Porridge

This is one of my favourite breakfasts, particularly during winter! Instant oats are quick to prepare but they won’t keep you as full for as long as plain old oats. Many pre-packaged instant oats also contain preservatives, emulsifiers, milk powder and sugar. Plain oats are cheaper than than the processed instant oats, they don’t contain any hidden nasties and they’re still really easy to cook. I make my porridge with wholegrain oats, also known as traditional oats, which contain more fibre and have a lower glycaemic index. If I’m in a hurry I use plain rolled oats, also known as quick oats – they take half the amount of time to cook as wholegrain oats and their texture is slightly more mushy. Oats are a great source of many vitamins and minerals including B vitamins, vitamin E, iron, magnesium and chromium.

I make my porridge with a mixture of water and milk. I cook the oats in water first as it doesn’t burn like milk, then I add milk when I reduce the heat for protein, vitamin B12, calcium, and extra creaminess.

Here’s my porridge recipe (made with wholegrain oats)

Cooking time 10 minutes

Ingredients

(Serves 2)

• 1/2 cup of oats
• 1/2 cup of water
• Pinch of salt (optional – I personally don’t like salt in my porridge but many people do)
• 1/2 – 3/4 cup of milk (I use cow’s milk or almond milk)

Method

1. Mix the oats, water and salt (if using) in a saucepan and place onto a high heat, stirring occasionally
2. As soon as the mixture starts to boil and the oats are absorbing the water, add 1/2 a cup of milk and immediately reduce the heat to medium/low
3. Simmer for 7-12 minutes, stirring occasionally. The oats will soften and the mixture will thicken. Add more milk if necessary and cook until it has reached your desired consistency
4. Serve immediately.

This is the simplest recipe for porridge but there are many ways in which you can add variety, here are a few examples (quantity guides are per person)… Try combining some of the options to discover your favourite!