Porridge

Half a cup of Mornflake 'Superfast Oats, cup full of full cream milk in a glass bowl, a sprinkle of salt. 3 mins in microwave, stir then 30 secs or 1 min again depending on consistency preference. pour into dish then add sugar and cream diluted with more milk then consume, delicious!

I have never put 1.5 tsp of salt in anything for years except perhaps when making a panful of soup. That does seem a lot to me but is that for several people lynneg?

I love porridge but I’m in awe of all your healthy options. My dad always made it on the hob and then made golden syrup warm in the mixture then wrote my name across the plate with some top of the milk poured round the sides! I’ve graduated to half filling a bowl with milk, putting half a handful of oats in, plus pinch of salt, cook in the microwave for one and a half minutes, watching it carefully, perhaps another 30 seconds until it’s just right, then some jumbo oats plus several spoonsful of Demerara sugar and mixed until gorgeously sweet and thickness just right! Beautiful but not healthy!

We do porridge in the slow cooker overnight. Made with almond and coconut milk and pin head oats. Lovely and creamy. OH can serve his when he goes to work and leave it on for me to finish later.

Sometimes we cut up an apple in it so it goes soft, then add cinnamon at the end and it's like eating dessert for breakfast. Or add a pear instead of apple and stir in a some ginger syrup. Or maple syrup and blueberries. Yum.

seadragon - thanks for the measurement you gave for using oatmeal. I have been making it for years but always just guess the amount of oatmeal (usually 4 dessertspoons) but never measure the water and as a result get various thickness but always tasty. I remember my Dad having the separate bowl of milk and a sprinkle of salt on top. Demerara sugar for me with blueberries and rasps (sometime pomegranate seeds)on top and some single cream. I remember Mum giving me the "top of the bottle".

Uncooked overnight oats for me..2 tablespoons thick Greek yoghurt mixed with cold milk ,1 teaspoon of maple syrup mix in 20gms of Scots porridge oats stir and cover in the fridge overnight put frozen raspberries in a small dish ,squash in the morning and pour on top of the oats .I have this 5 morning's a week and it's delicious ?

40grams of oats and double the quantity of milk or water or a mix

I love porridge and used to cook it often for kids, just used the measures and method off packet. But, for me, found I was hungry really soon after eating it. Weird, as it’s supposed to be one of those foods that keep you going til lunch.

Has anyone given the proportions or measurements for just one person.

Thats what I would like, please.

Porridge :-) love it :-) For two people ... 80gm oats, 450 - 500gm water (depending on how thick you like it), a good pinch of salt and stir with a whisk - gets rid of any lumps. Cook on a low heat for 5 minutes, give a good stir with the whisk, then another 5 minutes on low heat. Serve .. and at that point you can go wild - berries, fruit, nuts and seeds, a shake of cinnamon, a dollop of cream, a sprinkle of brown sugar. I love porridge!

Am I the only one who puts loads of salt but absolutely no sugar or sweet fruits in my porridge? I use 1.5 tsp of salt and put the full fat milk in a separate bowl. I always believed that was the proper way the Scots ate their porridge.

Porridge oats soaked in almond milk, dash of nutmeg and vanilla essence; cooked on the hob for approximately 5 minutes, add sweetener to taste.
Delicious!

undercooked grains are not good for anyone.

I'm a bit stunned by that, Pen50. I've been eating muesli every day for years made from raw jumbo oats, sultanas, and nuts and seeds. Should I be dead by now?

I sometimes make porridge if I remember; I do love it. No recipe though, all by eye. Jumbo oats, semi-skimmed milk, into the microwave until its cooked. Then a sprinkling of dark brown sugar.

My mum used to soak the oats overnight and cook the porridge in a double boiler. It was 'slightly' nicer than my current version.

Flahavans Irish Porridge oats are the BEST. I sometimes soak in water overnight, add a pinch of salt then when cooked float semi-skimmed milk all round and sprinkle some brown sugar. measurements are 1 cup oats to 2 and half water as per their instructions and its great.

I use 30g of porridge oats to 150ml milk, cook 4 minutes in the microwave on full power, always turns out fine, I usually put a few sultanas in it to make it more interesting. You can put the mixture in the fridge night before then it only takes 2minutes .

with milk but i add cream on top. its delicious

I don't use oats, I use oatmeal which is much finer. Hamlyns Scots oatmeal is the best I can find. Cook as per the packet 20grms etc. Or place in a pan overnight and leave to soak then cook. The soaking helps soften the oats but i think this is a hangover from when oatmeal was usually coarse. And, I don't do the Scottish thing of sprinkling with salt, I very lightly sprinkle about 1/4 tsp of sugar or add some fruit and milk. Lovely.

As a Highlander, born and bred, I use a mixture of pinhead and medium-cut oatmeal, water and a good amount of salt. I'm afraid that I cannot offer any exact measurements. After many years of experience, I know what's right for me, which is a thick, well-seasoned mass. Bring to the boil, stirring constantly, in a pan on the top of the stove, then simmer - still stirring - for as long as it takes to achieve the texture you want. Ignore all folklore about having to use a spirtle/spurtle and stirring clockwise etc. Eat from a bowl, with cold full milk. On high-days and holidays only, a small trickle of golden syrup on top is permissible (and delicious).
My maternal grandfather was one of those people who enjoyed making everything into a ritual. He had his (equally thick) porridge served in one bowl, with the cold milk in another. Starting from a position by the rim of the bowl, he would take a spoonful of porridge and dip it into the milk on its way to his mouth. The following spoonful would also come from a position by the rim, adjacent to the hole left by the preceding excavation, and so on: working around the rim and then inwards in a spiral towards the final, central blob - after which the dregs of milk would be drunk, with much lip-smacking and expressions of satisfaction. Mesmerising to experience! As a thoroughly modern adherent to 21st Century mores, I abjure a separate milk bowl, but I do find myself inexorably spiralling inwards, adding small amounts of milk as I go....

30g of Mornflake Jumbo Oats in my cereal bowl
40g of frozen berries
Pour on some hot water

Microwave for about 2 - 2.5 minutes

Stir a scoop of protein powder through.

I have that most mornings so it's quick and easy.

I use Scots porridge oats and measure by eye. Double milk to oats. I use the microwave and cook in a big plastic jug. I add raisins, sultanas, dates etc before cooking so usually need to add extra milk half way through cooking. Total cooking time is around 6 min. I stir every minute though.
We eat lots of porridge in winter and my hungry girls and partner eat big bowls full.

X

I do it for 16:8 too Brigid Slow release also sorts my blood sugar. Win win

BBevan me too.
Growing up Mam cooked on stovetop. I do in microwave if not overnight. Discovered overnight going on hols. I take small bowl n spoon. Mix local fruit or nuts or honey depending. Keeps me healthy for one meal plus I have late-ish brekkie so sorts out my 16:8

Scott’s porage oats
Made with water and small peck os salt.
3mins in the microwave
Pour into a dish ,cover with milk.
It floats.
Lovely.

I don't measure it, just pour some oats in a bowl & cover with milk. Zap in the microwave for 80 seconds, stir it then zap for another 80. Then either add more milk if too thick or more oats if too runny. And no pan to wash!

I didn't think porridge would have so many variations lol. I weigh out 140g of any supermarket middling (not cheapest) oats then put in pan with water, milk and granulated sweetener. Give it a quick stir then go to make coffee. By the time that's done the porridge needs another stir. Let boil and stir until the thickness you like. That's the way DH likes it. I sprinkle a teaspoon of sugar on the top because I like the crunch. 140g sounds a lot but it stops us needing toast and a few more g of oat is a lot less calories than buttered toast