The ultimate simple porridge recipe. This recipe is simple and super easy to make, yet so hearty and creamy, just the way porridge should be.
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Good morning everyone!
So I decided that I share my much loved porridge recipe for one of the first blog in 2018:) Let’s call it the ultimate simple porridge – because it’s the basic of basic simple delicious porridge I have been making!
This porridge recipe is the base for pretty much all of my porridge recipe. So if you can master this, you can create any porridge you like!
I have this odd obsession with porridge since I was kid, even though it is not popular to have porridge in Japan.
My parents used to let me watch kids cartoons, TV shows and kids film from the UK or the US a lot, and the characters eating this delicious looking porridge for breakfast was my absolute favourite scenes. It just always looked so yummy!
What is porridge?
In case you are like me who didn’t know what porridge was at first, porridge is a type of dish made with oats and milk and often eaten for breakfast. It is also called oatmeal in the US. The texture is creamy and smooth.
There are many kinds of porridge oats such as rolled oats, quick oats, steel cut oats etc.. Among these I think the most popular one is rolled oats and it’s the one I use most often too.
You can also use other grains to make porridge too. I have tried quinoa porridge, buckwheat porridge, amaranths porridge, etc, etc..
Here in Japan, most popular porridge is rice porridge. Unlike the ordinary porridge cooked with milk and sweetened with sugar, Japanese rice porridge is cooked in water with no sweetener. We add a bit of salt or pickled plum, and that’s it! It is a savoury dish here.
But when it comes to rice porridge, in Thailand it’s cooked in coconut milk and a lot of sugar is added to make it creamy and sweet, so it’s a dessert dish! Looking into different porridge in different countries is quite fascinating, isn’t it?
Basic ingredients for the ultimate simple porridge
As this is the basic of basic like I mentioned earlier, we are using only 2 ingredients – rolled oats and plant milk.
Ingredient 1 – Rolled oats
Good old rolled oats are one of the best porridge oats to cook with. They are creamy and smooth when cooked, yet has the soft chunky texture that you can’t get with quick oats which are cut into smaller flakes to cook quicker.
Rolled oats are also called old-fashioned oats, jumbo oats etc. Any type of rolled oats are made from oat groats steamed and then flattened with a roller, hence rolled oats! I love how they are named, it’s cute.
There are many gluten-free rolled oats too. So if you have a gluten allergy or intolerance, see the “Can I make my porridge gluten-free?” section.
Ingredient 2 – plant milk
Don’t use dairy milk, instead, use your favourite plant milk! Dairy products are linked to chronic acne, heart disease, breast cancer, and more. The unhealthy effect of dairy products is just countless.
As soon as I ditched dairy, my skin started glowing like never before! I hardly get acne and my skin feels years younger than my age.
Also plant milk has so many varieties compare to dairy milk too. There’s good old soy milk, almond milk, oat milk, coconut milk, hempseed milk, quinoa milk, and probably even more selections!
You can also make your own milk at home too, it’s so simple – just blend the main ingredient and water in a blender and strain. Voila!
Tips to make the ultimate simple porridge
Here is one of the greatest quotes I have come across in my life – You can’t rush a good porridge.
It was written on the porridge pot from Pret! But honestly you really can’t get good porridge out of rush. So here are some tips to get the creamy, smooth, hearty, lovely, perfect porridge.
Tip 1: Start medium and end low
You guessed what I’m talking about. Yes, the heat. It is tempting to cook your porridge super quickly on the medium heat (I hope non of you reading this cooks porridge on high heat!) but that is a big no when cooking porridge.
Start cooking on the medium heat, and turn the heat down to low when it starts to boil. Simmer and stir gently with your loving heart and large wooden spoon until they are nice and creamy.
Tip 2: Don’t rush
As the great quote says, don’t rush. Wake up 10 mins early and take your time to cook your porridge. Simmering is key to the perfect creamy and smooth texture, it even effect the taste too if you cook your porridge too quickly.
Not only taking time to cook your porridge makes good porridge, it’ s also calming and relaxing, even therapeutic for me to slowly cook my favourite porridge in the morning, it’s good for your heart!
Tip 3: water
Everyone has their favourite texture when it comes to porridge. I like mine chunky and creamy, so I tend to use the least amount of plant milk and water to cook my porridge.
If you like your porridge more creamy and smooth with less chunkiness in it, add some water as you cook your porridge little by little, until you get your perfect texture.
Mastering the ultimate simple porridge
So now you have the knowledge and tools to maser the ultimate simple porridge. This porridge recipe is the basic for any other porridge recipe I created, meaning, if you master this recipe, you can create your own porridge recipe too!
Are you ready to up your porridge game to the higher level? That’s what I’m talking about! I created a free porridge recipe ebook The Little Guide to Perfect Porridge just for you. To receive yours, simply join The Chestnut Bakery mailing crew from the form below!
Now you have 7 days worth of easy, pretty and delicious porridge recipe so you will never get bored! It also has bonus recipes of Japanese style porridge too. And by signing up you can receive new recipes straight to your inbox so that you will never miss lovely recipes coming up from The Chestnut Bakery. Hurray!
Can I make my porridge gluten-free?
You can absolutely make it gluten-free! There are so many gluten-free rolled outs out there these days from many brands such as Bob’s Red Mill. I oder this gluten-free rolled oats online as I cannot find it in Japan, it is such a good time that you can order what you need anytime at anywhere online!
What toppings should I use for my porridge?
you can literally top the ultimate simple porridge with anything you like!
I love topping mine with fresh fruits, nuts and seeds, nut butters, maple syrup, etc. The simplest version of my porridge is topped with 1-2 fresh fruits and some linseeds. Why? Because this is the way I was first introduced to porridge when I moved to London! My friend I lived with back then taught me making porridge, and this was how she would have so was it for me.
You can go fancy and top your porridge with fruit jams, chocolates, or even cookies! Dessert for breakfast? Yes please!
Check out my free porridge recipe ebook for more inspiration too.
You will LOVE the ultimate simple porridge because it’s:
– Ridiculously simple
– and delicious
– easy to make
Want more recipes like this?
- Baked oatmeal – vegan
- Caramelised hazelnut chocolate porridge – vegan
- Apple crumble bars – vegan
- Strawberry crumble bars – vegan
The Ultimate Simple Porridge
What you need:
- 1/2 cup (45g) rolled oats
- 1/2 cup (110ml) your choice of plant milk
- ~1/4 cup (~50ml) water (optional to thin)
- your choice of fruits, nuts and sweetener
- Pour the oats and plant milk in a small sauce pan. Cook on the medium heat and bring to boil, stirring gently with a large wooden spoon consistently.
- Turn down the heat to low and cook further for 4-6 mins. If you like it thinner, add the water little bu little for the consistency you like.
- Serve in the bowl and top with you choice of fruits, nuts and sweetener. In the picture I topped with banana, blueberry, raspberry, linseed and maple syrup.
Please leave a comment and rate this recipe in the comment section below if you like this ultimate simple porridge! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!
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Useful kitchen tools for this recipe
I use this type of sauce pan! Pretty isn’t it?
This type of sauce pan is not only pretty but the best size to cook porridge for 1 -2 person.
I have a medium size and small size of this sauce pan which I use for making porridge, fruits jams and compotes.
There is something about cooking with a wooden spoon. I find it calming and relaxing more than cooking with metal ones.
I have a few wooden spoons in different size and shape, so that I can change according to what I am cooking!