5 Ingredients or Fewer
April Bloomfield's English Porridge
Popular on Food52
66 Reviews
amyinthegarden
January 14, 2024
Made exactly as the recipe is written and loved it. The texture is wonderful; better than just rolled oats or steel cut oats alone for sure! I found the salt level perfect to my taste, balanced with the bit of sweet. Topped with some blueberries and toasted walnuts.
Kimeves
August 27, 2022
I love this version of English porridge- it’s so delicious - salty with a little sweet. I have made this recipe with milk, coconut milk and cardamon, spices - many ways to go with it!
Kate
April 27, 2022
I love this oatmeal recipe. I often bring oatmeal to work and used to make steel cut oats in the instant pot in mason jars but when left in the fridge the texture was never satisfying. This is the perfect texture and do delicious!
ellenspirer
January 16, 2022
I loved using a combination of steel cut and whole oats - great texture. I was very short on Maldon so used 1.5 tsp Diamond Crystal kosher salt and it was much too salty IMO. And I love a good amount of salt in my oatmeal! But this was too much. Not sure if the kosher versus flaky made a difference but I see others expressing the same. I would start with 1 tsp next time, or perhaps 3/4. Otherwise a great recipe.
Matt
February 14, 2021
One of those recipes that became a staple in our house. I can't imagine ever wanting a different porridge recipe. Even our toddler loves it
Mardee
August 22, 2020
I was skeptical but tried it, and OMG, I am a convert! This was the perfect meld of flavor and texture! I've been making steel-cut oats for years, but I am switching to this recipe. When I first tasted it, I thought the salt might be a bit much, but gave it a sec and it blended into a delicious flavor on my tongue. Love the creaminess of the milk and the salt/sugar combo is perfect. I used brown sugar as a sweetener, and substituted almond milk for dairy. Love this and will be making this regularly!
samanthaalison
February 16, 2019
I loved this! It sounded like a lot of salt but the saltiness makes the end product seem way more complex somehow. Even my oatmeal-hating husband liked it.
Jennifer S.
January 6, 2018
I make this a lot in the wintertime. I've even memorized the simple recipe. It's perfect, and leftovers warm up nicely.
Eve B.
November 1, 2017
1 1/2 tsps of Maldon sea salt was way too much. I had to cook another 1/2 cup oats to add to this to somewhat balance it out. I think next time I'll start with 1/2 tsp Maldon sea salt. You can always add more!
I liked the texture of the two different oats.
I liked the texture of the two different oats.
Maybelle
October 25, 2017
Game changer for breakfast. SO finally ate steel cut oats without a fuss. And for me, this is the breakfast oats I've been dreaming of. Thank you so much for sharing!!
Plexia
October 11, 2017
I make my porridge with salt, hot water and add a spash of milk or cream or whatever at the end. IMO salt and water is much nicer than all milk no salt, as it brings out the flavour of your cream, fruit, coacoa etcwhile keeping the oats fluffy. It might take some getting used to but it's the BEST. Also, tesco organic porridge oats are amazing.
Christina @.
August 3, 2019
THAT is the traditional Scottish way and the Scots know their porridge! You are absolutely right! :)
Martian
June 16, 2016
Delicious and way too salty. I added a little over 1tsp Maldon salt and found I had to add more maple syrup than I prefer to balance out the dish. I do like the salt, but will start out with halt tsp next time
Maya M.
January 24, 2016
This has become my go to oatmeal recipe. i just can't have oatmeal any other way. Because my boyfriend is vegan, I usually find some fatty substitute for the whole milk, like full fat coconut milk, or mixing different proportions coconut cream and water, or lately pecan butter as a pecan nut milk. So grateful to have found this recipe!
Dawn
November 19, 2015
My go-to oatmeal is old-fashioned rolled oats with some chia seeds, lots of cinnamon, some raisins, a sliced bananna and almond milk or regular milk, then a tsp. of honey. I sometimes add a little raw almond butter as well. Yummy! But I'm going to try this as it would be nice to mix it up. I'm not going to use the salt, however. I never put salt in my oats. It just isn't necessary.
D. Z.
November 13, 2015
I read this recipe because I, too, mix 2 kinds of cereal for my porridge: Scottish Oatmeal (Bob's Red Mill brand) and Red River Cereal. The Scottish Oatmeal is finely milled and cooks very quickly, in about 10 minutes, which coincidentally is the recommended cooking time for Red River. It has a different texture than rolled oats, which I prefer.
Red River Cereal is a Canadian product, originally from the province of Manitoba, now produced by a subsidiary of Smucker's. It's made from cracked wheat, cracked rye and flax. It's available in many parts of the US and is worth looking for. It's great with the Scottish Oats.
Mixing rolled and steel-cut Oats, and cooking for the time recommended in this recipe sounds quite unappealing. Steel-cut oats take much longer to cook than 20 minutes. There's way too much salt in this recipe, too.
Red River Cereal is a Canadian product, originally from the province of Manitoba, now produced by a subsidiary of Smucker's. It's made from cracked wheat, cracked rye and flax. It's available in many parts of the US and is worth looking for. It's great with the Scottish Oats.
Mixing rolled and steel-cut Oats, and cooking for the time recommended in this recipe sounds quite unappealing. Steel-cut oats take much longer to cook than 20 minutes. There's way too much salt in this recipe, too.
fj62
April 16, 2015
I wanted to like this, but neither me nor my husband cared for it. Even with tweaking the salt/maple syrup, it was too salty. Also the consistency was still rather heavy. Neither of us is picky and we both like oatmeal.
Alicia W.
April 10, 2015
Porridge is my favourite winter breakfast. Granola/Muesli my favourite summer breakfast. I use all milk, no water for the extra taste and nutritive value that milk gives. Next time I shall try the 2 types of oats for the more contrasting creamy and chewy texture. Interesting how many comments fall into the "Yes but no salt" or "Yes but no sugar" camps.
pursnl
November 16, 2014
The traditional Scottish version is an acquired taste but once you get there, the idea of adding sweetness in any form is nasty. Growing up on the border of England and Scotland we would start breakfast with porridge similair to this recipe, follow it up with a smoked kipper or eggs and breakfast meats (blood sausage anyone?). I love this recipe and can appreciate the many variations. But if I start the day with the salty Scottish version, (Malden salt please) with thick pouring cream on top, I feel invincible.
Christina @.
August 3, 2019
I disagree; I think the traditional Scottish version isn't acquired, it's just unheard of (practically) outside of Scotland. People in the US aren't adding nearly enough salt to their porridge (although this recipe sounds like it's going over the top with salt) or even none at all, which makes porridge inedible in my book (blech...). I also prefer to call it black pudding (sounds better) and it's one of my favorite foods EVER!!! :)
Patricia W.
November 15, 2014
There's no reason to add salt, especially the amount recommended in this recipe. My go to breakfast is oatmeal, even in the hot Texas summer. We cook an apple with the oatmeal, add a scoop of protein powder, no added salt and no added sugar. Top with fresh blueberries and blackberries. Perfect.
Christina @.
August 3, 2019
That's like saying there's no reason to add salt to pasta. There absolutely is, and it's flavor. Even if topping with a sweet ingredient like fruit, salt will make the porridge much more flavorful (I do think there is too much in this recipe, though). Do a side by side taste test and you'll see/taste the difference. In Scotland, the World Porridge Championship would disqualify your entry (has to have salt) and the Scots are the porridge pros.
yellowbinder
November 15, 2014
My son says that when eating Scottish food you don't want it to be too traditional (Haggis anyone??). Very good porridge, though. A bit on the salty side for our taste.
Christina @.
August 3, 2019
Even haggis is delicious when prepared properly :) https://www.christinascucina.com/haggis-neeps-tatties-tower-burns-night-haggis-turnips-potatoes/
Alba
April 9, 2014
"English" porridge? I hear millions of Scots laughing. Traditionally eaten with very thick cream and nothing else. It's the salty kick that is authentic. However, great with chopped almonds or dates or flavoured, slightly, with cardamon or mastic.
Alba
April 9, 2014
I should add it needs to be well cooked and smooth. It absorbs a lot of liquid such as milk or water. There should be no lumps. Best cooked over night in a slow cooker.
Christina @.
August 3, 2019
I'm from Scotland and I don't really care if this recipe is called English because it sure as hell isn't a Scottish recipe! ;)
Joyce
March 23, 2014
I cook steel cut oatmeal in my crockpot in a 4 qt glass measuring jug surrounded by water for 12-14 hours. The next time I will use 50/50 oats and see what happens.
Valentina S.
February 22, 2014
I think I know where that bowl comes from...I have one just like that :) It's a common item in japanese houseware shops. If you are in NY, it can be found at the Sunrise Mart (I got mine at the one near St. mark's) or at Mitsuwa marketplace over in NJ. It should be easy to find online, too.
Jennifer M.
February 19, 2014
I will make this for my husband who hearts oatmeal everyday of his life...I on the other hand dislike oatmeal but heart the bowl!
cassandra G.
February 19, 2014
sounds wonderful but where did you get the gorgeous bowl? Cassandra Greene
Manhattan T.
February 7, 2014
Have made this several times now by chucking all ingredients into the pot, letting them soak for however long I've got (30 min. max) then bringing to a boil, reducing to strong simmer and stirring. Works like a charm. Lovely cooked w/ a diced apple (as P Walters did...thanks!) and a splash of vanilla. Keeps great in the fridge.
elise M.
February 1, 2014
Winter means oatmeal. I am breaking my grain-free diet and indulging for 1 week.
Signed,
Temporarily egged-out.
Signed,
Temporarily egged-out.
Cat
January 12, 2014
Nice touch combing the two oats for the chewy/creamy balance! For an easy head-start for all whole-grain cereals, soak in partial amount of cooking water in the pan the night before. Only don't add the salt until morning as I've read it inhibits the fermentation that contributes to better digestion.
Patricia W.
January 8, 2014
We use almond or coconut milk and cook it with a cut up apple. The apple and berries are my only sweetener, too.
Gunners M.
January 8, 2014
I have been making some for years.I make enough to last all week,just reheat so good!
BadCat
January 8, 2014
With the cold snap I've been looking for something that would be both hot and sustaining. This is both! I omitted the salt entirely as I thought that it made it far too salty. So easy to make in the morning before school.
Lemongrass&Lime
November 26, 2013
Delicious and will be going into regular rotation at my place. What a lovely idea to combine steel cut and rolled oats. Beautiful texture. I grew up on porridge and would often stir in a spoonful of crunchy peanut butter and some honey into mine. Now I prefer it with fresh berries and no sweeteners.
happyxbelly
November 9, 2013
Oh this was beautiful. This porridge is much more than "just right". I posted it on my blog on how it's like falling in love -- http://happyxbelly.blogspot.co.uk/2013/11/the-perfect-bowl-of-porridge.html
Thanks so much for this recipe - it's perfect!
Thanks so much for this recipe - it's perfect!
JadeTree
July 4, 2013
We love this! Oatmeal had fallen from favor last year but this has revived it. The full isle of salt was too much for us, so we do a generous 1/2 tsp. divine with the brown sugar and toasted pecans. This is our oatmeal recipe now!
SuSanFran
June 24, 2013
I coated the sides of the slow cooker with just a little bit of canola oil, and I had very little problem with oatmeal sticking to the sides. Great recipe - this will be my go to oatmeal from now on.
pursnl
May 25, 2013
Stirring (with silicone whisk) makes for creamy/nutty texture. I reduced salt to 1tsp and found it just lovely.
kath1
April 23, 2013
If you soak it overnight (without the salt) it'll cook in 5-10 minutes (depending how much you make). The longer you cook it the stickier it gets, the more you stir it the creamier.
KatieFioreSkinnyChef
April 21, 2013
I think the key to good oatmeal, is to stir it constantly. Cook it like risotto.
Manhattan T.
April 17, 2013
Fabulous texture, even using 2% milk. It IS a bit too salty for our liking, and I used only 1 full tsp. of Maldon. My daughter LOVED this -- and joked about Three Bears and Little Miss Muffet while consuming an entire large bowl. Can't wait to make it again -- maybe every winter morning.
hannah2111
April 15, 2013
Would this work in a slow cooker or would the rolled oats get overlooked?
Kristen M.
April 15, 2013
I haven't tried it myself, so I'd love to hear if someone has. I wouldn't worry about the rolled oats getting overcooked -- they're supposed to melt into the porridge while the steel-cut oats keep a bit more texture.
hannah2111
April 16, 2013
I think I'll give it a go and see what happens. Hopefully it works out well!
hannah2111
April 23, 2013
I tried it... IT'S AMAZING! Made twice the amount and left it in the slow cooker for 8 hours on low. The texture is beautiful and it keeps really well (like all oatmeal).
Reebs
June 2, 2013
Hi, I tried this as well, and although the flavor was incredible and the technique a time saver, I lost a lot of oatmeal to the sides of the crock...and it is also impossible to clean. Any suggestions?
SuSanFran
January 3, 2014
I've found it only needs 4 hours or so in the slow cooker, and then you don't lose any oatmeal to the sides of the crock. Creamy.
Rivertree K.
April 14, 2013
I make mine with a handful of dried cherries added during the cooking so they'll plump up, and a splash of vanilla. And yes, it does reheat well.
GordonW
April 14, 2013
Can you elaborate on why we should use sea salt instead of table salt? Is there a discernible taste difference?
Kristen M.
April 15, 2013
You can taste subtle differences in salts (even in different varieties of sea salt), when using them to finish dishes -- less so when mixed with other flavors. So you could use table salt here, just note that If you do (or any fine salt), you should start with much less and add to taste.
barr
April 14, 2013
I'm going to try this is a rice cooker with an all day soak of the steel cut oats in water. Sounds great.
hannah2111
April 15, 2013
Let me know how this goes and what your recipe is! It would be so much easier to do this in a slow cooker but I'm worries the rolled oats will get too mushy!
deana@lostpastremembered
April 11, 2013
I made this for breakfast and have now done it 4 or 5 times since reading the recipe a few weeks ago. It is great. The only warning is to stir it, don't neglect to do that. It will scorch on the bottom of the pan if you just let it be.
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