To ask how you make your porridge oats?

[MrsFoxPlus4]

My grandad used to make me the best porridge growing up.

I can never get it creamy enough.

Help me out 😭

Oats,
Milk,
Sugar,
(small pinch) Salt
Cinnamon Stick
Grating of Nutmeg

then an extra splash of milk when its served in the bowl

No milk and lots of sugar here 😍. A lot of the older generation here add salt to porridge 😷

I use regular oats, usually Waitrose own brand and semi-skimmed milk in a 1-2 ratio with a small pinch of salt. Two minutes in the microwave, stir well, then another minute, stir again, leave to cool for a bit, add jam and / or brown sugar. Scoff, washed down with a large mug of strong Yorkshire tea.

Probably not the best taste (but still yummy) but every night before bed I put 2.5 cups of porridge oats, 5 cups of water and half teaspoon salt in the slower cooler and cook on low for 8-10 hours. All 4 of us have a bowl, whatever time we get up. I squirt a little golden syrup on mine and nothing else. I love it and as a side bonus have lost quite a few lbs as it keeps me full for ages.

This thread is full of Sassenachs.

Pinhead oatmeal. Soak in water overnight before cooking. Pint of salt. No bloody sugar (or honey).

I bought some pinhead oatmeal to give a try and was disappointed when I made it (to the instructions on the packet), it was like a kind of rice puddingy texture. Anyone got any tips or suggestions on how to cook it to stop that frog-spawny thing? Or can I do something else with it?

I think the trick to making creamy porridge is my mum's method, you cook it veeeeeery slowly over a very low heat. Like her scrambled egg. Delicious.

Scott's oats in a bowl, almost cover with semi-skimmed milk. In microwave at 800 for 2 minutes 40 seconds. Add more milk if not runny enough and sprinkle on a bit of granola for a nice crunch

50g oats to 350ml liquid works very well. Milk is much nicer than water (though sometimes I've done it half milk, half water). Add a pinch of salt and heat gently, and stir from time to time. It's delicious. Add sugar if you want to.

Pinhead oatmeal takes longer and you need more liquid, about 1 of oats to 3 of water.
It's chewier bit I prefer it to rolled oats.
Flahavan's is my favourite brand.

We use this porridge mug to measure out oats and milk then cook on the hob for about 5mins or 7 at a good strong simmer/tipping into boil... then add berries and maple syrup (for dd) www.lakeland.co.uk/44911/Perfect-Porridge-In-A-Mug---Gift-Mug-With-Recipe-&-Instructions?gclid=Cj0KCQiAyszSBRDJARIsAHAqQ4obN2X3Kvjbm2kxcuIJ9YXKRwSE38tiwhIhrfxU8117-qzjHA5CKfoaApyrEALw_wcB&src=gfeed&s_kwcid=AL!49!3!244168961199!!!g!48740042964!&ef_id=WN1lAgAAATUSplGQ:20180108221104:s

Water salt and oats. Soak the oats in cold water.bring to a simmer stirring frequently to start and occasionally towards the end, they are cooked when the porridge pulls away from the saucepan all the way around. Cold milk if you must.

A pint of salt Fairfax?

I use 1 measure of Jordan's jumbo oats and 2 measures of organic whole milk. A large mug of oats makes enough for 2 adults and 2 children. Cook slowly in a pan with lots of stirring, until thick and creamy (about 20 min). I like it with some fresh fruit, or just as it is.

Pinch. Bloody autocorrect

My porridge always burns onto the pan and then I have the hassle of soaking and scrubbing so I've started to microwave them instead. I soak my oats in hot water for ten minutes then microwave and add milk (or lately I've been having them Icelandic style with Skyr mixed in instead of milk).

My favourite additions are whisky and honey, or banana and peanut butter, or cocoa mixed in with oranges on top.

I do 1 very big mug of oats to 2 of the same mug of whole organic milk, a splash of condensed milk and stir slowly on the hob - almost every day. I stand and stir it while I have my first coffee and 5-10 mins seems to fly by. The porridge is really creamy and the variation is always the topping. I make little jammy toppings if there’s some soft fruit around with a bit of water and brown sugar, or some lovely honey - at the moment we have an orange blossom honey and it really feels like a treat in the morning. The kids favourite is Dulce de leche, they don’t know they’re born!

Does anyone have baked porridge? It's sounds yummy. I'm going to get DH (the cook) make me some

I make porridge every day, cooked slowly on the hob in a cast iron pan on a low heat. I put 1 cup of porridge then add 2 cups of milk and 1 cup of water (3 cups of liquid to 1 cup of porridge seems to work best). I have used all milk before but it didn't seem much different to having some water instead to the end result.

Traditional oats and water - two parts water to one part oats. And some salt. I like 'bones' in mine so I leave it to sit on a low heat for a minute or two before stirring.

This may be a bit weird but I like to have oats and milk. Just like cereal. It’s actually very nice but people seem to think I’m a bit crazy!

Put 1 cup of oats in the pan with 1 1/2 cups of warm water the night before and leave them to soak overnight. In the morning add a further cup of milk (or water if you don't like it as creamy) and warm slowly for 10 minutes with the lid on then stir as the pan comes to the boil them simmer for a couple of minutes. Serve with brown sugar and cream or milk to taste.

Oats, full fat milk with a bit of butter OR use half and half (I'm in the US, don't know what you call it in the UK). Cook low and slow. When it's done, top with brown sugar.

Cedric

My father used, occasionally, to make himself some 'brose'. Fine oatmeal with boiling water added and enlivened by some salt and single cream. (If we had any.) Just stirred about.

my mum's porridge is amazing. A handful of good Scottish oats and a cup of cold water per person, pinch of salt. Stir constantly while bringing to the boil, when rolling bubbles appear, put the lid on and let sit for 5 minutes. Ridiculously good.

Propper oats, not quick. Heat gently and you must stir continuously.

can’t believe people are saying use the microwave !!

Milk. No water. Store overnight in the fridge. Cook slowly. Stir gently but continually