Porridge

I always used to cook my porridge in the microwave, then I read somewhere that porridge is one of the foods that should NEVER be cooked in microwave, since then I have cooked it on hob and it does taste so much better

I use the Quaker Oats microwave sachets. Fill the sachet to the line with milk and in the microwave for 2 minutes - simples!

Half a cup of Sainsbury's Scottish Whole Rolled Oats, one cup of Oatly Barista Style Oat milk. I use a wide, shallow pasta bowl and set the microwave on full for five minutes. In the shallow bowl they don't boil over. In a deeper bowl I had to watch it like a hawk or disaster would strike. I'm slowly weaning myself off adding stevia (Truvia) and I'm down to a scant half teaspoon. I loosen the cooked porridge with a slosh of oat milk and serve with a sliced banana ?, blueberries and raspberries. I also keep some frozen fruit for times when I've no fresh fruit. I eat this every day, often for lunch, except my two fasting days.

Use Quaker old fashioned oats.... half cup of oats.... three quarters cup of mixed milk and water.... into breakfast bowl... pinch salt ,into microwave for 2.5 mins. Perfect.

Half Scots here - and I use the microwave! I weigh the ingredients, using 60g of jumbo oats and 300g (= 300ml) of liquid (milk, water, or a mixture of the two) per person. Put them in a large (it will bubble up ferociously) glass or ceramic bowl with a pinch of salt and nuke for 8 minutes. Check and if too sloppy cook for a bit more in one minute intervals. I quite like it plain and cooled, my partner goes the whole hog with cream, golden syrup, dried fruit, stewed apple....

It is quite a good idea to add a bit too much liquid and cook it off; undercooked grains are not good for anyone.

My dear Mum used to make it in a double saucepan overnight in the bottom oven of the Aga. No idea of quantity of ingredients but it was the best porridge EVER!!

Microwave. I have porridge cups from Lakeland with the measurements on the side. Easy peasy!

Years ago I did a healthy food cooking course and only thing that survives is porridge. This is made with whole oats also called groats. One measure to five of boiling water into a preheated slowcooker and leave for few hours. You can use a timer to turn off during night and maybe still warm by morning. This would give enough for 5 or 6 portions and can be microwaved to reheat and kept for few days in fridge. Serve with molasses sugar and greek yogurt. You could add some dried fruit during cooking. The original recipe had untreated apricots that became difficult to source as came from war torn Afghanistan.

I buy Waitrose oats, and cook slowly in a saucepan - 1 cup oats, 1 cup milk, 1 cup water, stirring regularly. Never fails.

As a weightwatcher I measure 30g of porridge (Tescos Scots oats) and 200ml water and a pinch of salt. Stir. Cover with cling film as it can overflow. I zap it in the microwave for 1. minute 40 seconds and again one minute. I like it firm so start after lunch and carry on when I pass the microwave, zapping again. Our microwave is funny and doesn't work well always. I have it next morning, zapping again, with cinnamon and sweetner sprinkled on it. Very tasty and only 3 old pro points at WW. And I have a very sweet tooth.

Good quality Scots oats, cooked with water (never milk) brought to the boil stirring all the time then a slow simmer for as long as possible, frequent stirring, until thick and creamy.

I have mine with Oatley Barista and molasses on top - yum!

I have gluten free porridge every day , summer or winter. I put oats in jug with skimmed milk and a sprinkle of sweetener and leave it in the microwave over night. The secret to avoid boiling over is to zap it 1min40secs then let it settle down, then 20secs. Done in a 900 microwave. Perfect every time.
For special days a spoonful of crunchy peanut butter stirred in is yummy, but extra calories!

I love porridge, I go with PaddyAnn at the beginning..
Scots porridge oats microwave, add lots of fruit and yoghurt

every morning, even during the summer

Gold top milk and Flahavan’s jumbo oats (proportion 2:1) with a good pinch of salt. Soak overnight in the pan then bring to the boil and simmer for a few minutes, adding extra milk if it gets too thick. Tip into a bowl and put a layer of soft brown sugar on top. Yes, I know it’s all calories and fat, but the virtue in the oats neutralises the vice in the milk and sugar. The jumbo oats give it a lot more substance than ordinary rolled oats or oatmeal.

Though I am a Scot, it is obvious from all these delicious suggestions that we have no monopoly. Dr Johnson said that oats were food for people in Scotland but for horses in England. I think it was Dr Johnson who said this. He did say some harsh things about the Scots. Oats have turned out to be very healthy food though, even if they were what poor people mainly ate. I microwave mine. Haven’t the strength to stand stirring. Cream and sugar would be lovely. But I go for skimmed milk and bananas.

I can never replicate the porridge I had as a child in Scotland. It was thick with a nutty flavour and was absolutely delicious.

Here, in Orkney, I use Hamlyn's oatmeal. I soak half a cup in two and a half cups of water (!) with a little salt overnight and microwave for about three and a half minutes, taking it out and giving it a good stir with a wee whisk after every minute and at the end. You can also heat it slowly to boiling and cook for 5 minutes stirring all the time; again I use a whisk... It's not so much of a faff as it may appear. I have a sprinkling of brown sugar for the crunch and a little milk. I have noticed our local Tesco's is gradually replacing products with their own labels. They have done it twice with Hamlyn's and I have complained without success the second time so now have to buy 2 small bag from the COOP instead of the one large one I used to get. Hamlyn's is not available in England...Tesco's also brought out "Scottish Rapeseed Oil in a bottle with green branding which was almost identical to my preferred brand which has changed to red branding but I can't get it any more...

I have a special porridge bowl from Lakeland, it’s got measures on the inside for small/large portion, microwave for 3mins, done! Easy peasy? p.s I use almond milk and also chopped banana cooked with the porridge.

I make porridge in the microwave but not on full power as it often overflows that way. I cook it a minute longer but at the next level down i.e. At 600W rather than at 900W.

I eat Scotts porridge most mornings. Soak in water over night which makes a lovely ‘oat’ milk. Top up in the morning to desired consistency, bring to a gentle boil then reduce to a low heat stirring all the while. I eat it with a dod of honey, blue/black/rasp berries. Yum. The GCs like it with chopped up banana. (I can’t bear it with salt. I once ate a mouthful in a hotel and it shot out as quickly as it went in!)

I’m only half Scottish... however do love my daily porridge!
I go for Scott’s or Quakers and shock horror I use unsweetened almond milk, in the microwave, I then usually add blueberries (frozen are fine ) and a sprinkle of ground cinnamon.

jacq10 I cook my porridge in the microwave every day but don't add salt and have never had it explode..

I use oatmeal which needs to be soaked overnight. Haven't got measurements as have been doing it for years the same way my DM did but with the advantage of a microwave which only takes about 10 mins but the secret of good porridge is still the same - plenty stirring and with a good pinch of salt. Using a microwave if you forget the salt it sort of explodes - speaking from experience but only forgot once!!!!

I use half a cup of oats (Asda’s basic Smartprice, perfectly nice) to a cup of milk, cook a few minutes in a pan on the hob.
I’ve tried more expensive brands - some quite a lot more expensive - but they’ve been no better.

I cook Quaker Oats Instant Porridge for the designated 2 mins, stir in a half teaspoon of Half Sugar, then let it stand for a while. Top with fresh fruit, nuts, Greek Yog, sprinkle with seeds plus a couple of dried cranberries- delish ?