How to make Porridge

The way to make porridge is a contrivertial subject, and so it should be. Porridge, or variations of porridge, have been around since 1000 BC and today over a thousand recipe variations can be found.

Fundamentally, porridge as we know it today, is made by mixing oats with a fluid (normal water and or milk) and then heating it.  Beyond that it is all down to personal preference.

Here at Porridge Club we think the following fundimentals are important to a really good bowl of porridge:

  1. Slow. Good porridge needs time, some people soak oats overnight, others cook theirs for hours, regardless of which method you use there is no doubt that really great porridge takes time.
  2. Use milk. Real die hard northerners will tell you the only way to eat porridge is with water and a pinch of salt. Although this indeed a great version of porridge most people prefer it made with a 50/50 ratio of water to milk.
  3. Good oats.  Good quality oats are key, the more they have been rolled or worked the faster they will cook and the creamier the porridge will taste.
  4. Salt. Nearly almost al recipes are better for a good pinch of salt.
  5. Cream. There is no doubt that adding cream to porridge makes for a special treat and it tastes amazing but we would try to avoided it every day.
  6. Add stuff. The list of things you can add to porridge is endless, from raisins, fruit and nuts to brown sugar, syrup and cinamon.  We are all fans of spicing up your porridge bowl but be careful not to over do it with the sugar.
  7. Finally. The most important thing about porridge is that you eat it.  Even if it’s instant style porridge cooked in a rush in the microwave, any porridge is better than no porridge at all.

Alternatively here are our …




Ingredients (sufficient for two people):
  • One pint (half litre) water; some people use half water and half milk
  • 2.5 ounces (2.5 rounded tablespoons) medium-ground oats
  • Pinch of salt


Bring the water (or water and milk) to a good rolling boil, preferably in a non-stick pan. Slowly pour the oatmeal into the boiling liquid, stirring vigorously with a wooden spoon all the time. Keep stirring until it has returned to the boil again, reduce the heat, cover the pan and simmer very gently for 15 minutes, stirring frequently. Add the salt at this point and simmer and stir for a further 5/10 minutes (time depends on the quality of the oats). It should be a thick but pourable consistency. Serve hot in wooden bowls if you have them.


  • Stirring the porridge should always be clockwise (though going in different directions probably mixes more efficiently).
  • Porridge used to be served with separate bowls of double cream. A spoonful of porridge (in a horn spoon) was dipped into a communal bowl of cream before eating.
  • Porridge is eaten standing up. While some people have suggested that this is out of respect for the noble dish, it probably arose from busy farmers doing other things while eating their morning porridge – or as an aid to digestion.
  • While some people frown at the idea of sugar on porridge others not only approve but suggest a tot of whisky. Each to their own!
  • Porridge used to be poured into a “porridge drawer” and, once it had cooled, it could be cut up into slices. These were easier to carry than brittle oatcakes.





 (sufficient for one person):
  • 50g porridge oats
  • 350ml milk or water, or a mixture of the two
  • Greek yogurt , thinned with a little milk and clear honey, to serve


Put the oats in a saucepan, pour in the milk or water and sprinkle in a pinch of salt. Bring to the boil and simmer for 4-5 minutes, stirring from time to time and watching carefully that it doesn’t stick to the bottom of the pan. Or you can try this in a microwave. Mix the oats, milk or water and a pinch of salt in a large microwaveproof bowl, then microwave on High for 5 minutes, stirring halfway through. Leave to stand for 2 minutes before eating.

To serve. Pour into bowls, spoon yogurt on top and drizzle with honey.

Making it easy If you don’t want to bother getting the scales out in the morning, you’ll need 1 mug of oats and 2¼ mugs of liquid. (Any mug will do, as long as you use the same for both measurements)

175 kcalories, protein 10g, carbohydrate 25g, fat 5 g, saturated fat 2g, fibre 3g, salt 0.24 g

Recipe from:




Ingredients (sufficient for one person):
  • Handful of oats
  • Breakfast mug of water / milk
  • Sugar, cream, salt and milk
Method:Traditionally made with water (The Scots Kitchen – F Marian McNeill’s recently republished 1929 classic – recommends spring water), it is sometimes made with hot milk. Stirring is essential if the porridge is to be truly creamy. You need a handful of oatmeal to a breakfast cup of water and a pinch of salt. To quote from McNeill: “Bring the water to the boil and as soon as it reaches boiling point, add the oatmeal in a steady rain from the left hand, and stirring it briskly the while with the right, sunwise.” Add the salt after it has been cooking on a low heat for 10 minutes. Serve with sugar, cream or a little more salt.If the salt is introduced too early, it can harden the oats. Porridge needs cooking for longer than you think if the starch is to be fully cooked. It should be served piping hot – try the old Scottish habit of spooning it into cold bowls and having a dish of cream or buttermilk handy to dip each spoonful in before you raise it to your lips.Use both coarse and fine oatmeal to give texture. (The larger the oat, the earlier you need to add it.) Stir in blueberries or blueberry compote (150g blueberries, 2 tbsp sugar, a squeeze of lemon simmered for 10 minutes). Raspberry purée is another favourite addition, as is golden syrup and cream. I have been known to add a swirl of marmalade, too, but it might upset the horses.Recipe from:




JAMIE OLIVER PORRIDGEIngredients (sufficient for one person):

  • 1,5 to 2 cups oatmeal or barley or rye flakes or a bit of each
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 l milk
  • 1 tbsp butter
  • 1/2 tsp soy oil
  • possible additions:
  • 1/2 tsp sesame seeds or
  • 1 carrot, grated or
  • a few dried plums, figs, apricots (finely chopped) or
  • chopped almonds


heat the oil in a pot, add butter and stir until the whiteness has disappeared. add the grains, stir and let them turn into golden brown. add salt and sugar. adding them before the fluid will enchance the taste or the porridge. now you can add sesame seeds if you want them. let them turn brownish too. lower the heat and pour in the milk so that the grains are covered by 2 inches. they will drink it all up! bring to boil and let the porridge simmer until the grains are half-cooked (10 minutes).

Add any of the things mentioned above that you like: finely grated carrot or dried fruit or almonds. place a warmer or two, or three, if you have, on top of the pot and just let the porridge cook in its own heat for 10 minutes. this way it´ll absorb all the tastes and become flavorful and creamy.  Serve the porridge hot with butter or honey or natural yoghurt.

Recipe from:




 • DELIA PORRIDGEIngredients (sufficient for two persons):

  • 21/2 oz (60g) medium oatmeal
  • 1 tsp salt
  • To serve:
  • Dark brown sugar (optional)
  • 5 fl oz (150ml) single cream

Traditions surrounding porridge-making are legion: sometimes the oats were added in batches, some at the beginning, some halfway through, and some at the end – the undercooked ones giving a contrast in texture and a nuttier flavour. Salt wasn’t added till halfway through, in case it should toughen the grains before they cooked: today the Scots still make their porridge with salt.

In a medium saucepan, bring 1 pint (570ml) water up to a fast boil, then sprinkle in the oatmeal slowly, whisking it with a balloon whisk. Carry on whisking until the mixture returns to the boil, then reduce the heat, cover the pan and let the porridge cook very gently for 10 mninutes. After that add the salt, whisk it in, cover again and cook gently for a further 15 minutes or so.

The traditional way to eat porridge is without sugar and with an individual bowl of cream. But if you have a sweet tooth, sprinkle dark brown sugar over the porridge, let it melt a little, then pour in the cream so that it mingles with the sugar and marbles the surface. Wonderful on a cold, frosty day!

Recipe from:




Ingredients (sufficient for two persons):

  • 1 cup pf standard rolled oats
  • 350 mls of water or milk, or a mix of both
  • 1/4 tsp of cinnamon
  • A pinch of salt
  • Honey for drizzling
  • 1 banana, peeled & sliced
  • A handful of raisins or dried fruit
  • Extra milk to serve

Porridge is a healthy and hearty way to start the day and will usually keep you going until lunchtime. This recipe uses standard rolled oats boiled with milk or water, a pinch of salt and cinnamon. The porridge is then topped with sliced banana, honey and a sprinkle of raisins. For some extra protein, add a handful of nuts such as almonds, macadamia nuts or pecans. The cooking time will vary depending on the types of oats you use. Basically, the rule is the finer the oats, the quicker the cooking time.

  1. Add the oats and milk/water to a small saucepan. Bring to the boil over a medium heat. Simmer for about 5-7 minutes, stirring occasionally.
  2. Add the salt and cinnamon and stir well.
  3. Spoon porridge into bowls and top with sliced banana and dried fruit. Add about 1/4 cup of milk and then

Recipe from:







63 Comments Add yours

  1. ryllam@btinternet,com says:

    I was appalled by the recipe of Jamie Oliver, I am a Scot, cook it in water and salt when it is cooked add what you wont but if your on a diet use soya light milk no sweet things.

    1. Tina Pentney says:

      Whilst working in a Night Shelter many years ago I was taught by Scots and Irish gentlemen how to make porridge – Into boiling water throw a handful of oats, do not stir, boil rapidly for 1 minute, serve with whatever you like. I’m addicted to a dessertspoonful of honey with freshly grated raw ginger! Cheers !

    2. Allen says:

      Boy! I can’t can’t see how on earth there can be so many different measures/ratios on one site. The first recipe gave me a thin soup (2.5 rounded tablespoons to 500 mls milk) . Others are extraordinarily vague and fail to mention a quantity. This is a porridge club site? Agh, give my head peace! – Disgruntled of Ireland

  2. bob says:

    Jamie Oliver wft?…how to over complicate cooking. A handful of oats, some cinnamon and a pear or an apple ….throw it all in the pot with some water stir for a few minutes till the fruit is soft…then eat! Unless like Jamie you don’t have a job to go to…

  3. toad says:

    35 gm oats, 70 gm milk, 100 gm boiling water from the kettle. Microwave on medium for 2 min 10 seconds. Stir. Add whatever. I add some chopped up tinned peach slices with sultanas that have soaked up the peach juice. Eat it every day, sometimes with added honey.

  4. Dan McGlone says:

    I love porridge this way:
    (for one portion)

    1/2 mug porridge
    1 and 1/2 mugs water
    salt (1.5 tonnes) (or to taste)

    bring to the boil, stirring occasionally. Then simmer – you can’t really get too far away from the pan now – stir gently and release the air as the bubbles come up and keep going (I do it for up to seven/eight minutes). Dont let anything stick to the bottom of the pan! When you pour it into a bowl and let it set for a minute or so you can add a splash of Jersey milk. If the finished article spins in the milk you win.

    Or microwave

    1. Exactly how I cook it? Perfect every time!

  5. toad says:

    make my porridge the same way every day, weigh the oats, 37-40gms, 70gm milk 100gm water, and microwave for 2 mins on medium, Has been fine for a year, new packet of oats, the same stuff, comes out completely different. Now have to microwave on low for 4 mins to get the same.
    With peach slices, sultanas soaked in peach juice, and a teaspoon of honey.

  6. rpocaRobert says:

    Why have I become a porridge fanatic? It’s hard to say. It’s not just liking it , it’s also the good health aspects and the process of making it. As one discovers there are different ways that you can go about it and they seem to result in different consistencies. I like the rich, lumpy result and I’ve spent some time searching out the best oats. My two top ones so far are Flahavans super rolled jumbo oats and the Waitrose equivalent. I always add fruit from whatever is available. Possibly my unique choice is pomegranate. The beauty of porridge though is that one can do it in different ways and mix with other different ingredients. I’m still perfecting my technique for a year or so now and yes, I have to agree, that the slower you do it the better it seems to be but ther are limits when you have a family and work is waiting. Recently I’ve cut back a little on the water so that I can add a small amount of milk towards the end.

    1. tinks says:

      Thank you for your comment Robert and welcome to Porridge club.

      We agree, no matter how you cut it slow porridge is best.

      Let us know when you get the perfect recipe.

      1. tinks says:

        Our pointer dog is just eating my porridge leftovers now.

  7. rpocaRobert says:

    Hopefully I will never find the perfect recipe as I enjoy the process of trying to achieve that. This morning it was 15 minutes with Mornflake standard Jumbo. This is about number 4 Oat on my list. After about 10 minutes I added maybe a tablespoon or two of milk, which I mixed in using a flat bladed wooden spoon – no sprudle here. Added my usual Pomegranate seeds and then some banana. Our Labrador likes to lick the bowl out; she rates all porridges equally.
    Would be interested in what oats other people use, how they rate them and why.

  8. Francesca says:

    I’m an italian girl. I tried porridge in holidays in England and I really loved it.
    I would try to prepare porridge for my breakfast here in Italy but in the morning I don’t have so much time…. do you have a recipe to prepare porridge in the evening and just finish cooking it in the morning (spending only 3-5 minutes)?

    Thank you! This website is very helpful!

    1. tinks says:

      Hi Francesca,

      Yes lots of people have the same problem, there is no doubt good porridge takes time but you can still cook it quickly.

      Buy oats that have been well broken down, so less whole oats and more rough powder. Then I add milk/water and heat and stir on a high heat for a minute until it boils, then drop back to a very low heat for the last few minutes, ideally storing at the same time. I can still make a good bowl of porridge in under 5 mins, the die hard porridge makers will cook it for an hour but this is a good alternative and still good porridge.


      1. A.D-P says:

        Measure oats into bowl top up 1/2 bowl cold water—2.17min microwave– go have a quick top to toe wash brush teeth –get dress –brush hair– return to portage add a drop o milk on stir —- glass of water eat porrage finish glass of water —rinse put to dry —- coat on go to work — Time spent doing that for breakfast —– better than spending 2hr in gym. Plus cheaper !

  9. Jane says:

    After years of making porridge with 1/3 milk to 2/3 I’ve recently discovered that it’s even more delicious made with only water with a spoonful of linseeds thrown in. Also, wanted to find some raisins to sprinkle on it but only had dried fruit mix which included mixed peel. A revelation; DELICIOUS! Served with thinly sliced dried pear round the edge – perfection (for me)

    1. singingbog says:

      I soak my oat in milk water and cinnamon overnight. In the morning I add a little more milk then bring to the boil stirring all the time. Then turn the heat down add a pinch of salt and simmer stirring all the time for 8 mins. Pour into bowls and leave to set for 5 mins then pour around the edge a small amount of cold milk. The porridge should move like a jelly with the milky sea around it.

  10. rpoca says:

    Not all countries have oats readily available. One way round this is to go on Amazon, where they have a good selection. If you want to make it really quickly you can buy a microwaveable oat, which usually come in portioned packets that you just add water to and stick in the microwave. I have never been able to get any of the microwaveable ones to work properly but it seems many others do.
    Good luck, Robert

  11. Gerry Davidson says:

    1/2 mug oats (Tesco Everyday suffices), 1 1/4 mugs skimmed milk.
    Microwave for 2 1/2 mins, stir, microwave for further 1 1/2 mins.
    Stir in 1 tsp honey, add dash of cinnamon plus any dried or fresh fruit to hand. Perfectly good.
    Perhaps a bit too much porridge snobbery above 😄


  12. rpocaRobert says:

    Porridge snob Bob here, Gerry. You can make it how you like it but I think Nigel Slater makes some interesting poins. Firstly that adding salt too soon can harden the oats and secondly that cooking for longer helps the starch.

  13. Gerry Davidson says:

    Hi Bob, having skimmed through all the previous comments I was just struck by the innumerable variations on such a basic theme. The correspondents seemed to be treating it as “haute cuisine” whereas it is a working man’s dish meant to be cheap and simple to prepare! However, there’s always more than one way to skin a cat!

    1. Robert says:

      Was it today or yesterday that I read that a portion of porridge costs 4p versus 25p or more for a portion of commercial breakfast offerings. It then occurred to me that as soon as I add fruit to my porridge the price really escalates.
      As a child porridge was an offering that was basic and unsophisticated and so the alternatives, even Weetabix and Shredded Wheat were more attractive. Now though porridge has repositioned itself as a healthy and attractive breakfast option. Perhaps it’s a bit like Guinness – an acquired taste. Maybe not and no I won’t try making porridge with Guinness.
      My objective is to cook a porridge that has a lumpy, creamy texture and that, I find, is dependent on the oats (jumbo) and the cooking technique which so far I can only manage by making it slow.

  14. ron palmer says:

    Jumbo oats is the way to go.
    Half a cup of these thick dust free oats covered very liberally in cinnamon first then secondly ginger powder a wee bit less, tune these two to your taste, then salt to taste, then heap the cup with any musli of your choice. Tip into a pyrex bowl add 2 cups of water then 3 minutes in the microwave. Stir in as much or as little honey as you can afford and scoff.
    I have made it up the night before and in the morning put in the water and into the microwave, back upstairs have a shower and dress and its long since done and ready to honey and milk and eat.
    Happy breakfast to all.

  15. Melon says:

    I always make my porridge the day before put it in the fridge. Use as much as I feel like having, reheat in the microwave for approx 45 seconds perfect .

    1. Mishka says:

      My I ask you please ,which sort of porridge you use to soak it over the night.
      Thanks 🙂 s.

  16. Mishka says:

    To meke my porridge I cover oats or muesli base (from Holland & Barrett ) wiyh boiling water from kettle, leave for 5 min then add some cold milk as au don’t like to eat anything too hot. So basicly I am not cooking them.
    Am I doing anything wrong?
    Thank you 😦 s.

    1. tinks says:

      Not at all, any variation of porridge is good, so well done and welcome to porridge club.

  17. Darren says:

    Hi people I’ve tried so meny times to make a good porridge and never suckseed my question is does anybody know how thy do it at hospitals because it’s great?

  18. H. Paterson says:

    Porridge is best made with oatmeal not oats. Mix3 desert spoons with cold water to make a smooth paste . Add boiling water to this and heat until boiling ,stirring all the time, after it has boiled for a few minutes add salt to taste. put in a b owl sprinkle with raw oatmeal and then add some milk or single cream. Lovely!

  19. Julie says:

    Try pomegranate molasses and cream!!! the best

  20. Ray says:

    Sorry everyone I find the easiest and best way to eat my porridge is to pour over my bowl of oats boiled water from the kettle stir and after a couple of mins sit down and eat YUM! Ray

  21. Gail Cunningham says:

    My husband and I like our porridge made differently, so we put a cup of oats and two cups of water in our rice cooker. Remembering to turn it on, the oats will be cooked in roughly 2-3 mins.

    He then adds milk and sugar and mixes it into a slurry whereas I add a little salt and milk but no mixing for me. My father used to have his porridge with salt and sugar but his milk in a separate cup which he would dip his spoonful of porridge into

    1. Gail says:

      I always have my milk in a separate, wide, cup to dip my porridge laden spoon in, the way I ate it with my granny. These days I favour unsweetened almond milk. For speed in the morning I now use a sachet of porridge with added water and a pinch of salt added after cooking yum yum When I have more time though I prefer the Old Fashioned ‘rough’ porridge oats

  22. Hello all… any of you cook your porridge in a slow cooker overnight?? what recipe do you use?? do you put fruit or nuts in and if so when do you add them?? do you need a specific oat?? how do you get in creamy and not gluggy??

  23. ls says:

    Thanks for these great ideas for enhancing what we in the US call simply oatmeal. But PLEASE spell-check your homepage introductory how-to!

    1. Pamela Munro says:

      Ha! I too wanted to rewrite the intro with correct spelling.

  24. Lesley Baker says:

    I have just discovered the delights of the Porridge Club 🙂 What a wonderful way to encourage people who enjoy, what is undoubtedly one of the best super foods in the world, to read about and share their different ways of preparing Porridge.
    Spread the word about the existence of ‘The Porridge Club’ and let’s all become healthier as a result.

  25. rpoca says:

    From a few years back, I started with Quaker Oats, moved on to others and tried just about very sort of jumbo oat i could find. The one I like best if Pimhill, which I buy from Abel and Cole.
    I warm it up in the pan before going to bed and leave it overnight. Quite often I add raisins and leave them n overnight too. In the morning I start to heat it gently again and then add in some milk. This creams it up. I add a small amount of salt and when it is ready i add some fruit – whatever is available. A Scottish friend of mine says that he adds a spoon of whisky in the winter. Roll on winter.

  26. Terrence says:

    I make my porridge with steel cut oats in a rice cooker with a porridge function. Starting with one part oats to two parts water, cook. When done add a pinch of salt and one part milk. Close lid and jet stand for five minutes. For variations add fresh apple at the beginning of the cooking process with dried cranberries. Top with pecans. Mmmmm.

  27. Mary says:

    For two people……..500ml skimmed milk and 4 tblsps jumbo rolled oats. Leave on lowest gas until thick then give a good stir to make it creamy. I add sultanas and banana to hubbys portion, I have banana, blueberries and strawberries with a trickle of runny honey. We have this every morning for break fast. Yum

  28. Mama Hen says:

    I’m looking for a porridge recipe for Christmas morning (I know, planning ahead!) I suspect it will include cream in the making, not good for everyday I know, but for one special day….! My normal recipe is one part oats to two parts either milk/water or slimline milk; soaked overnight in the fridge and then cooked up the following morning. For Christmas I will have fruit/toasted nuts/honey etc available as a topping. I would like to include cream in the making but I don’t know what percentage to use. Any advice would be welcome, thanks.

  29. kk says:

    What a nice site for porridge lovers! I’ve made it in the same way for years now – from a combination of milk/water and blasted for a couple of mins in the microwave but recently tried a new method – soaking 1/4 cup of spelt oats and 1/2 cup of normal oats in cold water for 10 mins or so (in mean time get dressed or make pack ups for the kids!) – then drain and adding just enough soya milk to the consistency I like – and microwave for 1.30 mins. I always add a squirt of honey or agarve which makes it perfect – and usually a chopped pear or any other fruit I have or feel like. Finally – as a wild card, I tried the same method using Alpro coconut milk instead of soya .. WOW … equally as yummy – so these are my 2 options! Enjoy!

  30. Liz says:

    I’ve enjoyed everyone’s comments on making porridge but no-one’s mentioned a porringer! Ours is like a small double saucepan. The porridge cooks slowly in the top pan from the steam below. You can cook it for a while the evening before, then just turn it on when you get up in the morning (making sure there’s enough water in the bottom pan!) and it cooks gently until you’re ready to eat. I think you can just put it all together the night before without cooking but it’ll take longer in the morning.

    I love oats in everything ….. flapjack, smoothies, crumbles, yum!

  31. Pamela Munro says:

    I use Scotts old fashioned oats, they are thicker and take longer to cook. I soak mine overnight though which speeds things up.
    I use one cup of oats and add one cup of water to soak, in the morning I add one cup of milk then heat stirring all the time, you could add more liquid if it’s getting too thick before the oats are really soft.
    I add a pinch of Maldon salt flakes then serve. I take my porridge with an added pinch of salt and a small cup of milk on the side. My son at this stage adds chocolate spread, jam or fresh fruit. I still like mine the old fashioned way with just salt.

  32. deaexmachina says:

    I like to make my porridge with milk – am I alone here? Most of the recipes have a mixture of milk and water, or use mostly water with a little milk. I find that making porridge with milk is so much creamier (and I never add salt)

    1. Hilma says:

      Me too. I make it with milk.

  33. Robert says:

    Not being able to take statins I increased my daily intake of porridge to a delicious large bowl. Just water added and topped with a little granola. This corresponded with a worsening of my gout and arthritis and I think due to the increase of protein, so its back to moderation.

  34. Carla says:

    I use Golspie Mill oatmeal just like this: 1/4 cup medium and 1/4 cup coarse oatmeal, 3 cups water, salt to taste. Night before: Bring water to boil, whisk in oats, return to boil, turn off heat, cover, and leave on the stovetop over night. Next morning: Stir it up, bring up to simmer, add salt. Cook until as tender and thick (or thin as you want). If you have more time, pour in 1 cup of hazelnut or almond milk and let it simmer until it’s back to the proper thickness — this will take a while, 25 or 30 minutes. Stir frequently. Salt it when it’s about 3/4 where you want it to be in consistency. My husband likes a swirl of maple syrup on his. I prefer mine plain. So yum!

  35. Honey E.T says:

    1.5 cups of milk, a pinch of cinnamon, honey on low heat until it starts bubbling. You then add a cup of oats and stir, after about a minute of stirring slowly, stop and let it cook. Once the mixture starts to thicken stir until u reach the desired consistency. Before taking it off the heat add any ingredients that don’t require cooking ( for chocolate lovers I recomend a small amount of cocoa powder and chocolate chips, for kids, Nutella and fruits) stir in and Voilà, the prefect customized porridge . Delicious

  36. logrus66 says:

    In France, porridge is not part of the usual breakfast so i had to invent my recipes and there isn’t much choice regarding the brands and quality of the oat .Two choices , 1 : Quaker Oatmeal regular or 2: bulk in organic stores.
    These are my recipes :
    (when i use some bulk stuff , i soak the oat overnight).
    Salty mood : 1 part oat , 3 parts water , 1 teaspoon (or more ) salty soy sauce (gives a brownish colour ). once in the the pan , reach boiling point stirring sometimes and then cut the heat , stirring until desired consistence.
    Sugary mood : 1 part oat, 3 part almond or rice milk (or half water / half milk).
    Cook very slowly stirring regularly until boiling point, cut the heat ,stir as much as needed.Soften with marple syrup or honey , add raisins or cranberries or some crunchy stuff.
    I usually have some oat i crushed myself in powder when i have to use a microwave, which is much convenient and faster to use.

  37. ljscrabble says:

    Discovery! If you use Almond milk instead of dairy milk when making porridge in the microwave, it cooks perfectly in 2,30 mins and DOESN’T BOIL OVER!

  38. Gerard Baxter says:

    50g Jumbo Oats, soak overnight in a little water. In morning put in pyrex jug, cover with milk, microwave for 4 min 30 sec. Stir in teaspoon of linseed, pumkin seeds and handful of raisins, sultanas, currants. Eat with banana. Delicious.

  39. Linda Klein says:

    What does “contrivertial” mean? Is it anything like controversial?

  40. rpocaRobert says:

    Oats, water and raisins cooked for two minutes, or so, the night before. Stir and warm up next morning for ten to fifteen minutes, add a pinch of salt. Put in the bowl, add pomegranate seeds and whatever else fruit we have. A friend of mine adds a spoon of whisky in the winter – yum.
    Problem is living in Europe I cannot find a good standard set of good quality oats. Right now I buy large haverflocken and mix them with small haverflocken. Still better than Quaker Oats but not up to the standard of high quality oats that you can get in Britain e.g. Pilbury oats. Having typed all this it just occurs to me I should check Amazon. Fingers crossed.

  41. Goodstufg says:

    I note the chaps remark regarding pouring boiling water from a kettle over the oats , leaving a minute then eating .Although rolled oats are steamed during the rolling process they are not cooked . I note in some pages that just putting water from a kettle will leave them not suitably cooked – and one can end up constipated ! Is this so ? Have any people found this to be a problem or can we all just use the kettle much quicker ! I use jumbo rolled oats are these less cooked not oat meal Scots porridge etc..

  42. N says:

    Oats have phytic acid and they need to be soaked in a couple of Tablespoons of rye flour or rye flackes; the phytase will neutralize the phytic acid. Other ways of dealing with it are using a starter culture to ferment the oats, or adding a little apple cider vinegar to soaking water. I trust the starter culture or/and rye method; have been researching this over a period of several days. Since I began doing this, the depth of calmness I feel from the oats (and other grains I use – millet is another grain, as well as corn, which needs extensive and lengthy – even a week or at minimum maybe a few days – treatment because of lack of phytase, and prevalence of phytic acid)…. has increased. Enjoy your site and the concept.

  43. N says:

    typo; rye flakes (!) and the West Price website explains phytic acid at length: here’s the link:

    1. N says:

      I am back because after all the study of phytic acid my effort at soaking and fermenting only got me into trouble – the result was so sour that I couldn’t properly go to the bathroom or even sleep well. So, I looked around some more and found from a source I respect, a view of phytic acid in oats that will enable me to be happy and also confident –

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