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You are here: Home / Recipes / Recipes by Course / Breakfast & Brunch Recipes / (My) Perfect Porridge

(My) Perfect Porridge

Published on January 24, 2010 by Helen Best-Shaw 2 Comments
Last Updated on July 13, 2018

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Dry Porridge mix-1

Pin Head Oatmeal (Top), Rolled Oats (left), Oat Groats (Right)

I wanted the title of this post to be just Perfect Porridge, but porridge is one of those dishes that elicits a huge variety of opinions as to what is right; porridge afficinados will debate the type of oats, cooking pot, cooking liquid and stirring implement.  Every year the runs a porridge cookoff with contestents from all over the world, bringing their own oats, water and spoon / spurtle / spurkle / theevil or theedle.    One of the things that I love about the foodie world is how something as seemingly simple as porridge can become so complicated.

My primary breakfast need is something that will keep me full and satisfied until lunchtime, and porridge made entirely from rolled oats does not seem to work for me; Sophie gave an excellent explanation why porridge does not fill some people up which is well worth a read.    The benefits of oats (mainly soluble fibre which reduces chlorestrol) made me want to perserve with them for my breakfast so I started to experiment.   In the end I found that a mix of equal quantities of rolled, oat groats and steel cut oat meal produced the perfect porridge for me.

Oat groats are a whole grain and are mainly used for animal feed, happily Whole Foods sells both groats and pin head oatmeal (very cheaply) and I buy about 7lb of each every autumn to see me through the winter.   Because oat groats are such a large grain they need far more cooking; or soaking overnight.   Even after soaking and cooking they still retain a little bit of bite and give some texture to the porridge.    There is more about oat groats here.

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5 from 2 votes

Everything You Need To Know

  • Helen’s Perfect Porridge {Vegetarian}
    • Ingredients
    • Instructions
    • Notes

Helen’s Perfect Porridge {Vegetarian}

Customize your porridge for the perfect start to the day. The perfect vegetarian breakfast.
Servings: 1
Author: Helen Best-Shaw
Prep Time3 mins
Cook Time12 mins
Total Time13 mins
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Ingredients

Equal Parts by Volume

  • rolled oats
  • steel cut oat meal
  • oat groats
  • double the amount of milk

Instructions

  • Put the oat mix in a saucepan, pour the milk over and soak overnight, in the morning cook over a gentle heat, stirring, until thickened.

Notes

  • To make this recipe Paleo or Vegan, substitute the milk for almond milk
  • This recipe is 13 Weight Watchers Smart Points
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Helen's Perfect Porridge {Vegetarian}
Amount Per Serving
Calories 353 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 36mg12%
Sodium 160mg7%
Potassium 580mg17%
Carbohydrates 40g13%
Fiber 3g13%
Sugar 18g20%
Protein 16g32%
Vitamin A 595IU12%
Calcium 414mg41%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: British
Keyword: breakfast, Porridge
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Filed Under: Breakfast & Brunch Recipes, Quick & Easy, Vegetarian Recipes Ingredients: Oat Groats, Oatmeal, Oats

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    Recipe Rating




  1. Josie

    5 stars
    I’ve always been a fan of just rolled oats, a pinch of salt and half and half milk/water for my porridge.

    Reply
  2. Mary-Rose Agius

    5 stars
    Could hug you for this. I just looked at your low GI tab, I had no idea you could by groats. Usually my porridge is rolled oats, some extra bran, water and what ever topping I fancy that day. But it’s true about not finding it as filling – I certainly don’t compared to other breakfast porridges like polenta, semolina and quinoa.

    Reply

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