Oats Porridge Recipe | Oatmeal Porridge
Oats Porridge is a simple and healthy breakfast made by cooking oats in water, milk, or a mix of both. It has a soft, creamy texture and can be made with rolled oats or quick-cooking oats. Oatmeal porridge is easy to customize with sweet or savory ingredients based on what you like. This no-fail Oats Porridge recipe shows you how to make it step-by-step at home.
About Oats Porridge
Oats Porridge is a simple and nourishing breakfast that’s eaten in many parts of the world. Oats are simmered with water, milk, or a mix of both until soft and creamy, making it a filling morning meal.
In India, we commonly call it oats porridge. In the UK, it’s known as porridge, while in the US, it’s called oatmeal. The names may differ, but the ingredients and basic cooking method remain the same.
This classic Oats Porridge recipe takes about 5 minutes with quick-cooking oats and around 10 minutes with rolled oats. You can make it with water, milk, or both, depending on how light or creamy you prefer it.
One of the best things about Oatmeal Porridge is how easy it is to customize. You can keep it plain or add sweet toppings like fruits, nuts, seeds, or a drizzle of honey, agave or maple syrup.
This is a family-friendly breakfast that works well for busy mornings. Serve it warm and fresh, and adjust the consistency and toppings to suit your taste.
More Ways To Cook With Oats
How to Make Oats Porridge
1. First, add ½ cup quick-cooking oats or rolled oats in a pan.
Note: When buying oats or oats products for babies, be sure to check the contents label on the pack. It should only list oats and no other flavorings or additional ingredients.
2. Add 1 cup of water.
3. Next add ½ cup milk or as needed. You can also add more water for a dairy-free recipe.
Consistency can be easily adjusted as per your requirements. ½ cup milk gives a slightly thick consistency. For a thinner consistency, you can add more milk or water.
Note that the water or milk can be added less or more depending on the type and brand of oats. So do also read the instructions on the packet.
4. Add raw sugar or white sugar as per taste. I added 2 tablespoons of organic sugar. Sugar is completely optional. If adding fruits later, you can skip sugar.
If adding honey, add when the porridge becomes lukewarm or cools down at room temperature, as honey when heated becomes toxic.
5. Stir and mix very well as you heat the oats porridge mixture on low to medium heat.
6. Bring the oatmeal porridge to a gentle simmer as you continue to stir frequently.
7. The porridge will thicken as it cooks. Continue to cook for a total of 5 to 6 minutes (if you have used quick cooking oats) or until it reaches the consistency you like.
For rolled oats, cook for 10 to 12 minutes on low to medium heat. If the consistency is too thick for you add some more water or milk
8. Turn off heat when the and the oats have softened well and you get the preferred consistency.
Serve Oats Porridge hot or warm or at room temperature. Keep in mind that the Oatmeal Porridge will thicken as it cools.
Serving Suggestions
Serve Oats Porridge hot or warm for the best texture and taste. Adjust the consistency by adding a little hot water or milk just before serving.
Top with fruits, nuts, seeds, or sweeteners like jaggery, honey, or maple syrup. For kids, you can sweeten the oats porridge with natural sweeteners like mashed fruits, dates, or a little jaggery, if you like.
Storage
Oats porridge tastes best when freshly made. If needed, refrigerate leftovers in an airtight container for up to 1 day.
While reheating, add water or milk and warm gently on the stovetop or in the microwave, stirring in between. The porridge will thicken on cooling, which is normal.
Dassana’s Recipe Notes
- Type of oats: You can use either rolled oats or quick-cooking oats for this recipe. When buying oats, especially for babies or kids, check the label to make sure there are no added flavors or additives.
- Other oat varieties: Steel-cut oats and oat groats need more water and a longer cooking time to soften.
- Liquid options: This oats porridge can be made with water, milk, or a combination of both, depending on how light or creamy you prefer it.
- Consistency: Adjust the consistency by increasing or reducing the amount of liquid used. The exact quantity of water or milk will also depend on the type and brand of oats.
- Cooking methods: You can cook oatmeal porridge in a stovetop pressure cooker or an Instant Pot, using water as required.
- Sweeteners: You can add sugar or honey for sweetness. If using honey, let the porridge cool to lukewarm before mixing it in. If you plan to add fruits, you can skip adding sugar or honey.
- Savory variation: Make a savory version by adding cooked vegetables, salt, black pepper, and spices of your choice.
- Scaling the recipe: This recipe is easy to scale up and works well for larger servings.
Common Doubts
How can I make oatmeal porridge for young toddlers and babies?
You need to powder the oats in a spice grinder or food processor before cooking. Also, avoid adding dried fruit or nuts and sugar. Instead I suggest you add a bit of fruit puree, like mango or banana.
Can oats porridge be made with milk instead of water?
Yes, you can substitute milk for water in this recipe. Or even use a 50/50 combination of milk and water. However, if you plan to add fruit to the dish I recommend not using milk as the combination of dairy and fruit is not advised per Ayurveda.
What add ins and garnishes can you include in oat porridge?
Let the cooked oatmeal cool slightly before adding chopped dry fruits, fresh fruits, nuts, or a little bit of each. You can also add honey once the oatmeal cools down a bit.
Can this oatmeal porridge recipe be doubled or tripled?
Absolutely. As-is this recipe yields 2 servings. Simply double or triple the ingredients and prepare in a larger pot to make as many servings as you need.
How long do leftovers last?
Homemade oats porridge is best when enjoyed right after it’s made. If it sits too long it will become gluey. It can be stored in an airtight container in the refrigerator for up to 1 day if you need. Reheat in the microwave or on the stove by adding a bit of water or milk.
Step by Step Photo Guide Above
Oats Porridge Recipe | Oatmeal Porridge
Ingredients
- ½ cup quick cooking oats or rolled oats
- 1 cup water or add as required
- ½ cup milk or water
- 2 tablespoons raw sugar or white sugar, add as per taste – optional
Instructions
Making Oats Porridge
- Add the quick-cooking oats to a pan. Pour in the water and milk, and mix well.
- If using rolled oats, add a little extra water or milk, as they need more liquid to cook.
- This recipe makes a slightly thick oats porridge. For a thinner consistency, add more water or milk as needed.
- Add sugar, if using. Sugar is optional and can be skipped if you plan to add fruits later.
- If using honey, add it only after the porridge becomes lukewarm or cools completely, as honey should not be heated.
- Stir the mixture well and cook on a low to medium flame. Stir often and let the porridge simmer.
- The oats will thicken as they cook.
- Cook quick-cooking oats for about 5 to 6 minutes. If using rolled oats, cook for 10 to 12 minutes, stirring in between.
- If the porridge looks too thick at any point, add a little water or milk to adjust the consistency.
- Once the oats have softened and you get the desired consistency, switch off the heat.
Serving & Storage
- Serve oats porridge hot or warm. It can also be served at room temperature, but note that it will thicken more as it cools.
- If adding chopped fruits or berries, mix them in once the porridge becomes lukewarm or cools completely. You can also top with nuts or dried fruits of your choice.
- Oats porridge tastes best when freshly made. If needed, refrigerate leftovers in an airtight container for up to 1 day.
- While reheating, add some water or milk and warm gently, stirring to get an even consistency.
Dassana’s Notes
- You could opt to make the oatmeal with only water or milk or both.
- Adding sweetener is optional.
- For a savory version, add some steamed/boiled veggies and season with salt and black pepper or your choice of spices and seasonings.
- You can also opt to cook the oatmeal in a stovetop pressure cooker or the Instant pot, adding water as needed.
- Adjust the consistency, by adding less or more of the liquids like water and milk. I have used 1.5 cups of liquids, but add less or more as needed depending on the type and brand of oats you use.
- Note that steel cut oats and oats groats will need more water and take more time to cook and soften.
- Recipe is scaleable to make for more servings.
Nutrition
Oats Porridge recipe from the archives was originally published on May 2015.
I like the reliable no nonsense recipes. As I live alone at age 80 these recipes often serve as a life saver or as an aide memoire.
I am truly touched to read your words. Happy to know the recipes are helpful and reliable for you. Wishing you good health and many more comforting meals.
What are the alternatives to sugar in this recipe?
You can use several natural sweeteners instead of sugar in oats porridge. Some good options are jaggery, maple syrup, dates or date syrup, palm sugar, agave syrup, coconut sugar, or even mashed ripe bananas for natural sweetness. Adjust to taste based on how sweet you prefer it.
A super amazing way to have oats, incase you’re not a fan of it. Easy to make, and really tasty.
It’s quite easy, tasty, yummy and a healthy option.
Agree!
Shouldn’t we wash or soak the rolled oats?
You can choose to rinse the oats if you prefer. You can also soak rolled oats. Soaking will cut down the cooking time.
a good breakfast to start the day
Superb
A grind of black pepper, some kosher salt, and a glug of good extra virgin olive oil is a good quick savory way to enjoy the oats that I eat almost every day.
This a great recipe. Tast good and healthy.
Most welcome and thanks.
Super easy and delicious.
thanks haven’t had roll oats since I was a kid
Hy! I wanted to know if I could use jaggery instead of honey or sugar.
If yes, then which stage should I incorporate it.
Thank u.
you can use jaggery or honey. for adding jaggery, let the oats porridge cook first. then let the temperature or heat reduce a bit. so keep aside for 5 to 7 minutes and then add the jaggery. for honey, add when the oats porridge becomes warm. honey should not be added to hot foods or heated as it becomes toxic.
Hi Dassana, will definitely try out this recipe. This also reminded me of a porridge (Navara Knaji) with coconut milk. This is mainly an ayurvedic recipe prepared during the Malayalam month ‘Karkadaka’ (July- August). A healthy diet during this month where one is believed to have less immunity. If interested, one can try this recipe too.
thanks hema for sharing this info. i know about this porridge, but have never made it at home. reason being navara rice is not easily available here. but if i get navara rice then i will try this kanji.
p.s. – i have removed the link as the fb post was not displayed and also the comment goes in spam with links.
Hi… As u said in your post.. “Since Milk and Fruits are an incompatible match as per ayurveda..” just wanted to clear as I stopped giving banana shake(chickoo/strawberry) to my son though he use to love it a lot… As some mother’s suggested me same ayurveda Concept… But still I see many parents feeding such shakes and even we get same in restaurants… Can I start it again..
Thanks
mahek, having such fruit combinations largely depends on the person’s constitution as per ayurveda. if the person has a high vata dosha, then its better to avoid the milk-fruit combinations. as its difficult to digest and can lead to stomach or digestion issues. what i do is i use coconut milk, cashew milk or almond milk with fruits. only for apples, strawberries and mango, i use dairy milk.
with an almond milk or a thin coconut milk, the milkshake is easier to digest for kids. you can use soy milk too. but do make sure that the soy milk is made from organic and non gmo soy beans (soy beans which are not genetically modified). also its best to make almond milk at home as the store brought ones have carageenan which can cause inflammation issues.
mango milkshake is the safest to give as a sweet ripe mango (mango has to be sweet and not sour) is the only fruit as per ayurveda which is compatible with milk. in my extended family also i have seen that kids are given this fresh fruit-milk combination. the best part is that the kids are also able to digest it. so i think it depends on the child’s health and constitution. so do take that in account. having said this, i still feel its best to avoid such combinations on a regular basis. once in a while its fine, but not everyday.
you can try preparing banana milkshake with coconut milk. it tastes very good. also you can make smoothies. just soak almonds in hot water for 30 minutes. then peel it. add bananas and the almonds in a blender. add some honey. blend till smooth. this will give you a thick smoothie which tastes good and is healthy too.
Pls suggest oats porridge with salt n Indian spices which can be made for weight loss
will try to add this recipe.
Hi Dassana
I like your recipes,way of presentation, n step by step pictorial view which us to understand them better,really appreciate your good work.
thank you.
Hi Dassana
For oat porridge do you recommend to use full fat milk or skimmed milk to get ultimate result please let me know, thanks
I use full fat milk with some water. You can use skimmed milk also. Even with water the consistency is good.
thanks for letting me know the logic behind throwing the water in which dal and rajma got cooked. i always thought one way to prevent the stomach problem was to throw water in which they were soaked in and today I learnt from you another way of preventing stomach problem is cooking them first and discarding the stock. Thankyou for this valuable info.
welcome simmi
Hello Dassana
Oat porridge looks yummy and easy to make will try soon your way.
Also I tried your Punjabi karela sabzi, turned out very well reminded me the taste from my MIL’s way of cooking karela sabzi only difference is she fries the karela pieces and she adds potatoes in it too. you also advised me if I am not rinsing karela then squeeze the karela which I did again something new that I learned. Just a question in case I rinse then I shouldn’t squeeze the karela but If I won’t squeeze then don’t you think karela will have water in them please let me know.
Also I want to try your dal makhni dhabha style but I need to ask you question as when you are pressure cooking the dal again (already boiled) with fresh water and tomato puree etc…why are we discarding the water in which dal was cooked in. Can’t we use that water in which we boiled the dal coz I think it has all the nutirents in it please let me know, thanks
Your site has all wonderful recipes and whenever I have to try something new I don’t forget to visit your site. great Job. When will you be posting some recipes on tinda?
hi simmi, the karela will have water or some moisture, if you don’t squeeze them. in this case, you can just pat dry them with a clean kitchen cotton towel or paper towel.
in the dhaba style dal makhani the water is discarded only once after cooking both the urad dal and rajma. its not discarded with tomato puree in it. tomato puree is added later. beans have phytic acid in them which causes trouble in the stomach. one way to get rid of them is soaking them in water and throwing the soaked water. another way is to cook them first and then discard the stock. usually when i cook the home style dal makhani, i just discard the soaked water. rinse the beans again and pressure cook everything together. this recipe was also adapted from book and the author has noted the recipe from a dhaba. could be that the dhaba folks follow this method so as to avoid customer complaints 🙂
i will add tinda recipes.
I make this often for my baby-i add vanilla extract ( non alcoholic obviously)and cinnamon powder – he just lAps it up !have u tried overnight oats – if nt then google for ideas – they r a treat in summers
thanks shweta for your suggestion. nice to know this. i make it simple as my family prefers without any flavorings. but cinnamon powder and vanilla will really make it very nice. i always cook fresh food as it has more prana (life force… according to ayurveda) and i generally avoid left over or refrigerated food unless the recipe demands it. i just cook whatever is required and never cook in excess.