Traditional recipes

Even Better Porridge recipe

Even Better Porridge recipe

  • Recipes
  • Dish type
  • Breakfast
  • Porridge

If you already think porridge is healthy, this recipe makes it even better! I eat this every morning! Top with fresh fruit for an added bonus.

59 people made this

IngredientsServes: 1

  • 30g (1 oz) porridge oats
  • 225ml (8 fl oz) water
  • 1 tablespoon honey
  • 1 tablespoon wheatgerm
  • 1 teaspoon flaxseed oil
  • 4 tablespoons soya milk

MethodPrep:2min ›Cook:5min ›Ready in:7min

  1. Mix the oats and water and microwave on medium power for 5 minutes. Stir in the honey, wheatgerm and flaxseed oil. Top with soya milk.

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Reviews & ratingsAverage global rating:(56)

Reviews in English (49)

Something else.I found that mty oats didn't cook that well on medium heat in the microwave...if you do 3 minutes on the highest heat, stir, followed by 2 more minutes on medium heat, allowto stand for 2 minutes before serving you get the perfect porridge-19 Apr 2009

by Susanna

I actually find this too filling, so use 1/3 cup oatmeal and 3/4 cup water. As others suggested, I substituted ground flax seed for the oil. I also left out the honey. I didn't have soy milk, so added some cottage cheese and about 1/4 cup berries. I have had this for 5 days in a row and think I could and will eat it every day for breakfast. EDIT: I first reviewed this 10 months ago and I am still eatin it at least 4-5X a week. It is healthy and fills me up so I'm never snack through the mornings. UPDATE: It's been 2 years and I still eat this at least 4-5X a week, with a big spoon of cinnamon mixed in.-28 Nov 2006

by Jillian

Great recipe - I added some cinnamon, nutmeg, and a dash of vanilla extract. Instead of topping it with soy milk, I topped it with a huge spoonful of fat free honey flavored organic greek yogurt. This was very filling and very healthy.-15 Apr 2010

10 Best Oatmeal Recipes

I love oatmeal. I have been known to eat for breakfast (not unusual, I know), for lunch and again for dinner (now getting weird).

While some people order eggs benny while brunching with friends at a restaurant, I will ask for a big ol’ bowl of oatmeal, brown sugar on the side please.

Why am I Team Oatmeal?

Well, first off let’s start with the fibre content. One bowl has about 4 grams per serving, and we should be aiming for 25-30 grams a day.

It is a slow-releasing complex carbohydrate, leaving you fuller for longer – and with the fuel to take you through your morning and last you until lunch.

Oatmeal contains important vitamins and minerals such as iron, thiamine, folic acid, vitamin E, magnesium, selenium, and zinc.

A bowl of oatmeal for breakfast will also help re-stabilize your blood-sugar levels, giving you the energy needed to tackle your busy mornings and help you manage your weight.

Not all oatmeals are created equal, though. The pre-packaged, instant oatmeal packets are filled with sugar and unnecessary chemicals and additives that we just don’t need first thing in the morning.

Don’t be fooled, even the weight-controlled instant oatmeal isn’t that healthy for you.

If time and convenience are the reasons you reach for those handy little packets in the early hours, then allow me to show you how you can make a healthier, cleaner version in just under five minutes – using ingredients that you most likely already have in the cupboard!

Steel-Cut Oatmeal Base

I, personally, prefer steel-cut oats because they have a higher protein and fibre count than rolled and quick cooking oats. This recipe I make on a Sunday and it provides me with 4 servings of oatmeal which I then refrigerate and re-heat during the busy work week.

Upgrade Breakfast With These Healthy Porridge Recipes

Even if you don’t subscribe to the popular maxim hailing it as the most important meal of the day, it’s always a fine idea to eat a good breakfast. Whereas the wrong breakfast will see you smash your daily sugar allowance before you’ve started work and raid the snack drawer by 11am, the right one provides the energy and nutrition you need to knock the first half of the day out of the park.

Porridge is the right kind of breakfast. Those wholegrain oats are packed with vitamins, minerals and fibre, and provides slow-release energy that will see you chugging through to lunch. Plus, the milk gives you a decent protein hit. But it’s hardly the most inspiring meal and its high carb content means that it can cause a spike in your blood sugar levels. Thankfully, there’s a simple solution that will help to regulate your blood sugar while also making the dish more delicious. Adding cinnamon to a carb-based meal can prevent blood sugar spikes, according to a study in the journal Nutrition And Metabolism. Even better, add half a scoop of protein powder to your porridge mix along with a handful of blueberries for an antioxidant boost and you’ve got a quick, tasty muscle-building meal.

Hulled finger millet or Ground millet porridge

I love the idea that this millet porridge recipe can be made two ways:

  1. If you prefer to have a whole grains breakfast porridge, which is similar to rice pudding or tapioca pudding, then go with hulled finger millet*.
  2. If you prefer to have an oatmeal-like experience, then use millet flakes* or just grind your hulled millet pearls in a food processor or in a coffee grinder.
  3. I don&rsquot recommend using millet flour* as it will be more like a pudding than a porridge.

It is up to you really. I tried the first two versions and the ingredients in the recipe card are working in both cases. The first version is more grainy, while the second version is rather a thick and creamy porridge. You can see the difference in the below picture.

If you are making millet porridge for one , we recommend using a coffee grinder or what I usually use is the chopping bowl of a hand blender*. If you wash your millet, please dry it up among towels otherwise grinding wet millet grains properly is really hard.

Apple Cinnamon Baked Oatmeal

Serves: 6
Nutrition: 340 calories, 19 g total fat (9.2 g saturated fat), 131 mg sodium, 36.7 g carbs, 4.8 g fiber, 14.5 g sugar, 8.8 g protein

Apples and cinnamon are as classic a flavor combo as they come—but did you know the duo can help you shed pounds and stabilize your blood sugar? Skip the apple pie and stay right on track with your better-body goals with this warm baked oatmeal.

Get the recipe from Five Heart Home.

Pumpkin Pecan Egg White Oatmeal

Lately, I've been really into adding egg whites to my oatmeal for a little extra protein. You can do it with pretty much any oatmeal recipe, by first cooking the oats without the egg whites, then stirring everything together in a bowl off the heat, then cooking the oatmeal and egg whites a second time over really low heat, just enough so that the egg whites cook but not so much that they start to scramble. Liquid egg whites are best for this, since they're already pasteurized and won't scramble as quickly. This version is flavored with canned pumpkin, so it's perfect if you opened a can to make something else and need to use up what's left. Get the recipe here.


To make this on the stove-top instead of the slow cooker use the following method:

  • Grind the millet as stated in the original recipe
  • Place a medium sauce pot over medium heat. Melt 1-2 tablespoons coconut oil. Once hot, add all the millet and &ldquotoast&rdquo in the pot for a minute or two.
  • Add the remaining ingredients except omit 1 cup of water and the cinnamon stick.
  • Bring the mixture to a simmer while stirring then reduce the heat to medium-low.
  • Place a lid on top of the pot and let cook for 10-15 minutes or until liquid is mostly all absorbed.
  • Remove the lid and stir well before serving. It will thicken further as it cools.
  • Top as desired and enjoy!

How to make oat flour

Oat flour is so easy to make, it’s literally only one step. (Yep, that’s why we love it!) Here’s how to make it:

  • Place 2 cups rolled oats in a food processor or high speed blender. Blend for several minutes until a fine flour forms. 1 cup of rolled oats equals 1 cup oat flour, so here you’ll get 2 cups.

One final thing to note is that oat flour is not a 1 for 1 substitute for all-purpose flour. You’ll need to use oat flour recipes that are especially designed for using it. The gluten in all-purpose flour provides lift in baked goods, but oats are very dense. So unless a recipe has been designed for oat flour, we don’t suggest trying it as a flour substitute.

So, don’t substitute it in our pizza dough or sourdough bread and expect it to work! Instead, look to these oat flour recipes that we’ve designed to work especially with this special flour. Ready to get cooking?

How To Make Breakfast Apple Cake

It’s pretty easy if you have a hand blender. It might also work in a blender too. You add all the ingredients into a bowl or a blender process them until smooth, add some more oats in the end and then spread in a smaller baking pan. Bake at 180 C / 350 F for around 20-30 minutes and then wait until the cake has cooled off.

Then you slice it and keep those slices in an airtight container in the fridge until they’re needed…I’m sure it will be soon enough.

  1. Preheat oven to 350 degrees F. Spray a 9 x 13 baking pan with olive oil or cooking spray.
  2. In a large mixing bowl, whisk together the yogurt, olive oil, eggs and vanilla until well combined. Whisk in the milk.
  3. Pour oats evenly over the milk mixture but do not stir. This will create a "bed" for the rest of your dry ingredients.
  4. Sprinkle salt, baking powder and cinnamon evenly over the top of the oats. Stir until well combined. I like to check to see the cinnamon mixed evenly throughout the batter as a clue to how well it's combined.
  5. Pour mixture into prepared pan, spreading oats evenly. At this point, you can bake it plain and add your favorite toppings later or sprinkle fruit, nuts, chocolate or other toppings right on top before baking.
  6. Bake for 40-45 minutes until firm to the touch, lightly golden on top and a little golden brown around the edges. (I always bake mine for 45 min) Allow to cool for 5 or 10 minutes before cutting.
  7. Cut into 12 squares and serve. Store leftovers in refrigerator and reheat in microwave.

*This is baked oatmeal, so even though it might look like a muffiny cake, the texture is much more moist. It's not wet like a bowl of oatmeal, but you wouldn't mistake it for cake.

*There is NO added sugar in this recipe. We like to add toppings and sweeteners to our own individual bowls. If you'd like to add sugar or other sweetener, use the chart in the blog post as a guide for how much to add to the recipe. Just add it along with the salt, baking powder and cinnamon.

*Old fashioned oats are best for this recipe. I've never made it with quick oats, but you can experiment. I think they might absorb more liquid, so you might have to reduce the quantity of oats.

*I love adding the vanilla almond milk. It's great because I don't have to measure. I just use the whole 4 cup carton. Between that and the vanilla extract and cinnamon, it just smells amazing while it's baking. However, you can use any kind of milk you like. You can even substitute water.

*Sprinkling the salt, baking powder and spices evenly over the dry oats helps with getting them evenly incorporated in this one bowl recipe. If you add the cinnamon directly into the liquid, for instance, it's more likely to clump.

*This recipe is infinitely adaptable. Add all kinds of toppings before baking or after baking. Eat the oatmeal with a fork or break it up and pour milk over it in a bowl and eat with a spoon.

*I give lots of ideas for substitutions for the milk, oil and yogurt in the post. Check out the post for lots of adapatable ideas!