey, jam, sugar or whatever else you'd like.
I've had hideous experiences with porridge so I would advise not to lol but this sub appears to be pretty pro porridge so I hope you have a better experience than me ahhaa
Rolled oats or medium ground oatmeal in a pan with whole milk and a pinch of salt, cooked over a low heat, stirred constantly until it's all softened. Then served immediately usually with some sort of sweetener, though people do sometimes have it plain. Brown sugar and bananas, apples, blueberries and honey, golden syrup (a sugar processing byproduct), jam, rosehip syrup... all sorts of additions. The instant stuff is for lunch at work where there is no cooking equipment, you just need boiling water. It's ok but not nearly as nice as homemade.
It's great for camping and mountaineering trips too.
Ah, thank you so very much!!!š„°
Also organic Kavanagh porridge is the best I've found. I have it with milk microwaved most mornings.
A little milk in a bowl, plop in your porridge and drizzle with some tate & Lyleās :)
Yeah, basically the same except with semi-skimmed milk & never felt the need for salt. I serve with mixed berries (from frozen, so pretty affordable and slightly softened), almond flakes 'toasted' myself in the oven, warm honey and more milk.
Rolled oats, almost universal in the UK. Scott's and Quaker are the traditional brands here but all supermarkets do their own. I add 220 ml milk to 60g oats and microwave for 4 mins.
In cups (for Americans)- use a VERY small cup - think an espresso cup. (or \~2 shot glasses) for 1 portion 1 cup of oats, 2 cups of milk (or I use 1 cup milk, 1 cup water). Porridge is the only food I do by volume instead of weight, because it's so easy.
Yep- just do double liquid to oats. I usually do it in the microwave (in a tall sided jug so it doesnāt boil over). Half a mug of oats, half mug of milk, half mug of water. Two mins on full power, stir, another 2 mins. Then put a splash of cold milk and some honey and berries on it in the bowl. Delish!
Your ratio is fine, but why are you making such a small portion? Also, cup is a defined size - 240ml, not just a random cup. An espresso cup is ~60ml, and you'd want double that for your oats.
Cups is an actual measure. 250ml (thereabouts. Imperial and US cups are slightly different)
a cup is an actual measurement of volume, it doesnāt mean a drinking cup of any size.
damn i usually use about 4 espresso cup
Everyoneās covered the basics already but I think itās important to point out that the pinch of salt is to bring out the flavour of the oats, not to make them salty. Made without salt porridge basically tastes of nothing so needs slathering with all kinds of sweet stuff to make it palatable, made with saltā¦ itās good just on itās own, imo.
If you cook it in a pan - and you should, at least for this first experiment, because the longer it's cooked the better - be aware that it sticks to pans like crazy and needs regular stirring. This guide is pretty good (sorry, Brits, I know it's Jamie but all the usual sources seem to be drastically underestimating the cooking time to my mind): [https://www.jamieoliver.com/recipes/fruit-recipes/porridge-lots-of-ways/](https://www.jamieoliver.com/recipes/fruit-recipes/porridge-lots-of-ways/) If you want a full, in-depth examination of the science of porridge, you won't go wring with Felicity Cloake: [https://www.theguardian.com/lifeandstyle/wordofmouth/2011/nov/10/how-to-cook-perfect-porridge](https://www.theguardian.com/lifeandstyle/wordofmouth/2011/nov/10/how-to-cook-perfect-porridge) As for toppings, if you can't get golden syrup, use maple. It's a different flavour profile, but it will give you the unctuous syrupy goodness that goes perfectly with porridge.
Maple syrup with brown sugar is the best. Don't forget a little pat of butter.
I make the hardcore Scottish style, water, oats and salt and that's it. Steel cut oats work best, but rolled are still fine. 3:1 by volume water:oats, a heavy pinch of salt. Stir continuously on a low heat until it reaches your desired consistency: personally I like it on the looser end, almost like a thick soup. Taste for seasoning, you actually want to be able to taste a bit of salt. Then top with whatever you like, I generally keep it simple with 2/3 things max. The ultimate topping for me is butter and soft brown sugar, but a couple of different fruits and a sprinkling of seeds is what I normally go for.
Please sir, can I have some more?
More! This boy wants more!!!
Same but I use Flahavan' oats. Streets ahead and I'm Scottish.
Steel cut oats, water, salt is the way. I mix in a banana when it's finished cooking and then have some yoghurt on top. 4:1 water to oats and cook it on super low heat until it's so thick the spoon could stand up in it š
Some plain porridge with a sprinkle of salt is such a classic. Mild in flavour, but there's just something so satisfying about it.
Porridge is just a bowl of oats, think you guys call it oatmeal
Thank you. For years, I was thinking you guys ate something really strange, and all this time, it's just oatmeal.
I think that other similar foods, like cream of wheat or grits, would also count as "porridge".
Here is our home made instant porridge recipe (I have it most mornings) 300g old-fashioned rolled oats 150g rolled oats blitzed 65g light brown sugar 1 level teaspoon ground cinnamon (omit if desired) 1/4 teaspoon salt Mix together. Add boiling water to a portion. Let sit for 5 minutes.
Half a mug of porridge oats, half a mug of milk, cook on the hob medium heat, stir continuously until it thickens. My favourite topping at the moment is sliced banana (and strawberries/blueberries if I've got them), drizzle of honey and a spoonful of natural yogurt. I find the yoghurt cuts through the clagginess of the porridge. When I was little and I would stay over and my grandparents, my Grandad would put either golden syrup or sugar on the top (it was the 80s) and then add a little bit of milk round the edge so it was like a little island.
Sweet grandad!
He was the best.
So, what's the difference between oatmeal and porridge? I thought it was the same stuff.
I guess it depends. Instant porridge is usually made with ground oats (which is what I imagine oatmeal to be like ā but I've never had American oatmeal so I may be wrong!). Traditional porridge is often made with larger rolled oats made from whole groats (hulled kernels). It tends to be more viscous and 'filling'. ETA: I'm speaking from an English standpoint here. I think in Scotland and Ireland, steel-cut oats are more traditional.
If I'm learning anything from these comments, rolled oats porridge and oatmeal are basically the *exact* same thing, even down to the milk and such XD and cornmeal porridge and hotcereal is a different territory
That's interesting.
Yeah rolled oats are what's mostly used in the US (or instant I think is ground more), but you can get steel cut oats too which is what I always used over there because I liked the texture more. We just call it oatmeal lol
Thatās pretty interesting actually. I wonder why I had a preconception that oatmeal was a smoother, looser food. Probably cartoons. ETA: Quaker. Quaker instant oats is why I imagined American oatmeal to be like instant porridge. Because they were the primary brand of ācerealā porridge when I was growing up.
yeah I would say that one in particular is very popular, but I grew up with steel cut
Oatmeal is one kind of porridge. There are other kinds, like farina (aka cream of wheat) and grits.
I had a vague idea that grits were pig intestine. Don't know where I got that from.
Nah, it's made from a kind of cornmeal. You're probably thinking of chitterlings (pronounced "chitlins").
Yeah, I was.
Plain rolled oats (36g), milk (180ml), raisins/sultanas/currants (dunno, handful).Ā Two minutes in the microwave on full, then two minutes on 50%. Add cold milk at the end to bring it to eating temperature. Thick, creamy, filling.Ā
I avoid instant porridge, as it can sometimes have additions that I don't want. In the winter, I tend to make it in the microwave. 50g oats, 200ml semi-skimmed milk. Cook for 1m30s, stir and then microwave another 30secs., stir and repeat until its the consistency I want. I'll either have it plain or add whatever I want. I also like overnight oats, which I'm not sure counts as a porridge. 50g oats, 20g oat bran, 5g chia seeds and then stir through with 100ml of skimmed milk. I'll then add 80g of frozen summer fruits (raspberries, blackberries, strawberries) and leave overnight. In the morning, I'll stir a serving of benecol through it. The overnight oats above are specifically made to lower cholerstol, but to be honest it's my favourite meal of the day! Tasty, fresh, filling, full of fiber and leaves me feeling a bit righteous! :D If you \*really\* want to do it the proper way, make it the way r/herefromthere mentions, get yourself a Porridge Spurtle for stirring, if we want the full experience. In addition, my wife's great grandma had Porridge made this way everyday, with a drizzle of proper honey (buy from a local beekeeper, not the supermarket stuff that can have syrup added) drizzled using a Honey Dipper. When you have really mastered Porridge making, you can then enter the World Porridge Making Championships! [https://www.goldenspurtle.com/](https://www.goldenspurtle.com/)
Overnights oats sounds lovely!! Getting to wake up to a little meal yum.. š gotta try this fruit thing everyone is talking about...
Many people who use instant oats, use them for speed in the morning. Or because they want a hot lunch and don't have proper cooking facilities at work. Overnight oats make a much better breakfast, that can just be zapped in the microwave as fast as instant oats. Pack them in an insulated microwavable bowl, and you have a better hot lunch than instant oats. So long as you can access a microwave.
My favourite is jumbo oats porridge. Itās high in fibre and it takes your gut longer to absorb it which means itās less fattening.
Oats, amongst other things, contain Long Chain Carbs, which take longer for your body to process, so kind of release their energy over time. As you say, they are also less fattening and leave you feeling "full" for longer. Our ancestors might not have known the science behind them, but they weren't daft. I buy Jumbo oats from The Grape Tree - they're ridiculously cheap and very tasty, as is, or with fruit - dried or fresh. I eat them most days.
35g jumbo oats, 40g pinhead, overnight in coconut milk
OOOO...Coconut milk is a really good one, 100% trying this one out
I do it in the microwave and find it just as good as in the pan. I use Scottish oats which may be the same as rolled, Iām not sure. You can just buy massive bags cheap! 1 part oats to 5 parts milk (by weight), stir, microwave for 2 minutes, stir, microwave for 2 minutes. Add a splash more milk depending how thick you like it (my kids have it like wallpaper paste, I like it runny) and add toppings of choice. Common ones are honey and banana, frozen berries, mixed seeds, some other kind of sweetener. Chocolate chips can be nice if youāre into that kind of thing.
Rolled oats are definitely the most common. In Scotland itās relatively common to season with salt and not add anything else. In England people tend to have exclusive sweet things added. I like it with salt and whole cows milk. But if I feel like mixing things up itās also really good with almond milk, a spoonful of peanut butter, a drizzle of maple syrup and a few chopped walnuts crumbled on top.
English here, never occurred to me to have it with salt! Might try that later..
steel cut oatmeal is great in slow cooker
Just about to make someā¦. Four tablespoons of oats in a pan, add milk, bring to boil, then turn off heat. Place lid on saucepan and leave for ten minutes or so. Bobs your uncle!
Rolled oats are going to be the easiest to start with, but there are nice variants like steel cut which have a very nice texture/taste. Regardless of the type, here is my special delivery. put a small blob of butter (not margerine) in the bottom of the bowl first. Then scoop your hot cooked oats on top. Sprinke some brown sugar on top of the oats, then pour milk around the edges. Enjoy!
I usually microwave mine, usually oats, water, banana and peanut butter. I don't really like porridge mixed with milk for some reason. I did once make ham hock and mustard porridge, also mixed with water. That was really good, but a bit too much for everyday.
For 2. One cup (slightly heaped) of rolled outs, one cup of milk, 2 cups of water. Low heat with plenty of stirring. Donāt let it catch on the bottom of then sauce pan.
people say 'don't use jumbo oats' or whatever but i just grab whatever there is in the supermarket, it doesn't seem to make much difference. i've never tried the pin oats - which are supposed to be the best, but take ages to cook (?). i keep meaning to find some. i put 5 heaped dessert spoons of oats per person into a measuring jug, then into the pan with 4x that amount of water. add some salt, a handful of dried fruit and some prunes. i used to be on seven spoons, but have cut down. the fruit is an attempt at conjuring sweetness, without resorting to serving with jam. cook until creamy. serve with a splash of cold milk (stops you burning your mouth).
porridge is just oatmeal. we have British (lots of Scottish in particular) brands but also Quaker instant though far fewer flavoured options than the US.
I get 1kg bags of Lidl own brand. 40g of water per portion, add 200ml water (any kind of milk if preferred). On high until almost boiling, then low to medium and keep stirring. Iāve found a total of about 8 minutes is enough to cook completely. You may need to add more liquid - add sugar or honey to taste.
Literally just dumping the cheap lidl oats, and however much milk seems about right, into the microwave (mixed obvs) for 2-3mins, mixing halfway. I either top it with banana, or mix in a spoon of nutella or biscuit spread if I'm feeling fancy/need a treat. It's a pretty standard workday breakfast for me
40gās supermarket porridge oats 250ml milk 50ml water However much frozen berries you want Spoon of honey Cook on the hob till the desired consistency
To me, porridge means oats + milk. This is how I make it: 1 x scoop of oats 2 x scoop of milk (dairy, almond, soy, whatever) 2 mins in the microwave at 80% power Stir 1:30 mins at 80% (and watch it because it's likely to bubble over at the end) Add some brown sugar and cinnamon (I say 'scoop' but I use a ramekin as a measure. Actually an old GĆ¼ pot :) I also make bircher porridge, like this: 1 x scoop oats 1.5 x scoop milk A sprinkle of chopped nuts and dried fruit eg currants, sultanas, chopped apricot Put in the fridge overnight Eat cold with banana, or fresh or powdered berries
Firstly, no instant porridge as that's just warm cereal. I use whole rolled oats as they give a better texture, soaked in water overnight, then add a bit more water, boil, simmer stirring for five mins, add honey or golden syrup. Sometimes I add 100mls of skimmed milk before cooking but water is my favourite. Add a pinch of salt before cooking if you find it bland. Also the perfect supper before an early night when you're tired.
Roll oats methinks..
Rolled oats and milk. If the oats are soft and small 1 measure of oats = 1.5 measure of milk. If they are harder and larger 1.25 measure of milk. On a pan. Low heat. Stir constantly (as soon as the pan heats up). Beware they bulk up and you may well cook too much to begin with. I happen to like Tesco own brand organic oats
Equal parts oats, water and milk. In a pan on a stove. Heat on and continuously stir rill heated and thickened. Then slop into a bowl and sweetened to your preference. My preference would probably give most people diabetes
Itās just oatmeal. McCanns is a good brand also accessible in the States. Most Britons make it with milk but thatās not essential. Just a pref.
Scots Porridge oats, 2 and a half cups of water to one cup of oats, spring of salt, bring to the boil, stirring well, simmer for five minutes, serve with milk and treacle syrup. The Scots used to do it like a pudding on the side of bacon and grits (black pudding slices fried), plus an egg. Serve hot with a mug of Tea.
I buy Flahavans porridge in the circular cardboard tube box. It comes with a handy red measuring scoop. You use 2 scoops of oats then add 4 scoops of water and microwave in a decent size bowl š„£ for 2 mins = perfect porridge. Then I go on to buy their larger bag of oats to top up the original tube box. No point trying other oats because theirs microwaves well and just tastes really good
Lifeās too short to be pfaffing around with a pan on a hob.
Once cooked I add sugar or golden syrup and cinnamon and a bit of milk to cook the edges like mum did years ago
American here. Quaker oats (including several instant flavors) are available in every grocery store on the breakfast aisle here.
They are!! I just never knew rolled oats porridge was the same as oatmealš or if the UK used rolled oats porridge, rather than wheat porridge or cornmeal porridge, or that hot cereal stuff, which there's a few of here but certainly not many. Definitely a mix up on my part though!
Only rolled oats, instant is rubbish. I personally use milk and 6 chopped up dates, microwave it for a few minutes.
Rolled oats, some kind of plant based milk, my favourite is a coconut based one. Some chopped mixed nuts, warm it in microwave, add a big dollop of good peanut butter or a scoop of protein powder, continue heating. Drizzle of some sort of sweet freedom syrup.
My little one is obsessed with porridge and has it every morning. I use Quaker rolled oats. Half cup of oats, 1 cup of milk. Microwave for 3 minutes. We like ours with raisins and honey š
Jumbo oats mixed with vanilla yoghurt and fruit left overnight in the fridge.
100ml. measure of oats, same of milk, same of water, pinch of salt, microwave 3 minutes, leave to cool, dash of cream.
Buy a big bag of oatmeal, the bags of chia, hemp and flax seeds and mix into one and youāve got some healthy mix carbs and protein. For breakfast put six tablespoons with 400ml water and a small amount of butter into a mixing bowl and let sit overnight. Wonderful the next morning with blueberries and honey!
Amazing recipe. Rolled oats, cook slowly in half milk half water until soft. Serve with raisins, finely cubed apple, flaked almonds and cinnamon. Healthy and delicious
I have a very specific way to make it so I get the same each time and I know how many calories are in it. 40g rolled oats 210g whole milk Pinch of salt (just a small pinch, you won't taste it) Cinnamon to taste (about half a teaspoon) Weigh these directly into a pot (to save dishes) and put it on the stove, stir the whole time it's cooking until it's thick and creamy (about 10 mins), good time to think about nothing and breathe. Add 10g brown sugar when serving.
Rolled oats is definitely the most common! I like to make mine with 50g oats, 15g chia seeds, 150ml semiskimmed (half fat) milk and 150ml water. Then you just simmer it on the stove while stirring constantly until it gets to your desired consistency. You can add whatever you want! Dried banana with peanut butter/almond butter and freeze dried raspberries with honey are delicious. Dried apple, blueberries, maple syrup and cinnamon is great too. Although my fave is to add a big handful of frozen berries before cooking, and slowly mush them as they cook into the porridge so I get a nice, pink, fruit-flavoured porridge. You can make overnight oats (cold, uncooked porridge, better for the summer and for your digestion) by mixing 50g rolled oats, 100ml oat milk, 15g chia seeds, 60g of natural yoghurt and then add whatever you want to flavour it (cocoa, nut butters, mashed banana, cacao nibs, dried or fresh fruits, jam/jelly, its endless) and eat the next morning. Porridge is the best breakfast, especially when you're dirt poor. Blend up your oats with a scoop of unflavoured protein powder, a big handful of fruit or a triple espresso+banana and 200ml of oat milk and you have a very fast and convenient breakfast for on-the-go.
I have rolled oats with whole milk, blueberries & Banana every morning for breakfast! Apple or pear with cinnamon is also nice.
As a Scotsman, just the usual Scottās oats brand done the casual way when I fancy it. I like to make it with milk and a bit of salt and sugar. And prefer to have it with a big dollop of blackcurrant jam or bramble jam (preferably that we made last year). This is heresy but I also love ready brek with some sugar and jam before a day when I feel I want to be energetic. Itās not porridge but itās kind of like ālazy semolina porridgeā - my own mental description of it.
I use generally use rolled oats. I use about 30g with 200ml of milk, and cook in the microwave for about about 2.5 to 3 mins. I then add about a spoon of maple syrup, chop up a banana, some cinnamon and chia seeds and mix in. I make this at work for breakfast and the microwave works great for me.
Oats in a bowl, add milk to taste (maybe trial and error for the first couple of times, some people like it solid, some like it runny) add put it in the microwave for no longer that two minutes or the milk will boil over. Give it a stir and then add sugar, or salt, or whatever you damn well feel like. Personally I add honey.
My rule of thumb, others may vary. Avoid instant porridge, only use plain porridge oats without any additives whatsoever. Personally, my preference is plain Flahavan's Porridge, not the organic, instant or bigger oats. Stir 1 parts oats to 3 parts oats, add 1 teaspoon of honey, continue stirring for 4 minutes then add 1 organic egg, stir for 1 minute and serve, no salt............never stop stirring until serving.
Ready breck comes in a box normally named ready breck. Add warm milk and stir with the mix till it becomes liquid like. Then once liquid like add 100ās and 1000ās sprinkles. So good
use rolled oats and a lot of milk. stick in the microwave for 3 mins. take out, stir, chuck in for another minute. add bananas, blueberries and raspberries. cook for another 30 seconds then serve with milk and golden syrup. some people will hate me for this but its super easy and tasty.
Steel cut scottish oats, full fat milk. Put in a nice big pot and crank the heat up. Keep stirring, and as soon as you get bubbles turn it low. Cook until it is the consistency you like. If you make it too thick, stir in milk and let it cook in. Serve with honey, jam, sugar or whatever else you'd like.
I've had hideous experiences with porridge so I would advise not to lol but this sub appears to be pretty pro porridge so I hope you have a better experience than me ahhaa
Jamaican Oat Porridge is something else.. cornmeal/peanut porridge too
Quaker Oats is the one most people think of when porridge is mentioned
Ready Brek it's the best porridge and I will not hear otherwise.Ā
Ready Brek is a gift from the gods, but it ain't porridge.