Oats Porridge Recipe | Oatmeal Porridge (2024)

FAQs

How to make oats so simple porridge? ›

Simply boil 180ml (one sachet) of milk in a saucepan. Stir in contents of one sachet of oats. Simmer for 2 mins or until milk is absorbed, stirring occasionally.

Oats Porridge is a quick and healthy porridge made with oats, water or milk. Both quick cooking oats or rolled oats can be used to make this Oatmeal Porridge. Customize it with adding your preferred sweetener, liquids and choice of fruit or nuts toppings.

In the morning drain any excess water, then pop them into a saucepan with plenty of water (or milk), Work on the ratio of 1:2 or 1:3 ratio of oats to liquid, depending on whether you like the porridge thick and creamy or more runny. That means 1 to 1 & 1/2 cups of liquid per 1/2 cup of oats.

Add 1 cup oats to a large saucepan and top with 2 cups water (or, if making more or less, just make sure there is double the water as there are oats). Cover and soak for 6 hours or overnight (see notes for shortcuts). This will improve digestibility and also slightly speed cooking time.

Oatmeal, or porridge, is a wonderful way to start the day. And soaking your oats the night before you cook them can make the breakfast you consume tastier, easier to digest and more nutritious.

Surprisingly, oatmeal is a type of porridge. Though all oatmeal is considered porridge, the term porridge does not always refer to oatmeal. Still, the two words are often used interchangeably, which can be confusing. Unlike porridge, oatmeal is always made from rolled, ground, or flattened oats.

But the main difference between porridge and oatmeal is that porridge is made with a variety of whole grains, cereal or legumes, and oatmeal is made with oats (either rolled, flattened or ground).

Method. Put 50g porridge oats in a saucepan, pour in 350ml 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.

It's easy to make better tasting oatmeal.

Better tasting oatmeal is just a little salt away! Take it from a Scot, whether you eat your porridge sweet or savory, you need salt (and more than a pinch). Of course, using good quality oatmeal is important, too.

What thickens porridge? ›

Simple: oats are up to 60 per cent starch, which is a thickening agent. Starch is a carbohydrate that forms granules made from polymers called amylose and amylopectin. Whenyou cook oats in water or milk, the starch granules swell to absorb liquid and theporridgestarts to thicken.

It is known as simply "porridge" or, more commonly in the United States and Canada, "oatmeal". In the US, oat and wheat porridge can both be called "hot cereal". Rolled oats are commonly used in England, oatmeal in Scotland and steel-cut oats in Ireland.

And always add salt. As with all foods sweet or savoury, salt brings flavour and dimension. With just three ingredients it's critical. “The porridge [is] the show itself, not a vehicle for bananas, nuts, berries, honey, all that kind of stuff.”

Adding water or milk to porridge

No milk at all and your porridge will lack that creamy taste. Of course, you don't have to use milk at all if you don't want to. Water or milk alternatives are fine but your porridge won't be as creamy just won't get that creamy texture.

The oats will absorb the liquid very fast so be careful not to let it stick to the bottom. After about 5 or 6 minutes when the oatmeal has softened and is at the consistency of porridge then transfer into a bowl and sprinkle with a little bit of soft brown sugar if desired.

Each serving (27g) contains 33% of the 3g of oat beta-glucan suggested per day. Enjoy as part of a varied and balanced diet and healthy lifestyle. Oat beta-glucan has been shown to lower blood cholesterol. High cholesterol is a risk factor in the development of coronary heart disease.

It's easy. Learning how to make porridge is easy, simply add water or milk of your choice (you could add dairy milk, oat milk, soy milk, coconut milk or any other milk alternative) to your porridge oats, bring to the boil and then stir until creamy.

The starch granules absorb water, disrupting the hydrogen bonds between their chemical components. This causes the granules to swell. Over time, this swelling of starch granules causes the porridge to thicken. This process is starch gelatinisation; for oat starch, it kicks off when the temperature reaches around 60˚C.