Oats Porridge Recipe | Oatmeal Porridge
Oats Porridge is a quick and healthy breakfast made with oats, water, or milk. You can use either quick-cooking oats or rolled oats to make this Oatmeal Porridge. Customize it by adding your preferred sweetener, liquid, and fruits or nuts as toppings.
- Prep time
- 1 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
- 1/2 cup quick cooking oats (or rolled oats)
- 1 cup water (or add as required)
- 1/2 cup milk (or water)
- 2 tbsp raw sugar (or white sugar, add as per taste - optional)
Instructions
- 1
Add the quick-cooking oats to a pan. Pour in the water and milk, and mix well.
- 2
If using rolled oats, add a little extra water or milk, as they need more liquid to cook.
- 3
This recipe makes a slightly thick oats porridge. For a thinner consistency, add more water or milk as needed.
- 4
Add sugar, if using. Sugar is optional and can be skipped if you plan to add fruits later.
- 5
If using honey, add it only after the porridge becomes lukewarm or cools completely, as honey should not be heated.
- 6
Stir the mixture well and cook on a low to medium flame. Stir often and let the porridge simmer.
- 7
The oats will thicken as they cook.
- 8
Cook quick-cooking oats for about 5 to 6 minutes. If using rolled oats, cook for 10 to 12 minutes, stirring in between.
- 9
If the porridge looks too thick at any point, add a little water or milk to adjust the consistency.
- 10
Once the oats have softened and you get the desired consistency, switch off the heat.
- 11
Serve oats porridge hot or warm. It can also be served at room temperature, but note that it will thicken more as it cools.
- 12
If adding chopped fruits or berries, mix them in once the porridge becomes lukewarm or cools completely. You can also top with nuts or dried fruits of your choice.
- 13
Oats porridge tastes best when freshly made. If needed, refrigerate leftovers in an airtight container for up to 1 day.
- 14
While reheating, add some water or milk and warm gently, stirring to get an even consistency.