Make-ahead porridge

Porridge recipe

Found on brekkie tables around the world – and sometimes in fairy tales – porridge as a warming breakfast food goes back almost as far as human (and bears) breakfasts can be tracked. It has remained a staple for so long thanks to its ease, versatility and cost-effectiveness. You’ll find porridge variations in almost every country in the world and with almost any grain you can imagine (think polenta, barley, quinoa, rice, spelt and more).

A basic porridge recipe is created by boiling cereal grains in water or milk to create a creamy warm mixture. Oatmeal porridge may or may not have originated in Scotland but it was definitely claimed and made famous there. Traditionalists insist that porridge only contains salt, water and oats, while others argue that porridge must be served with sugar or fruit to make it enjoyable.

What everyone can agree on is that oats are known to lower cholesterol and help keep blood sugar levels steady thanks to their high fibre content. Homemade oats porridge is a healthy breakfast dish and a great way to start the day. This make-ahead recipe makes life easier because you’ll always have a quick and easy breakfast on hand in the freezer.

The many flavours of porridge to enjoy

Different porridge recipes can be found around the world and the type of grain varies according to what’s most commonly grown in that area, such as rice-based porridges in Asia, corn-based porridges in southern America, Mexico and Italy, and the oat porridge popular in Scotland, North America and Australia. Porridge can also be made using wheat, sorghum, millet and quinoa. Porridge is so versatile that it works with a range of both sweet and savoury flavours. Once you’ve decided on which grain to use for the base you can play around with toppings for your porridge. From a savoury chicken rice porridge to a sweet chocolate treat, a fruity blueberry or banana porridge to a simple topping of brown sugar or honey and nuts, there’s no end to the possibilities.

How to make porridge with rolled oats

One reason oat porridge is such a popular breakfast is how easy it is to make. When buying porridge oats you can choose from rolled oats, quick oats and steel-cut oats. These all start out as the same oat groats but are processed in different ways to produce differing results. Quick oats are finer and are ideal for microwaving, rolled oats need to be cooked a little longer and best cooked on the stovetop, while fibre-packed steel-cut oats are tougher and need longer cooking. Pre-soaking oats can help reduce the cooking time. This recipe uses rolled oats because they’re convenient to use and have a great texture.

Simply add all of your ingredients into a saucepan and cook, stirring occasionally, until it all bubbles and thickens. As the three bears will tell you, porridge is way too hot when immediately taken off the stove so best to let it cool a few minutes (just don’t take a long stroll in the woods) before topping with your choice of berries, nuts and sugar or honey. The best part of this recipe is that it gives you an extra five portions in the freezer to enjoy throughout the week. All they need is a quick zap in the microwave and finish with your chosen toppings. Cook once, eat all week!

Now get cooking

So now that you’ve got the basics down you can try a variety of different porridge flavours. Why not add some spice with this cinnamon porridge with mandarin recipe. On warm days, enjoy a convenient chilled version such as our raspberry chia overnight oats or caramelised banana bread overnight oats. Looking for a savoury porridge recipe? Our pumpkin and brown rice congee made in your slow cooker is a must try.