Oatmeal Porridge is a delicious breakfast staple that is easy and quick to prepare. And it is fantastic to customize! Make it with water or milk or a combination of both and with either quick cooking oats or rolled oats (old fashioned oats). Here I share my favorite no fail Oats Porridge recipe with step-by-step photos.
About Oats Porridge
Oatmeal Porridge is a traditional breakfast dish that’s enjoyed in many different form around the world. Wonderfully hearty oats are simmered with water or milk until thick and creamy for a satisfying morning meal that keeps you full for hours.
In India we call this Oats Porridge; in the UK it’s simply known as Porridge – and in the US it’s called Oatmeal. But the ingredients and cooking methods are all basically the same!
This classic oatmeal porridge recipe only takes about 5 minutes to make with quick-cooking and 10 minutes with rolled oats. It’s terrific to customize with your preference of water and/or milk, and top with nearly any sweet goodies you like.
Adults and kids alike love cuddling up with warm bowls loaded with their favorite toppings! Give this family-friendly recipe a try and I’m sure it will become your new go-to breakfast recipe for busy weekdays.
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. Then 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 sugar as per taste. I just added 2 tablespoons raw sugar or white sugar. Sugar is completely optional. If adding fruits later, then you can skip sugar.
If adding honey, then add when the porridge becomes lukewarm or cools down at room temperature, as honey when heated becomes toxic.
5. Stir 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.
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.
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.
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.
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.
Homemade oats porridge is best when enjoyed right after it’s made. If it sits too long it will become gluey. They 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.
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Oats Porridge Recipe | Oatmeal Porridge
- 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
- Take the oats in a pan. Add water and milk.
- The consistency can be easily adjusted as per your requirements. This recipe makes for a slightly thicker consistency. For a thinner consistency, you can add more milk or water.
- Add sugar. Sugar is completely optional. If adding fruits later, then you can skip adding sugar.
- If adding honey, then add when the porridge becomes lukewarm or cools down at room temperature, as honey becomes toxic on being heated.
- Stir very well and heat the porridge mixture on a low to medium flame.
- Do stir often and allow the porridge to simmer.
- It will also thicken as it cooks. Cook for a total of 5 to 6 minutes for quick cooking oats. If you have used rolled oats, cook for 10 to 12 minutes.
- If the consistency looks very thick, add some water or milk to thin it.
- When the oats have softened and you get the desired consistency, switch off the heat.
- Serve Oats Porridge hot or warm or at room temperature.
- If serving oats porridge at room temperature then do note that it will thicken more as it cools.
- If adding chopped fruits or berries, then add it when the porridge becomes lukewarm or cooled completely. You can also add chopped nuts or dried fruits of your choice.
- 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 Info (Approximate Values)
This Oats Porridge recipe from the archives, originally published in May 2015 has been updated and republished on January 2023.