'Proper' method of making porridge?

[Nuttyaboutnutella]

Because the weather is absolutely shit, I have a sudden craving for porridge. Going to make it tomorrow morning, on the hob. I've read something about soaking it in water or milk overnight which makes it even creamier. Can anyone shed light on this?

I've been eating Ready Brek the last year or so as that's what I give my toddler so feel rusty when it comes to proper porridge oats now :)

Google recipes for overnight oats. They are amazing.

Ooh ooh I know this one. It's not about soaking or milk, it's about stirring vigorously with the wrong end of a wooden spoon (or a Scottish porridge spoon) for an unfeasibly long time. But it works and I got compliments from teens on it when they didn't know I had done it differently so it must work!

EvaHarknessRose it's a spurtle

I have one but use Flahavans quick oats so don't need it!

You could always follow my method:

Chuck oats in pan
Tip some water on top
Light gas and give pan a cursory stir
Wander off and do something else
Remember about porridge 10 mins later when slight smell of burning permeates house
Switch off gas and tip solid lump of porridge into bowl
Add honey and eat with difficulty

I soak mine overnight in cashew milk (I'm dairy free and this is the best IMO but you can use whatever milk or water you like) and whatever sugar free syrup I'm fancying. It tends to be ok to put in the microwave if soaked, IME, still creamy and soft.

If I'm making fresh porridge, I do it on the hob. Sweet with milk and savoury with water. It doesn't take a very long time and I will do it in the mornings for the family. It's not soft enough for my liking to do it for myself, but DH and DDs prefer more "bite."

Simple overnight oats 😍

1 kilner jar
1/2 cup jumbo oats
1/2 cup Greek yoghurt
1/2 cup milk (I use skimmed)
Handful blueberries
4 dried apricots chopped
Sprinkle sunflower seeds or any seeds
Cheeky small sprinkle choc bits

EvaHarknessRose the Scottish spoon thing is called a "spurtle" - great word!

Anyone have any advice on the type of porridge oats to use? I live in Scotland but I'm used to porridge oats from Ireland. Is it nuttier of you use oatmeal rather than rolled oats?

I soak my oats overnight in milk in the pan ready to go straight away. Definitely creamier

Steelcut oats
Heat dry for a beat on the hobb
Add warm milk a little at a time (like risotto) and keep stirring.
Don’t stop stirring until it’s done.

I've started to make my porridge with steel cut oats, rather than rolled oats (my local Tesco sells them). I put one cup of oats and two cups of water and a pinch of salt into a pan, bring to the boil then put on a lid, switch off the hob and leave it overnight. It's a fairly solid lump in the morning, so you take out a portion, mix it with some milk and microwave it and put the rest in the fridge (it keeps for a good few days).
The steel cut oats really make a difference to the taste and texture of the porridge and they are supposedly healthier as they are whole oats whereas rolled oats have the outer layers removed during processing.

I've never soaked, it's all about the stirring. Stir, stir, stirrity stir. That's what releases the starch and makes it creamy.

Ah steel cut oats are the same as pinhead oats or coarse oatmeal. Okay, rolled are different.

www.scotsman.com/news-2-15012/porridge-a-stirring-story-1-1407155
In case anyone's interested...