Porridge

Microwave. I have porridge cups from Lakeland with the measurements on the side. Easy peasy!

My dear Mum used to make it in a double saucepan overnight in the bottom oven of the Aga. No idea of quantity of ingredients but it was the best porridge EVER!!

Half Scots here - and I use the microwave! I weigh the ingredients, using 60g of jumbo oats and 300g (= 300ml) of liquid (milk, water, or a mixture of the two) per person. Put them in a large (it will bubble up ferociously) glass or ceramic bowl with a pinch of salt and nuke for 8 minutes. Check and if too sloppy cook for a bit more in one minute intervals. I quite like it plain and cooled, my partner goes the whole hog with cream, golden syrup, dried fruit, stewed apple....

It is quite a good idea to add a bit too much liquid and cook it off; undercooked grains are not good for anyone.

Use Quaker old fashioned oats.... half cup of oats.... three quarters cup of mixed milk and water.... into breakfast bowl... pinch salt ,into microwave for 2.5 mins. Perfect.

Half a cup of Sainsbury's Scottish Whole Rolled Oats, one cup of Oatly Barista Style Oat milk. I use a wide, shallow pasta bowl and set the microwave on full for five minutes. In the shallow bowl they don't boil over. In a deeper bowl I had to watch it like a hawk or disaster would strike. I'm slowly weaning myself off adding stevia (Truvia) and I'm down to a scant half teaspoon. I loosen the cooked porridge with a slosh of oat milk and serve with a sliced banana ?, blueberries and raspberries. I also keep some frozen fruit for times when I've no fresh fruit. I eat this every day, often for lunch, except my two fasting days.

I use the Quaker Oats microwave sachets. Fill the sachet to the line with milk and in the microwave for 2 minutes - simples!

I always used to cook my porridge in the microwave, then I read somewhere that porridge is one of the foods that should NEVER be cooked in microwave, since then I have cooked it on hob and it does taste so much better

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

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!

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.

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

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

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

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.

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....

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.

with milk but i add cream on top. its delicious

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 .

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.

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.

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!

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 :-) 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!

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

Thats what I would like, please.

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.