The best porridge recipe ever in my opinion is simple and sweet! Having a warm bowl of porridge on a cold morning is just the best. It is a great nutritious way to start your day.

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Until recently I was under the impression that everyone knew how to make porridge, but apparently not. There are so many recipes on the internet, I was really surprised. So I thought I would share with you my basic porridge recipe so you can enjoy it on those cold winter days.

I am going to share the basic recipe, without toppings, as this is where you need to start. There is no point in having a wonderful selection of toppings if your porridge isn’t great. No amount of innovative toppings will save your taste buds from sloppy porridge!

You need to get the basics right, I’m a big fan, especially since changing my diet. I don’t eat sugar, so my usual sugary cereal is out! I don’t eat gluten either so bread or pastries is a no no. I tried porridge again after not really eating it for a long time and loved it. I feel like I have now perfected it too, so you are welcome! Lets get to it.

Oats

I only use Gluten free oats because as mentioned I do not eat gluten. Some people, especially those with intolerances or people with autoimmune diseases that are trying to heal their gut may not be able to tolerate oats at all. Whether they are gluten free or not.

When I tried oats for the first time while doing my elimination diet, I was keeping my fingers crossed, because they are so versatile. I was lucky, and I’m sorry if you are not. All I will say is just because you cannot eat them now, does not mean you will not be able to eat them forever. You can read about my arthritis journey here.

I use gluten free whole grain Scottish oats. They are ground rather than steel cut which can be chewy, and take ages to cook while rolled oats are apparently not as smooth. According to tradition, Scottish oats are always ground, not rolled or cut. This gives them a great creamy texture when cooked, and they cook quickly. Perfect for a busy morning.

There are also so many health benefits from oats. They have an abundance of vitamins and minerals, they can help lower cholesterol and even help to regulate blood sugar.

They are also a slow release food, which means you won’t be reaching for too many snacks mid-morning.

Oat milk

Oat milk is my favourite plant based milk because it is so mild in flavour. This means you can use it in anything without the taste overpowering everything. You can use water when making porridge, contrary to popular belief it doesn’t go watery and thin, it still remains creamy in consistency. The reason I use oat milk is because it makes it even creamier. I actually use one part oat milk and one part water for my liquid ratio.

Flax seeds

While it is cooking I always throw in some ground flax seeds. I try and put them in every breakfast I eat if I can. Flax seeds are a great source of Omega 3 essential fatty acids. We need these in our diet for heart health and reducing inflammation. This is especially important if you eat a plant based diet and therefore do not get omega 3 from fish. We can get some from leafy vegetables and nuts but adding flax seeds to your diet is another good idea for overall health.

Final points

I feel like porridge has a bad reputation. Yes it can be bland, yes it can be too dry and it can definitely be too sloppy but it REALLY doesn’t have to be, it just takes practise. Luckily for you I have done the practising so you can just go ahead and get a great result first time.

Having said that though, it really is about personal preference. I like my porridge quite thick, but not stodgy. Some prefer it thinner. That is the great thing about porridge though, you can just add a little more liquid if it is too thick for you, or you can cook it for a little longer to thicken it up. Easy.

Enjoy.

Health and happiness,

Laura x