10/10/17: Porridge

Tuesday the 10th October 2017. this date may not seem recognisable to many, unless you’re Goldilocks, or Oliver, or a Instagram-health-freak like me. i was brought to the attention of today’s significance this morning while undertaking my usual morning scroll, as i dipped into my breakfast of cereal (with a distinct lack of loyalty and a sense of cheating). there’s a reason Goldilocks was so fussy about her porridge; it’s not easy to get right. we’re all just as fussy as her when it comes to temperature, and then there’s also consistency, creaminess and flavourings to consider. for instance my mother favours creamy oats made with milk only, while my father likes the balance of 50/50 with yoghurt, and i opt for all water with only a splash of milk. my preference is probably partially forced by the economic demands of a university budget (plant milks do not come cheap), but i also find that i don’t desire the heavy, stodgy richness of the full milk variation early in the a.m.

porridge has vastly adapted since the days of the 3 bears. Goldilocks would be presented with quite the degree of troubling choice were she to be a 2017 porridge consumer, entering the oatmeal-Aladdin’s cave of Alex-Hely Hutchinson’s 26 Grains or being a judge in Scotland’s annual Porridge Making Championships . porridge has come a long way since the world of gruel, and now the benefits of oats are well established in health  nutrition, the possibilities are endless when it comes to creating the perfect bowl…

  • the grain- possibly the most rebellious departure from the traditional porridge recipe is new grains. quinoa, rice, chia seeds and buckwheat are among other ingredients used to substitute or supplement oatmeal. they allow for choice and variety as well as altering nutritional levels (particularly carbs and protein). i often mix quinoa flakes or chia seeds into my oats for a hit of protein and a stiffer texture.
  • the liquid- water, plant milk or dairy milk are the most common options here. quantity is also something to consider. i like the final product fairly stiff, so never exceed 2x more water than oats
  • cooking- stove, microwave (Mr Bumble didn’t see that coming) or baked, there are several ways to transform your grains and liquid into breakfast. cooking on the stove yields a creamier consistency but takes an age in comparison to the speedy microwave; which is the only method i have the patience for during rushed mornings
  • flavourings- the most important and exciting element. savoury as well as sweet recipes are now emerging in books and blogs, showing porridge can now be eaten for every meal of the day. some of my favourites include: frozen berries, fresh apple, banana, raisins, dates, fruit compotes/ jams, nut butters, seeds, cocoa powder/ cacao nibs and truck-loads of cinnamon and turmeric (i have an addiction to feed and they both have super nutritional benefits)

my everyday oat porridge:


  • 1 cup oats
  • 1 cup boiling water
  • splash plant milk to finish (i favour rice or coconut)


  • add oats and water to a bowl/ jug
  • stir to combine and microwave on a high heat for 30 second intervals until steaming and all water is absorbed. stir as you go to get it creamy
  • once complete top with milk
  • **caution** watch your spinning porridge like a hawk as it cooks i have exploded it more times than i can count on my hand! it’s a pain to clean up and almost enough to put you off porridge forever

for my quinoa variation:


  • 1/2 cup oats (i favour half and half of chunky and traditional sized meal)
  • 1/4 cup quinoa flakes
  • 1 cup boiling water

method: same as before

some of my favourite recipes/ inspiration:

-more exciting porridge recipes from me to come … stay tuned  spooned


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