Oat Porridge: The Basic Method, Sweet and Savoury

Oat porridge is the cheapest good breakfast there is: one ratio, five minutes, and endlessly variable once you have the base right. Most bad porridge comes from getting the liquid wrong, so start there.

The ratio

1 part rolled oats to 3 parts liquid, by volume. For one person: 40 to 50g of oats (about half a cup) to a cup and a half of liquid.

Liquid can be water, milk, or a mix. Water keeps it light and lets the oats speak; milk (dairy or nut milk) makes it creamier and adds protein. A half-and-half mix is the common middle.

Too little liquid and it turns gluey; too much and it is soup. Three to one is the reliable middle. Steel-cut oats need more liquid and much longer cooking; rolled oats are the five-minute option, and the difference is in oats 101.

The method

1. Combine oats and liquid in a pot.
2. Bring to a gentle simmer, stirring now and then.
3. Cook 5 minutes for rolled oats, until it thickens and the oats are soft.
4. Take it off the heat and let it sit a minute; it thickens further as it rests. If it went too thick, loosen with a splash of liquid.

A pinch of salt in the pot matters more than people expect. It is not to make it salty; it makes the oats taste of more.

Sweet directions

The base is about 200 calories with milk. Toppings decide the rest, and this is where a sensible breakfast can quietly become dessert.

• Fruit for sweetness. Banana, berries, grated apple. Let the fruit do the sweetening before you reach for honey.
• Protein and texture. A spoon of yogurt, nut butter, or a handful of granola on top for crunch.
• Warmth. Cinnamon, a little vanilla.

Go easy on honey and syrup. The porridge is already a gentle, steady-energy breakfast because of the beta-glucan fibre; drowning it in sweetener works against that. The reasoning is in what oats do for you.

Savoury directions

Oat porridge does not have to be sweet, and in much of the world it is not. The base is neutral, so it takes savoury toppings as happily as sweet ones.

• A soft or poached egg stirred through, with a pinch of pepper.
• Vegetables and herbs: spring onion, mushrooms, spinach.
• Umami: a dash of soy sauce, a sprinkle of sesame, or a spoon of savoury granola for crunch.

Cooked in stock instead of milk, savoury oat porridge is closer to a grain bowl than a breakfast cereal, and it is a good way to use oats at other meals.

Making it ahead

Porridge reheats well. Make a batch, keep it in the fridge for 3 to 4 days, and reheat with a splash of liquid to loosen it. For a no-cook version, overnight oats soak the oats cold instead.

FAQ

What is the ratio for oat porridge?

One part rolled oats to three parts liquid, by volume. About 40 to 50g of oats to a cup and a half of liquid per person.

How long does oat porridge take?

Rolled oats, about 5 minutes. Steel-cut oats take 20 to 30 and need more liquid.

Water or milk?

Either. Water is lighter; milk or nut milk is creamier and adds protein. A mix is a good middle.

Why is my porridge gluey?

Usually too little liquid, or over-stirring. Move toward a 3:1 liquid ratio and stir less.

Can oat porridge be savoury?

Yes. Cook it in water or stock, add an egg, vegetables and a savoury topping. The base is neutral.

Recipe values are approximate and vary with your ingredients.