Perfect Oatmeal Porridge

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Perfect Oatmeal Porridge

Oatmeal porridge has been a traditional breakfast food for hundreds of years. On a winter day  it is so warming to have a steaming bowl of porridge with raisins.  In the summer I do not cook them just soak; see my recipe below.

I like the old fashioned oats as they have a fuller flavour and are healthier.  You can eat this as a raw meal or make it into regular porridge.  As they take longer to cook I often soak them over night but you do not have to.

oatmeal - gluten free

Oatmeal & Sultanas

Ingredients:
1/3 cup old fashioned oats (rolled oats can be used)
1 cup water
2 Tablespoons sultanas
Pinch of salt

Directions:
1.    Put all ingredients in a sauce pan except the salt.
2.    Let them sit over night.
3.    In the morning add a little salt.
4.    You can at this stage just eat them and if you would like include some of the below additions.
5.    Bring to a boil then turn heat down and simmer, stirring frequently till thick, adding more water if necessary.
6.    Done this way, it is as fast as quick cooking oats and the bonus is the sultanas are plumb and juicy.
7.    If you do not get around to soaking overnight; simply put all of the ingredients in a pot, bring to a boil, turn heat down and simmer, stirring frequently till thick, adding more water if necessary.

Makes: 1 serving

Additions for fun mmmmmm:

  • Raisins or prunes or dried apricots
  • Chopped fresh pear
  • Sliced banana
  • Ground flaxseeds
  • Coconut
  • Sesame seeds, Sunflower seeds or Pumpkin seeds
  • Ground cinnamon and/or nutmeg
  • Chopped almonds, pecans, or walnuts
  • Top it with almond or rice milk.
  • I like mine with tablespoon of Coconut Oil, Udo’s Oil or Flax Oil.
  • Sometimes I add a little molasses.

1 bowl of oatmeal a day (3 grams of soluble oat fiber) typically lowers total cholesterol by 8-23%.

To learn more about all the benefits of eating oatmeal click here: Oatmeal

By | 2017-10-29T15:42:04+00:00 June 2nd, 2011|Breakfast, Grains, Recipes|5 Comments

About the Author:

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

5 Comments

  1. Gail November 15, 2012 at 9:03 pm

    I eat porridge every day (mostly for a snack before bed) and love it best with salt, no sugar, blackberries or blueberries and then whipping cream poured over the top!

  2. Laura Morris Gordon July 24, 2014 at 11:46 am

    A nice recipe for a good Porridge from a Panamenian,
    1) I do not measure anything I cook, so just use common sense ingredients: 1 Large big pot of water, some salt, and cinnamon powder let the water come to a complete bowl. Mix in a separate bowl Cream of Wheat inriched in Iron and Calcium, Quaker Oats the old fashioned oats mix in a little warm water when the water is bowling pour into the pot and keep stirring so it does not get lumpy, turn the stove down so it does not come over on the stove let it bowl until it is very thick.

    I let it cool and Blend it and put into a large mug and refrigerate. Everyday my daughter puts into a blender with Papaya, and Ripe banana for my Grandson Sonnie he has 3 bottles of these a day put his Polyvisol into and he 36lbs and 38″ in height is father is a big guy. I eat this everyday with the fresh Papaya or flaxseed or peaches, this is very good recipe for elderly you can add milk and sugar and nutmeg also. I am 62 I still working for 44 years and I exercise everyday. A lots of praying and Meditation and humble your self.

  3. Randy Fritz July 24, 2014 at 1:53 pm

    Hi Laura, This is Diana’s recipe but I just had to reply as editor since I enjoyed your comment so much.
    That you for sharing your version of porridge. I like simple myself and I agree that exercise, prayer, meditation, and humility can go a long way!

  4. Diana Herrington July 26, 2014 at 10:25 pm

    Laura, thank you for sharing. Ilike the way everyone in your family uses your mixture and adds to it for their own enjoyment.
    Certainly know what you mean about not measuring. I never measure anything when I am cooking….except for posting recipes here and for my course.

  5. Taiye April 16, 2016 at 4:55 pm

    Comment…am taiye, i love your recipie can a person with yeast infection eat oatmeal because like it

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