Classic Porridge

I added cacao nibs, crushed and roasted hazelnuts and honey to this morning porridge

This simple recipe for porridge is to be used as a base for more exciting and tasteful versions. Be creative and use seasonal fruits. By adding different elements you can make your breakfast porridge different every day.

Recipe Details

Serves: 4
Prep Time: 10 mins
Cook Time: 5 mins
Ready In: 15 mins
Difficulty: Easy

Meal prep storage

Best eaten fresh. Can be stored in an airtight container for up to 24 hours and enjoyed cold.

Ingredients

1 cup (approx. 90g) rolled oats (old-fashioned)
3 cups (720ml) liquid (water, dairy milk, or plant-based milk like oat, almond, or soy)
1 pinch salt (essential for bringing out the natural sweetness of the oats)

Optional extras

Fresh fruit (berry, rhubarb, pear, apple, cherry, banana)
Honey
Spices (cinnamon, nutmeg)
Seeds (hemp, chia, poppy, flax)
Ground nuts (hazelnut, almond, macadamia, pistachio)
Yoghurt (Greek or natural)
Granola (Check out my cranberry granola recipe)
Chocolate (cocoa, nibs, flaked chocolate, melted dark chocolate)
Protein powder

Method

Put a saucepan on low-medium heat, and add the oats, salt and liquids. Allow to start gently bubbling and then turn the heat down to low. Let it simmer away until the oats have broken up, the consistency is gloopy, and the water and oats have come together. Depending on how you like it, add more water to a loose porridge or allow it to cook longer for a thicker porridge. I like it somewhere in the middle, so once the oats have cooked enough, I add a splash of water or milk to loosen it slightly. At this point, you can also add any fruits or extras. Serve in a bowl and top with your favourite tastes.

Experiment with the different toppings and ingredients to find your favourites. Enjoy!