Porridge Recipe

Name: Porridge
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 2.5 cups water; 1 cup rolled oats; 1 tablespoon white sugar; 1 teaspoon salt; 2 bananas, sliced; 1 pinch ground cinnamon; 0.5 cup cold milk

Cook Time: 10 minutes

Ingredients

This recipe was developed with its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

2 cups water
1 cup rolled oats
1 tablespoon white sugar (or to taste) - Optional
1 teaspoon salt (or to taste) - Optional
2 bananas, sliced
1 pinch ground cinnamon
cup cold milk - Optional

Directions

In a saucepan, combine water and rolled oats. Season with sugar and salt to your taste preference.
Add sliced bananas and a pinch of ground cinnamon to the saucepan.
Bring the mixture to a boil, then reduce the heat to low.
Simmer the oats until the liquid is absorbed, stirring occasionally to prevent sticking.
Once cooked, pour the oatmeal into bowls.
If desired, pour a splash of cold milk on top of each serving before serving.

Nutrition Facts (per serving)

Nutrition	Amount
Calories	157
Total Fat	2g
Saturated Fat	1g
Cholesterol	2mg
Sodium	600mg
Total Carbohydrate	32g
Dietary Fiber	4g
Total Sugars	12g
Protein	4g
Vitamin C	5mg
Calcium	57mg
Iron	1mg
Potassium	333mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Origin and History of Porridge

Porridge, in its many forms, is one of the oldest known foods in human history. It can trace its roots back to ancient civilizations, where grains like oats, barley, and rice were boiled in water or milk to create a nourishing meal. The word "porridge" comes from the Middle English word porray, referring to a dish made from peas or oats. In its earliest forms, porridge was a staple food for the working class, particularly in Europe, as it provided a cheap, filling, and versatile meal. Over time, porridge spread across the world, evolving with regional preferences and the availability of local ingredients.

Regional Variations of Porridge

While porridge is enjoyed worldwide, the ingredients and methods of preparation vary greatly depending on the region. In the United Kingdom, porridge is typically made with oats and served with sugar, salt, or milk. In Asia, rice porridge, known as congee, is common, often served with pickled vegetables, fish, or meat for breakfast or as a comfort food. In the Nordic countries, a similar porridge called "grt" is made with barley or oats and is often served with butter and jam. Each region adds its own unique twist to the dish, making porridge an incredibly diverse and adaptive meal.

What Sets Porridge Apart from Similar Dishes?

Porridge stands apart from other breakfast cereals in that it is typically made from whole grains, which are cooked to create a creamy, smooth texture. Unlike cold cereals, which are often eaten with milk, porridge is served hot and can be customized with an array of toppings, including fruits, nuts, and spices. This makes porridge both a comfort food and a nutritious choice, as it is rich in fiber and can be adjusted to suit various dietary preferences. The key distinction is that porridge is a cooked dish, unlike raw cereals, which require little to no preparation.

Where is Porridge Typically Served?

Porridge is typically served as a breakfast dish in many countries, though it can be eaten at any time of the day. In Europe, it is often the go-to meal for a hearty start to the day, especially in colder climates where it provides much-needed warmth and energy. In parts of Africa, porridge made from cornmeal or millet is common, sometimes served with savory toppings like vegetables or meats. In North America, porridge is often made with oats and is enjoyed with sweet toppings such as honey, fruits, or syrup. Its a versatile dish that can be eaten sweet or savory, depending on personal taste or cultural tradition.

Interesting Facts About Porridge

Porridge is often associated with health benefits due to its high fiber content, which aids in digestion and can help lower cholesterol.
In medieval Europe, porridge was commonly referred to as "pease porridge," which was made from peas and grains and was a common food during fasting periods.
In Scotland, porridge is traditionally eaten with salt, while in other countries, sugar and milk are the preferred additions.
The famous phrase "Pease porridge hot, pease porridge cold" originates from a nursery rhyme that reflects the versatility of porridge, which can be enjoyed both hot and cold.
In some cultures, porridge is used as a symbol of wealth or abundance. For example, in parts of China, sweet porridge is given as a gift to newborns for good luck and prosperity.

FAQ about Porridge Recipe

Leftover porridge can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply add a little milk or water and warm it over low heat while stirring.

Yes, porridge can be frozen for up to 1 month. To freeze, allow it to cool completely, then transfer to a freezer-safe container. When reheating, add a bit of liquid to restore its creamy texture.

Yes, you can substitute the bananas with other fruits like apples, berries, or dried fruits. Apples work particularly well for a different flavor profile, and berries add a fresh, tangy touch.

To make this porridge vegan, simply replace the milk with a plant-based alternative like almond milk, oat milk, or coconut milk. Also, omit the butter if added.

Yes, as long as you use certified gluten-free oats, this recipe is naturally gluten-free. Just be sure to check that all other ingredients are also gluten-free.

Yes, the sweetness can be adjusted to taste. If you prefer a sweeter porridge, you can add more sugar, honey, or maple syrup. Alternatively, for a less sweet version, reduce or omit the sugar entirely.

To prevent the porridge from becoming too mushy, make sure to stir it occasionally while cooking and don't overcook it. If you prefer a firmer texture, you can reduce the cooking time slightly.

Yes, you can add nuts or seeds to the porridge for extra crunch and nutrition. Walnuts, almonds, chia seeds, or flaxseeds are great options. Add them as a topping after cooking.

If the porridge becomes too thick, simply add a little extra water, milk, or your preferred liquid and stir until you reach your desired consistency.

Yes, you can prepare the porridge in advance. Cook the oats and let them cool, then store them in the fridge. In the morning, simply reheat the porridge and add any desired toppings.

Comments

Bronwyn

10/06/2025 01:52:54 PM

I didn't try it with bananas, as I find cooked bananas too mushy. Instead, I added dried raisins, dried and chopped appricots, and chopped almonds. I upped the cinnamon, added cloves, nutmeg, and allspice, and Voila! Christmas cookies for breakfast.

Annie

07/04/2020 04:18:32 PM

I used brown instead of white sugar and apples instead of bananas for an apple cinnamon flavoured porridge. It turned out pretty well but I have to say this: do NOT put salt in this!!! Nix the salt completely unless you're going for a savoury dish. The salt very nearly RUINED my porridge but I managed to make it palatable by adding heaps more sugar. In short, this recipe should be: 1 part oats to 2.5 parts water plus any flavouring you want. Heat and mix.

RedBeet3853

03/01/2023 04:19:49 AM

I changed substituted the water wth milk, used brown sugar instead of white, and used apples instead of bananas. I didn't add any salt and put a large knob of butter at the bottom of the bowl and the hot porridge on top. For a twist you can grate an inch of ginger into it as well.

Kim

03/16/2025 06:24:32 PM

I thought this porridge was excellent! I wasn't sure if I'd like the cooked banana in it, but it really added a lot of flavor. I used maple syrup instead of white sugar, and only a pinch of salt (1 tsp is a bit much, if you ask me); and it came out lovely. It took just a few minutes to put this together, and in no time, we had a delicious, nutritious breakfast on a cold morning. I will make again! Thank you for sharing your recipe!

PoliteMiso9586

01/17/2025 08:48:02 PM

I like that this is easy to change up to what you have and like. I do one with walnuts, maple syrup and dried cranberries. I have also done one like this but with apples instead of bananas. The salt says optional so adding it to your taste at the end works. A sprinkle of salt actually brings out the other flavours.

Ita

12/10/2024 08:21:16 PM

My daughter loved this porridge. It was a combination of all her favorite flavors! I only added a pinch of salt and no sugar. Will make again!

pgsigmon

02/06/2013 06:05:51 PM

I enjoy this recipe but I leave off the sugar and salt and let the banana reduce completely and then add a handful of blueberries and a sliced strawberry (single serving) to top it off once I put in a bowl - excellent!

eliz

12/29/2012 08:33:42 AM

This is a great starting point recipe. I modified it quite a bit (no bananas, brown sugar instead of white, pinch of salt instead of full amount) and it turned out great. It was my first time making porridge, and it was a huge success. Thank you!

cheri

06/30/2009 11:21:26 PM

This porridge is great, I love the Cinnomon in it, I did add about 2 tabs. Heavy whipping cream per serving to it to add extra flavor to it, and then it was great. My kids also liked it with a little more Cinnomon and some rasins in it, but the recipe was easy and quick to make, a must in my house!

Allrecipes Member

07/11/2004 03:16:48 AM

Oops, I must have forgotten to include 1/2 cup saltanas in the ingredients when I submitted the recipe. You simply add the saltanas with the other ingredients.

Daniel Roberts

04/09/2025 12:21:07 AM

Even my roommate asked for seconds.

Dennis Robinson

03/28/2025 06:46:42 AM

Simple, fast, and delicious.

Victoria Flores

01/23/2025 04:28:03 AM

So easy, I could make it every week.

CozySoda8935

08/21/2022 04:40:28 PM

It was better than expected! I thought it would be way too salty, so I just added a bit of brown sugar and it was amazing. I was freaking out that it wouldn’t work without bananas because I realized I didn’t have them, but any fruit works just fine (I used apples). It was warm and ooey-gooey and just altogether delicious! My mom, sister and me ate it gladly. 10/10 would recommend, I’ll be making it again soon!!!

Tammy Lynn

02/16/2022 02:07:58 PM

This is a nice hot breakfast cereal. I think the bananas would have been better mashed before they were cooked. I thought the recipe called for too much salt, so I used just a dash. I used a whole teaspoon of cinnamon. I added the golden raisins/sultanas as the submitter suggested, and they were a nice addition. I topped with almond milk.

tacnayomi7

12/24/2021 03:18:51 PM

Amazing Porridge, but I recommend heating the milk up.

Cute Sniper

02/08/2020 04:19:04 PM

I made it and it was sooooo good! Instead of white sugar, however, I used stevia. Stevia is not only healthier, but more powerful, so it really gave it the bang it was missing. I'll def make this dish again.

Misskaplinski

04/01/2015 08:56:01 AM

Turned out so well! :) thank you for sharing!

Happyschmoopies

12/11/2012 08:08:38 AM

Very easy to put together and a nice hearty breakfast on a cold day. I added a little brown sugar to the top because I thought it needed to be slightly sweeter. I did not care for the texture of the bananas cooked into the porridge. They were a little too mushy for my personal preference. I would make this again, but, add some dried fruit and nuts instead next time.

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