FOODLOVER magazine


The Big Breakfast: Perfect Porridge

Start 2018 the right way and wake up to a wholesome and filling breakfast that will set you up for the day.


Whether you love a comforting bowl of steaming porridge, a quick bowl of fruit and yoghurt, or savoury scrambled eggs we have a selection of our favourite brekkies sure to fuel you ready to embrace the new year.

However, porridge is one of our favourite nutritional meal to wake up to – here are FOODLOVER’s top tips to perfect porridge: 

  • Use the best oats you can find – either rolled or jumbo oats are best. They take longer to cook, but they are worth the effort. Rolled oats are traditionally oat groats that have been de-husked and rolled flat. These oats will make you feel fuller for longer as your body slowly digests the flakes.  
  • Add a pinch of good quality salt – adding salt, even in a sweet porridge adds depth of flavour and enhances the sweetness of the other ingredients. 
  • Cook low and slow – rolled or jumbo oats will take longer to cook, but you want the oats to break down to create a creamy consistency. Pop your pan over a low heat and stir continuously throughout cooking. It should take around 15 minutes. 
  • 50:50 milk:water ratio – whether you make your porridge with water or milk is a personal preference, but the split combination of water and milk creates a creamy consistency without the oats becoming too claggy. This also works great with nut milks if dairy is not your thing.  

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Foodlover Magazine

West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.