How do you make the perfect porridge

[ChuckMater]

I never normally eat porridge but I can't stop thinking about it tonight so that's tomorrow's breakfast sorted but I don't remember how to make it. There's so many different ways on Google so mumsnet, what's your foolproof way to make Porridge?

Quaker rolled oats. Water. Salt. Made on the hob - no microwave nonsense.

I like it with salt and butter
Or banana and peanut butter

I dont really measure.
I stand at the hob throughout, I put milk in the pan, then throw in how many oats/how much porridge i want ( i always do too much) then i keep topping up with milk.as it absorbs, until it is cooked to.a perfect consistency and texture.
Add spoonfuls of sugar after

On the hob with milk and sugar.
Then poured into a soup dish, finished with evaporated milk round the edge and a sprinkling of sugar on top.

We eat a big portion of porridge at 11 as we don’t really have lunch so for two people I use 100 gram of porridge. Use a big Pyrex bowl to allow for expansion and cook the porridge in the microwave. I pour the oats into the bowl, add a little salt and cover with water, then microwave 7 mins. It will be thick and horrid but then add milk very gradually and stir vigorously after every addition of milk until it gets the right consistency. Then back in the microwave for 3 minutes then allow to cool 4 minutes. Stir. Serve with whatever you want.
Cooking with water alone first helps to absorb the liquid and makes the oats dissolve better but needs the milk after to make it creamy and as someone said up thread cooking longer is better.
Always use the jumbo oats, Aldi Kavanagh organic are lovely and so cheap.

1 mug oats, 2 mugs water and 1 mug milk. Pinch of salt. Stir regularly whilst letting it simmer and thicken for a few minutes. Done!

This is how I do it - pour some oats into a pan. Add liquid, approximately 50/50 milk and water, both cold, until the oats are covered nicely. Put it on the hob on maximum heat until it just starts to bubble. Turn the hob off but leave the pan where it is and let it continue cooking as you wake up children. When you come back to it give it a good stir. It will have thickened nicely.

It's perfect every time. I used to do the low simmer thing but quick up to the boil and then abandon is easier and works great.

Sugar? honey? water?
You can tell the non Scots here 🤣
Always milk and add salt, it's a savoury dish.

Half a cup of oats to one cup of milk per portion, bring to boil and simmer in a pan for just a few minutes, stirring frequently. QED.
Add jam, golden syrup, fruit, or anything else you fancy.

Flavahans porridge. Water. Salt. Always cooked on the hob. And if that doesn't prove my nationality then I stir it with a spurtle. Turns out so creamy.

I then add toppings in the bowl. Which is when my ancestors would turn in their graves.

Fruit, nuts, seeds and a bit of maple syrup.
Some of my favourite toppings are...

Blueberries or raspberries and banana and cashews.
Stewed cinnamon apple and pear with flaked almonds.
Mixed sultana and cranberry topping with seeds.

Does anyone remember a story in The Broons where Ma Broon used to pour porridge in a drawer and when cold and set it would be cut into slices and taken to work instead of a 'piece"? Always makes me laugh and I think about it when I have flapjack.

(Also loving the flapjack thread - oats are fab!)

350ml milk, 50g oats. Cook in saucepan v v slowly stirring whole time.

8g Oat bran
10g Swedish Rolled Rye (Ocado)
20g Rolled Oats

Top up to c. 200g with milk (usual semi-skimmed) and leave in the fridge to soak overnight.

In the morning, microwave until hot before jumping in the shower. Return from shower, stir and microwave again until hot enough to eat.

Makes lovely creamy porridge.

Oats milk cinnamon nutmeg but of honey might throw in some blueberries if we have

The best porridge oats are from Abel and Cole
In a recycled tub, which you return
I’ve tried every other brand but have to say these are the very best

1:1:1 ratio of oats, milk and water. Bit of salt. Microwave on low ( stops it boiling up) for five
minutes, stir if it’s thick it’s done if not give it two more minutes. Add more salt to taste, this might be a Scottish thing.

I literally thought the same! Didn't even know people did that!

I was raised doing 1 cup of oats, 1 cup full fat milk and 1 cup water. A little salt. :)

Scott's porage (sic) oats are the best I think. 80g oats to 380 ml full cream milk. Low heat, bring to boil then 5 mins on very low. Serve with lots of Lyle's golden syrup and double cream. Delicious!