Porridge

I use instant oats and don't follow the recipe as I tend to like my porridge consistency where the spoon can stand up.

I don't make porridge that often, but just made some this morning for visiting granddaughter (10 months) who likes eating it with hands! I just put some oats in heavy saucepan, add a mixture of milk and water and heat till just boiling, and cook for about 5 minute, stirring. If too thick, I add a bit more water.

The type I have at the moment is Aldi Porridge oats, but Flahavans is a good brand, if a bit more expensive. It's Irish, but widely available in UK (I suspect Aldi brand may be made by Flahavans).

We soak ours overnight in milk using the porridge oats from Lidl, add more milk then microwave in a big bowl (saves eruptions)
My mother would be horrified at that. She used pinhead oatmeal soaked in water overnight then stirred it while cooking on the stove until it thickened.
She added salt, we use sugar.

I use Scotts porridge oats half a cup of oats to a cup of water add a pinch of salt I cook them on half power in a microwave for 7 minutes .I have porridge every day with a banana and either prunes or apricots and just a splash of semi skimmed .Breakfast is between 1 and 2 pm though as I eat on a timed programme .

I make mine with almond milk and soak the oats over night. Flahavens (?)do a lovely porridge, Oats with multi grains and seed.

I use Scottish Oats from Tesco, I used to use the cheaper ones but felt the quality went right off, seemed to be the sweepings up! I use a bit less than half a cupful, add a tad under a cup and a half of skimmed milk, microwave for 2 minutes, good stir, then in microwave another minute, but keep checking and stirring to avoid overflow. Add brown muscovada sugar. Good filling start to the day, summer and winter alike.

Half cup of oats and full cup of milk, pinch of salt. Cook until thickened. Place in cereal bowl, add a knob of butter, brown sugar and cream. Lovely!

I am guessing the secret is to soak overnight. I will try that. I too prefer Oat milk or coconut milk and no sugar unless it is coconut sugar.

I use the same brand,Scott’s and the same method as paddyanne. This mornings porridge also had mashed banana, blueberries,honey and cinnamon.

Dragonfly there is no need to leave porridge to soak overnight, I have never heard of anyone doing that here. It cooks very quickly using the method as explained by paddyanne. Enjoy?

Meant to say, I use milk, not water.

Thank you all.

Same as Kalu and paďdyanne
Water and pinch salt (porridge is only food I add salt to)
After serving, I pour some milk around the edge of Porridge bowl, until the porridge floats.
I only eat smooth porridge.
Cant abide gruel.

As a little girl, from about the age of eight, it was my job to make the breakfast porridge for my siblings. My mum hated it and always (I think possibly deliberately ) made it badly.

I used to boil water in a pan, add Quaker Oats, measured by eye, and a pinch of salt then lower the heat and cook whilst stirring - then pour into bowls and add a bit of milk round the edge and sugar on the top. Nearly sixty years later the Quaker Oats have been replaced by Waitrose oats and I now add milk to the boiling water, but otherwise the recipe remains the same.

I make porridge in a double saucepan so I can go off and have a shower while it's cooking on a low heat.

I use a ramekin dish as a measure:

1 scoop porridge, 1 almond milk, 1 water. Absolutely no salt.

When it's at the right consistency I serve it with a dollop of Greek yoghurt, topped with blueberries and a drizzle of honey. I often add a generous pinch of Chia seeds as well.

My favourite breakfast. Sets me up for hours.

To any of the above, if you add about 1/4 teasp. cinnamon you may find you don't need any sugar.

I make mine the same way as Paddyanne but DH has half a spoon of our DD1s bees runny honey on the top and if he can find the fresh cream he’ll have that too.

I hide the cream from him if I remember .

Oopsadaisy. We use Alpro soya single cream. Even guests who would never touch the stuff haven’t noticed any difference to real cream 42%less fat??

We use the microwave method. Cook on full for 3 mins, then 1 min, then (keeping an eye on it to stop overflowing) in small blasts to a total of five mins. We do have this with sugar and sultanas 5 days a week during winter. When the clocks change we go on to meusli. When DS2 was at home and I was driving him to the bus each day I used to set the microwave timer so it was ready for him when he came downstairs and he used to eat it in the car! It gave him a couple of minutes more in bed.

My lovely DH makes a beautiful bowl of porridge every day for the two of us. It is a labour of love. He uses a casserole dish and the microwave but stirs it after 2 mins 40 seconds and then again after 2 mins 40 seconds. 8 mins in total. Sorry no quantities as he just ‘knows’ he says.

kalu I will buy some and tip it into a single cream pot, sadly he ‘hates anything that pretends to be cream’ , I have a neighbour who made me a coffee with this Alpro cream and it was fine, if she hadn’t told me I doubt I would have noticed.

We will see , watch this space. Although TBH he shouldn’t be having cream of any description.

I have Scottish Porridge Oats ( Sainsbury's) for breakfast every morning, with blueberries. Half a cup of oats, half a cup of milk, half a cup of water mixed together in a large bowl. Microwave on full power for four minutes.

Putting the cream in a small jug is what I do for others Oopsadaisy. It keeps in a cupboard with a long best before date but once opened, has to be refrigerated so, hide it at the back of the shelf out of sight??

Kalu I thought it had to be kept in the fridge as soon as it was bought from the store, so thanks for the info .

80g Scott’s Porage (their spelling on the pack), 550ml milk. I bring it to the boil on the hob, stirring so it doesn’t burn to the bottom being all milk, lid on, turn down to simmer for 6 minutes.

Those are the instructions on the pack which never fail. DH adds demerara sugar, I add nothing to mine.