Classic Porridge
This recipe is an ideal base for adding optional nuts and seeds — especially if making your porridge with water. Feel free to swap the cow’s milk for almond, macadamia or soy milk and add fruit — poached, roasted or stewed — with just a touch of cinnamon (just a tiny amount for babies). We love serving porridge with apples roasted in maple syrup, and topped with pecans. Warm cooked oats provide a slow release of energy to sustain you until lunchtime. Legendary chef Nigel Slater (who only cooks his porridge with water) suggests letting your porridge set into cakes and then frying them in butter.
To make buckwheat porridge: swap the oats for buckwheat (you will need to cover the buckwheat with water and let it soak overnight — rinse and drain in the morning), then follow the method for classic porridge.
Ingredients 3
160 g rolled oats
600 ml milk, of your choice
Pinch salt
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Method 4
Place the and or water in a medium saucepan over medium heat.
Add the , then as soon as you see your first ‘bubble’, stir with a wooden spoon. (Traditionalists will tell you to only stir clockwise!)
Bring to a gentle simmer and continue to cook and stir for about 5 minutes until you have a beautiful creamy porridge. You can adjust the consistency to your liking by simply adding a little more or water for a slightly runnier porridge.
Serve immediately, as the porridge thickens quickly once rested. Store in a sealed container in the refrigerator for up to 3 days.
Pam Brook's tips
For younger babies, purée the porridge until smooth and allow to cool before serving. Serve topped with puréed fruits, if desired. To add nuts, stir in 3/4 teaspoon of a smooth, unsalted nut butter of your choice.
For older babies, serve as is or topped with mashed stewed fruits, and allow to cool before serving. If adding nuts, grind them into fine pieces in a blender or food processor.
For toddlers, serve as for adults, but make sure any added nuts and seeds are finely chopped. Allow to cool before serving.
To make buckwheat porridge: swap the oats for buckwheat (you will need to cover the buckwheat with water and let it soak overnight — rinse and drain in the morning), then follow the method for classic porridge.
