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Porridge in a blue and white bowl with chopped bananas, flaked almonds and chia seeds, on a blue and white tablecloth
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Porridge, lots of ways

A wonderfully comforting, healthy breakfast

Porridge in a blue and white bowl with chopped bananas, flaked almonds and chia seeds, on a blue and white tablecloth
Save recipe

15 mins
Super easy

serves 4

About the recipe

Once you’ve mastered the basic porridge recipe, get creative and add your favourite toppings. Think fruit, toasted nuts and honey – the options are endless! Check out some of our favourite combos below…

nutrition per serving

Calories

11%

g

Fat

8%

g

Saturates

11%

g

Sugars

8%

g

Salt

5%

g

Protein

19%

g

Carbs

14%

g

Fibre

-

of an adult’s reference intake

Recipe From

The Kitchen Garden Project

The Kitchen Garden Project

By Jamie Oliver

Ingredients

BASE RECIPE

160g rolled porridge oats

600ml milk, soya milk or water

Top Tip

To make blackberry and apple porridge: stir through coarsely grated apple (core and all) and runny honey, then squash in a handful of blackberries. Top with more fruit and a drizzle of syrup.

Method

  1. Place the oats and the milk or water in a large pan over a medium heat.
  2. Add a tiny pinch of sea salt and stir with a wooden spoon.
  3. Bring to a steady simmer for 5 to 6 minutes, stirring as often as you can to give you a smooth creamy porridge – if you like your porridge runnier, simply add a splash more milk or water until you’ve got the consistency you like.
  4. Jazz up your porridge with your favourite combo of fresh fruit, nuts and seeds, sweetening to taste – see below for inspiration.

To make banana, almond and cinnamon porridge: stir in a generous pinch of ground cinnamon, some poppy seeds and maple syrup. Top with sliced banana and a handful of toasted almonds.

To make apple, maple syrup and pecan porridge: stir through coarsely grated apple (core and all) and maple syrup, then top with a handful of toasted pecans and a drizzle more syrup.

Tags

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