Perfect Porridge

“Porridge is a brilliant way to start the day all year round, but particularly in the colder months of the year. This recipe uses milk but you can also make it with water if you prefer. It is important that the cooked porridge has a nice soft dropping consistency, so add a little more water if you think it needs it.”
serves 1
vegetarian & vegan friendly
Cooks in 15 mins
Difficulty quite easy


35g porridge oats
1 of the following milk options:
o 100ml whole or low-fat milk (add 50/100ml extra water when cooked)
o 150-200ml of lactose free, almond, hazelnut, macadamia, hemp, quinoa or rice milk.
o 100ml coconut milk and add extra water
o 50ml oat or soya milk and add extra water
15 blueberries or 10 raspberries or 10 medium strawberries
2 teaspoons maple syrup
2 teaspoons toasted chopped almonds or hazelnuts or 1 tablespoon shredded toasted coconut


Place the porridge and milk in a heavy-based pan with 60ml of water over a medium to high heat and bring to the boil. Then reduce the heat to low.
Add a pinch of salt and cook for 8-10 minutes until you have a thick and creamy texture, adding a little more water if you think it needs it.
Pour the porridge into a bowl and scatter over the fruit of your choice. Drizzle with the maple syrup and scatter over the almonds, hazelnuts or coconut to serve.

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