Creamy Oat Porridge

Name: Creamy Oat Porridge
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2 servings
Ingredients: 100 g rolled oats; 300 ml whole milk; 200 ml water, plus a splash to loosen; 2 g fine sea salt; 45 ml double cream, to finish; 120 g blueberries and raspberries; 2 tsp runny honey

Rolled oats cooked in milk and water and stirred throughout, which draws out the starch that separates creamy from watery.

Prep: 5 min
Cook: 12 min
Total: 17 min
Serves: 2
Revisions: 2

Allergens

Cereals containing gluten
Milk

Named from the ingredients as written, including those carried in from sub-recipes. This is not a guarantee — check the labels on what you actually buy, and note that a product’s recipe can change.

Method

Tip the oats into a heavy pan with the milk, the 200ml of water and the fine salt.
Learn the ratio rather than the numbers: five times the weight of the oats in liquid, three parts milk to two parts water. Here that is 100g of oats to 500ml, and it holds at any quantity.
Salt the pan now rather than the bowl later. Salt stirred in at the table sits on the surface, where salt cooked in from the start draws the flavour out of the oats themselves.
Set the pan over medium heat and bring it up slowly, stirring as it warms.
Turn the heat down as soon as the first bubbles break, to the point where one blips lazily every second or two.
Hold it there. A rolling boil throws the starch out all at once and turns the porridge gluey, and it catches and scorches on the base before the grains have softened.
Stir steadily with a wooden spoon for 8-10 minutes, working it around the base and into the corners of the pan.
Treat the stirring as the recipe rather than as a way of passing the time. Rubbing the oats against the pan and against each other grinds their starch out into the milk, and it is that suspended starch that makes porridge creamy — a pan left to itself gives soft oats sitting in thin milk.
Stop when the flakes have swollen and lost their flat shape and the porridge drops off the spoon in a soft mound rather than running off it.
Take it off the heat while it is still a little looser than you want to eat it. It goes on thickening in the pan and again in the bowl, and porridge cooked to the right thickness in the pan is stiff by the time it is served.
Stand it for 2 minutes.
Beat in a splash of boiling water if it has tightened past that.
Spoon it into two warm bowls.
Swirl the cream over the surface without stirring it in.
Scatter the berries over.
Trickle the honey across.
Serve straight away, since it sets towards a solid mass as it cools.
The toasted honey granola in this collection is the same rolled oats taken the other way, baked dry until they clump, and a spoonful over the bowl gives this the crunch it has none of on its own.
The mushrooms on toast in this collection is the savoury breakfast in this category, built on a hot dry pan rather than a slow simmer.

Creamy Oat Porridge

Rolled oats cooked in milk and water and stirred throughout, which draws out the starch that separates creamy from watery.

Prep: 5 min
Cook: 12 min
Total: 17 min
Serves: 2
Revisions: 2

Allergens

Cereals containing gluten
Milk

Method

Tip the oats into a heavy pan with the milk, the 200ml of water and the fine salt.
Learn the ratio rather than the numbers: five times the weight of the oats in liquid, three parts milk to two parts water. Here that is 100g of oats to 500ml, and it holds at any quantity.
Salt the pan now rather than the bowl later. Salt stirred in at the table sits on the surface, where salt cooked in from the start draws the flavour out of the oats themselves.
Set the pan over medium heat and bring it up slowly, stirring as it warms.
Turn the heat down as soon as the first bubbles break, to the point where one blips lazily every second or two.
Hold it there. A rolling boil throws the starch out all at once and turns the porridge gluey, and it catches and scorches on the base before the grains have softened.
Stir steadily with a wooden spoon for 8-10 minutes, working it around the base and into the corners of the pan.
Treat the stirring as the recipe rather than as a way of passing the time. Rubbing the oats against the pan and against each other grinds their starch out into the milk, and it is that suspended starch that makes porridge creamy — a pan left to itself gives soft oats sitting in thin milk.
Stop when the flakes have swollen and lost their flat shape and the porridge drops off the spoon in a soft mound rather than running off it.
Take it off the heat while it is still a little looser than you want to eat it. It goes on thickening in the pan and again in the bowl, and porridge cooked to the right thickness in the pan is stiff by the time it is served.
Stand it for 2 minutes.
Beat in a splash of boiling water if it has tightened past that.
Spoon it into two warm bowls.
Swirl the cream over the surface without stirring it in.
Scatter the berries over.
Trickle the honey across.
Serve straight away, since it sets towards a solid mass as it cools.
The toasted honey granola in this collection is the same rolled oats taken the other way, baked dry until they clump, and a spoonful over the bowl gives this the crunch it has none of on its own.
The mushrooms on toast in this collection is the savoury breakfast in this category, built on a hot dry pan rather than a slow simmer.

Creamy Oat Porridge

Allergens

Ingredients

Method

Categories

Creamy Oat Porridge

Allergens

Ingredients

Method

Categories