Miles Collins Home
[ View menu ]

Best Recipe for Porridge

How to make the perfect porridge..

Here’s one of those posts which I throw open to you guys. Do you have porridge for breakfast and if so, what if anything goes in it? I eat it every day, in the past I ate it with banana, prunes, dates, dried fruits such as sultanas, raisins, apricots and even dried mango. Later I went for grated apple and cinnamon, or star anise and more recently just a dash of cinnamon with a tablespoon of crushed seeds. No sugar but semi skimmed milk rather than water.

I also bulk mine out with a couple of tablespoons of milled oatbran and oatgerm for added fibre.
Here’s my version:

5og Porridge Oats or 30g Porridge Oats and 20g Mixed Oatbran and Oatgerm combined

300ml semi skimmed milk or water

Pinch of ground cinnamon (about a quater of a teaspoon)

1 piece of star anise

Cooked in the microwave for about four minutes.

Now porridge stirs (excuse the pun) considerable debate across the UK as to how it should be cooked, each to their own is what I say!
Let me know your favoured recipe…



  1. Laura says:

    Looks good Miles:

    Not a porridge eater myself - usually tuck into a few leftovers from dinner as I run out the door. But I do like in on colder mornings when I have the time.

    Looking forward to see the recipes. . . I wonder if there are any savory recipes out there. I favor that end of the flavor range as opposed to sweet.

    Have you seen my latest escapade on SRG?

    Making garum.



    April 5, 2011 @ 2:28 am

  2. Rod says:

    I’ve been on the porridge ever since I gave up cooked breakfast a few years ago.
    I’ll put my hands up and admit to buying the Quaker Oats sachets !
    So easy and quick (2 minutes), tastes excellent as well.

    I put a large tablespoon of dried fruit and seed mix in mine.
    I’ve tried banana etc but I find it too sweet.

    April 5, 2011 @ 8:24 am

  3. Cid says:


    I often have porridge for breakfast…. the organic type by choice but not the jumbo oats, they’re just too chewy for me. A swirl of rosehip syrup is the perfect accompaniment when I have it…. otherwise a teaspoon of unrefined brown sugar. The thought of all those dried and natural fruits do appeal though and I ought to vary my toppings. A friend treated me to a bottle of strawberry balsam which is sweet and tangy at the same time…. perhaps that’s something to try. The whole porridge made with water and salt, is enough to make me opt for no breakfast so I haven’t ventured there for a long time… best left to our hardy northern kilt sporting neighbours.

    On the cooked breakfast front…. I recently got hold of a couple of goose eggs. Wonderful looking eggs, huge and perfectly formed shells, great for Easter decorations too I would think. Anyway, one scrambled is enough for two people…. not sure what to do with the remaining egg?


    April 5, 2011 @ 10:06 am

  4. Sam says:

    One word:



    April 5, 2011 @ 11:23 am

  5. miles says:

    Well the Scots favour salt instead of sugar, I’m a bit of a golden syrup fan with mine when the diet allows. How about a glug of your fish sauce? :)


    April 5, 2011 @ 4:22 pm

  6. miles says:

    One word…uugghh!!


    April 5, 2011 @ 4:22 pm

  7. miles says:

    They are excellent, do you add any cinnamon?


    April 5, 2011 @ 4:23 pm

  8. miles says:

    Agree with you there, I tried a strawberry vinegar recently. It was very good actually, I usually steer clear of that sort of thing but this was mellow.
    The rosehip syrup sounds lovely.


    April 5, 2011 @ 4:25 pm

  9. Rod says:

    No cinnamon, too sweet for me - I’m happy with it as is - nothing added to be honest.
    All this talk of syrup sounds sickly to me, especially at breakfast time

    April 5, 2011 @ 7:10 pm

  10. Sam says:

    Ha ha, I guess it’s my Scottish roots showing through!

    Lots of butter and too much salt while cooking.

    Savoury deliciousness.

    I occasionally try a sweet version only to pine for salt half way through!

    April 6, 2011 @ 9:03 am

  11. miles says:

    That’s told me :)


    April 6, 2011 @ 10:31 pm

  12. miles says:

    I’ve cooked it with salt before for Scottish clients, it’s okay but I need my cinnamon fix I’m afraid.


    April 6, 2011 @ 10:32 pm

  13. sarah says:

    I am in love with porridge at the moment, my favourite recipe is using 30g scottish oats with 200ml of tap water, stirred with a pinch of ginger and a pinch of sweetener - as a keen artist, it keeps me going in the morning!

    June 2, 2011 @ 11:48 am

  14. miles says:

    Welcome to the site and thanks for sharing your recipe with us, ginger? not tried that one yet but I will!

    Thanks again Sarah

    June 2, 2011 @ 5:34 pm

RSS feed Comments

Write Comment

XHTML: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>