Classic Stovetop Oat Porridge
- 2 min prep
- 12 min
- Cook
- Serves 2
- 365 kcal
- 14 g protein
Porridge is three ingredients and one rule: stir. Rolled oats, milk, water and a pinch of salt, simmered for six minutes until thick and creamy.
Ingredients
- 1 cup (90 g) rolled oats
- 1½ cups (360 ml) milk
- 1 cup (240 ml) water
- A pinch of salt
- 1 small banana (100 g), sliced, to serve
- 1 tbsp (10 g) almonds, chopped, to serve
- 1 tbsp (20 g) honey or jaggery powder, to serve
Method
- 1Put the oats, milk, water and salt in a heavy saucepan and stir once to wet all the oats.
- 2Set over medium heat and bring to a gentle boil, stirring every 30 seconds or so. Milk catches easily, so keep the spoon moving along the base.
- 3As soon as it bubbles, lower the heat so it barely simmers. Cook for 5 to 6 minutes, stirring often, until the oats are soft and the porridge is thick enough to leave a trail when you drag the spoon through it.
- 4Take it off the heat, cover and leave for 2 minutes. The oats keep absorbing liquid and the texture turns properly creamy.
- 5Stir, loosen with a splash of hot milk or water if it has gone too thick, and divide between two bowls.
- 6Top with banana, almonds and a drizzle of honey or a spoon of jaggery powder.
Notes from the Department
- Salt is not optional. A small pinch makes porridge taste of oats instead of wet cardboard.
- For extra-creamy porridge, soak the oats in the milk and water overnight in the fridge; they cook in 3 minutes.
- Rinse the pan in cold water straight away; dried porridge sets like cement.
Nutrition per serving
- Energy
- 365 kcal
- Protein
- 14 g
- Carbohydrate
- 60 g
- Fat
- 9.1 g
- Fibre
- 6.5 g
- Sugars
- 24 g
Why this works
Good porridge comes down to ratio and patience. We use roughly 1 part rolled oats to 6½ parts liquid by weight, split between milk for richness and water so it does not catch or turn heavy. Stirring releases starch from the oats, which is what makes the porridge creamy rather than a bowl of loose flakes in milk.
The 2-minute rest under a lid makes a real difference. The oats finish swelling off the heat, so you do not need to cook them into glue to get a thick result.
Which oats to use
Rolled oats give body with a little chew. Quick oats cook in 2 to 3 minutes and give a smoother, softer bowl; reduce the liquid by about a quarter. Steel-cut oats are a different dish: use 4 parts liquid to 1 part oats and simmer 20 to 25 minutes. Instant flavoured sachets are a different matter entirely, and not one the Ministry will rule on.
Toppings and swaps
For a vegan bowl, use oat milk or all water with a spoon of peanut butter stirred in at the end. Grated apple and cinnamon, stewed dates, a spoon of ghee and jaggery, or berries and curd all work. For a savoury bowl, cook in water only and finish with salt, pepper and a tempering.
For gluten-free porridge, buy oats labelled certified gluten-free.
Storage and reheating
Leftover porridge sets solid in the fridge and keeps 2 days. Reheat in a pan with a generous splash of milk, stirring and breaking it up until smooth again.
Questions people ask
- What is the ratio of oats to milk for porridge?
- For rolled oats, use about 1 cup (90 g) oats to 2½ cups (600 ml) liquid for two bowls. We split the liquid between milk and water; all milk is richer but catches more easily.
- Can I make porridge with only water?
- Yes. Water-only porridge is the traditional Scottish way and is lighter. Add the pinch of salt, then finish with milk, curd or nut butter at the table if you want richness.
- How do I make porridge in the microwave?
- Mix the oats, liquid and salt in a large bowl and microwave on high for 2 minutes, stir, then 1½ to 2 minutes more. Leave it to stand for 2 minutes before eating.
Inspired by BBC Good Food. Method, notes and photograph by the Ministry of Oats.
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