Submit best porridge recipe
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Quite intrigued about this idea of overnight porridge since my microwave stopped working. Here are some other recipes in addition to the tasty one above: http://www.abeautifulmess.com/2014/01/overnight-oatmeal.html
*mason jars 100% not essential0 -
Mug of oats, tablespoon of soya protein, mug of milk. Cook. Top with a dollop of crunchy peanut butter.0
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I need help with my porridge
I love ready brek, I love the sachets of porridge with golden syrup etc, so I thought I would be super healthy and get porridge oats (Quakers or Scott's, can't remember now) and make my own.
Yet whenever I make my own the consistency is yuk!!! I am not sure what I am doing wrong as the sachets taste great?!
I usually make with milk, no salt, and have done in a pan on the stove and in the microwave but it always tastes 'lumpy' and the consistency in my mouth makes me want to vomit.
How long do people cook the porridge for? Where am I going wrong?! Or is that how normal porrdige oats supposed to be?!
Help!0 -
Snugglebutt2014 wrote: »I need help with my porridge
I love ready brek, I love the sachets of porridge with golden syrup etc, so I thought I would be super healthy and get porridge oats (Quakers or Scott's, can't remember now) and make my own.
Yet whenever I make my own the consistency is yuk!!! I am not sure what I am doing wrong as the sachets taste great?!
I usually make with milk, no salt, and have done in a pan on the stove and in the microwave but it always tastes 'lumpy' and the consistency in my mouth makes me want to vomit.
How long do people cook the porridge for? Where am I going wrong?! Or is that how normal porrdige oats supposed to be?!
Help!
I'm afraid porridge oats are lumpy. Ready Brek and others are powdered oats, making them quicker to cook and giving a smooth consistency. Not sure there is any difference in health benefits, but oats are certainly cheaper - I get a 1.5kg bag for about 75p!
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Snugglebutt, you could try soaking the oats in water, or milk, overnight in fridge
This will make them softer, but as PB says, they may appear lumpy if all you have had is readybrek, bit like real spuds versus Smash0 -
I am the Scottish porridge man and your porridge should not be "lumpy".
Using unsweetened almond milk, pour one full cup into a pyrex bowl or similar. Add 4 heaped tablespoons of rolled oats, which should virtually soak into the milk straight away. Cook in microwave for 4 minutes, allow to rest for 2 minutes. Spoon out into a flat soup plate, sprinkle liberally with ground cinnamon, add almond milk around the sides. For those with a sweet tooth run a level tablespoon of honey/golden syrup in a spiral, starting from the centre. If it is a bit too thick, next time make it a cup and a bit of milk.
Get used to the consistency, that is what makes it filling and makes you "regular"!
Happy breakfasts
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Snugglebutt2014 wrote: »I love ready brek, I love the sachets of porridge with golden syrup etc, so I thought I would be super healthy and get porridge oats (Quakers or Scott's, can't remember now) and make my own.
Yet whenever I make my own the consistency is yuk!!! I am not sure what I am doing wrong as the sachets taste great?!
Grind some of the oats in a blender (or coffee grinder). It'll take trial & error to find your perfect ratio of oats to oat flour.
Overnight oats (aka muesli) has a whole nother texture. Nothing like the sachets, but also nothing like the yuk you're getting now. Give it a try.
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Thanks to all the help above ref my yuk oats consistency.
Tried a recipe off here for overnight oats. I put 30g oats and 50ml of semi skimmed milk, a teaspoon of cinnamon and another of runny honey into a Pyrex bowl, stirred, and left in the fridge overnight.
I ate them this morning straight from the fridge and cold and they tasted a lot better than my previous attempts at making them, heating them, and eating straight off.
Jury is out on the consistency still but a lot more palatable soaked :-)
I think I shall try almond milk though as this sounds as though it would be nice.
Thanks again for everyone's help
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Hurray for trial & error! Overnight oats can also be warmed in the microwave.0
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The reason porridge is made up of loads of little "lumpy" bits, is that rolled oats are not processed. The grain kernel with the husk is crushed by a roller and put straight into a packet, without any additives or further processing. The little lumps are caused by the husks, which are high in fibre and vitamins.
Rolled oats are cheap because there is no costly processing, and there are no additives.
My 94 year old mother, a farmers daughter, remembers boiling a huge vat of porridge every morning, for the farm workers (before the microwave).
Keep it simple, and cut down on the additives, i.e. honey, syrup, fruit etc.
A liberal sprinkling of ground cinnamon and almond milk are my only additives.
Good morning UK!0 -
I do 35 grams of porridge tub of Muller light (I like Greek style lemon best) and lots of frozen berries in a bowl and leave it overnight x0
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Ready to Eat - Pitted Dates, 30 g
1% Fat Milk, 200 ml
Bananas - Raw, 100g+
Porridge Oats (Dry), 30 g
Strawberries - Raw, 80g+
Low Fat Natural Yogurt, 100g
Mixed Peanuts and Raisins, 40 gg
Blitz into a smoothie.
Either put the dates onto the top of your mix before blending it or dice them into smaller pieces.
Tastes great too. About 660 calories but you do get 3 of your 5 a day from it, your dairy allowance, carbs, and protein!0 -
Not tried the overnight thing but it sounds interesting, I have a few ways all on the stove top.
Peeled apple cooked in some boiling water until soft add 50g of porridge with a little sweetener and a big fat handful of blueberries add milk till it's the right consistency yum! This is my go to if I know it's a long time till dinner, and no rumbly tummy. I also do it with dates and honey and apple with cinnamon, nutmeg and ginger it's like pudding for breakfast. The only bad thing is waiting for it to cool down0
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