Perfect porridge
- Margaret Hickey
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Serves 2
Easy
Prep: 5 mins
Cook: 5 mins - 10 mins
A star rating of 3.6 out of 5.112 ratingsRate
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Learn how to make porridge on the hob and in the microwave using our easy recipe. Serve with a dollop Greek yogurt and honey for the perfect breakfast.
Egg-free
Healthy
Nut-free
Vegetarian
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We made this recipe with Flahavan's oats. We like good quality oats in our porridge, choose quick cook for this recipe, the oats are rolled flatter to help them cook faster.
Ingredients
Nutrition
Units:
MetricUS
-
50g Flahavan’s porridge oats
-
350ml milk
or water, or a mixture of the two
-
yoghurt
thinned with a little milk and clear honey, to serve
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal185
low
-
fat5g
low
-
saturates2g
-
carbs25g
-
sugars8g
low
-
fibre2g
-
protein9g
-
salt0.24g
low
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Method
-
step 1
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.
-
step 2
Or you can try this in a microwave. Mix the porridge 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.
-
step 3
To serve, pour into bowls, spoon yoghurt, thinned with a little milk, on top and drizzle with honey.
RECIPE TIPS
TOPPINGS
- Nut butters, such as almond, hazelnut or cashew, give porridge a hearty depth.
- Compote or fresh fruit
- Toasted nuts, seeds or granola
- Spices like cinnamon, nutmeg or mixed spice, or stir in vanilla extract, creamed or dessicated coconut or a touch of jam.
- Honey, maple syrup or agave if you fancy a sweet drizzle, or add granulated sugar either at the start of cooking or sprinkled over before serving.
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)
Recipe from Good Food magazine, February 2003
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A star rating of 3.6 out of 5.112 ratings
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