How To Make Porridge From Scratch

I write this on a dreary January evening  listening to the weather man saying that we can expect ‘thunder snow!  THUNDER SNOW!?

Now I don’t know about you but ‘thunder snow’ sounds like a baddie from My Little Pony or perhaps a something to run and hide from in The Hunger Games.  Either way I’m not playing with it.  I just want to hang out in my fleecy pyjamas (they’re loungewear – don’t judge me) and eat comfort food.

But my little one has to go to school, thunder snow or not and I want to set her up for the day with a good warming breakfast.  Enter – porridge.

I know it doesn’t sound very exciting but porridge can be delicious.  It doesn’t need to be laden with sugar either.  Dorothy eats hers with a bit of maple syrup but I like mine plain with a sprinkle of cinnamon.

You Will Need * for one bowl

50g porridge oats

350ml water or a mixture of water and your preferred milk

Pinch of salt

A dash of your preferred milk to finish


  • Place your oats in a pan and heat gently until you start to smell warm oats.  Trust me, this does impact the taste and its worth the extra couple of minutes
  • Add the salt and water or water/milk
  • Stir well with a wooden spoon or spurtle.   What’s a spurtle?  It’s a tradition Scottish stirrer for making porridge.  I bought one several years ago from Aviemore because I figured if the Scots say this is how you stir porridge then this is how you stir porridge!
  • Bring to the boil and then immediately reduce the heat
  • Cook on a medium heat until the porridge reaches your desired consistency – usually about four minutes
  • Spoon into a bowl and add a dash of your preferred milk to finish

Top however you like.  When I was a child my sister loved jam on her porridge because it turned it pink 💗

Love Rachel ❤

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