Oat porridge with milk and water

About this recipe

Porridge is a warm oat breakfast made by gently heating flakes in liquid until the cereal softens and thickens. This uncomplicated version combines whole dairy milk and water in equal amounts. The milk gives the porridge a mild creamy flavour while the water keeps the mixture light enough to simmer without forming a dense paste. Quick rolled oats are used rather than steel-cut groats, which need much longer cooking. A small increase in the oat amount relative to the earlier version makes the finished bowl a little more substantial while keeping the milk-to-water ratio unchanged. The flakes should be soft but the porridge should still flow from a spoon when the pan comes off the heat: three minutes of standing will thicken it further. Stirring right across the bottom helps protect the milk from scorching. No additional sugar, honey or toppings are needed. Ordinary dairy milk still contains lactose, and standard oats are not automatically gluten-free.