Porridge is something that can be made in many ways. Don’t let any ‘purist’ tell you how you must like it. Make it the way you like it, and don’t be afraid to experiment.
I love a big bowl of porridge on winter mornings to keep me full until lunch. This is my quick recipe, with some alternatives in the notes at the bottom.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
How to make porridge
Place all the ingredients into a cereal bowl, or heatproof bowl. If the ingredients are too much for your bowl, use less. Make sure you have room at the top for some boiling.
Place in the microwave and cook on high for 1 1/2 minutes. Stir and heat for another 30 seconds. Stir again and heat for another 30 seconds.
Take out of the microwave carefully and place on a saucer to carry over to the table.
If you want to make porridge on the stove top, place the ingredients in a small saucepan and cook on the stovetop.
When it begins to boil turn the heat down and stir for a minute until thick. Take off the heat and pour into a plate.
You can double the amount for two people.
You can mix up your porridge as you like.
- Use cream instead of milk, or half cream half milk. It makes such a difference in morishness. If I wasn't trying to lose weight, I'd do this all the time.
- Use a little salt instead of sugar. This is more traditional and tastes pretty decent.
- Add some other fruits, such as stewed rhubarb or stewed apricot, before or after cooking.