I love porridge, I've tried all different sorts, cooked in different ways. But it lays so heavy in my stomach.
I also found that about 1 hour after eating it I felt hunger.
So most mornings now I have yoghurt and frest fruit or a smoothie a that will easily keep me going till lunch time.
But I do crave porridge from time to time.

I cook a batch of steel cut Irish Oats(i1cup in 4 of water). for a serving I put 1/4 of the cooked oats in a bowl and microwave, then add 1/4 cup dried cranberries and 1/4 cup raw sliced almonds and 1/4 cup skim milk.

I luuurve porridge and have it almost every day, all year through.

I've never tried it, but a friend told me that soya milk tasted sweeter than normal milk so she didn't need to add anything to her porridge.

I used to eat it with loads of sugar, but I have gradually weaned myself off it and can happily eat it totally sugar free now - don't go cold turkey, do it gradually and your taste buds will get used to it. I make it with skimmed milk and water (roughly half and half). I can make it with water only, but the calcium in the milk is good for you!

Patricia, try adding some other grains and not just using oats. I add millet and quinoa and it gives the porridge a firmer texture that's not so "gloopy". It also gives it a nuttier taste which I like.

Fiona

Teresa, I can't take normal milk on my porridge because I think it tastes too sweet. I buy Alpro Light - not sweeter but can't really describe how it's different.

I make my porridge with water, and have it swimming in around 100ml of soya milk! That's got 140g of calcium in it - I think that's about the same as ordinary milk. They've got a website according to my carton - www.alprosoya.com - probably get more info there, and they might even send you a free sample!

Thank's for the tip Fiona C, I'll give it a go.

I use whole oats for my porridge every morning with skim milk but I am not certain that my portion size is right. Is one cup oats right? And does anybody know how many calories it would be? I don't add anything else to it. Thankyou !

Sophie - try this website http://www.caloriecounting.co.uk/welcome/intro.htm

Just weigh your cup of oats tomorrow before you make your porridge then you can work out the calories. You may get an unpleasant surprise! I used to cook pasta by the handful - well fistful - until I weighed it and realised my portions were enormous! Now I weigh out all portions of rice, pasta, and of course my porridge ingredients.

Porridge is one ingredient that I ALWAYS weigh or measure. There's such a big calorie difference in such a small amount of oats so it's very easy to be eating far more than you think.



Depends on the size of your cup!

.... used to be an F but can get into an E now

Good for you.

hehe well my cup is nowhere near an F! its a standard cup measurement - i use a baking measure. I think i may just switch to weetabix - much easier!

Once you've found a suitable measure and you know what that is, you can do it my volume. I have a little red scoop that one of the porridge people give out every now and then and I just measure out the oats with that.

Porridge is much better than weetabix for filling up up for longer!

Marks and Spencer do a great Banana Porridge (in sachets) for less than 190 cals including the milk.
That fills me up, and is microwavable.

I have a certain dish I make my porridge in, and at the weekend I measure out the oats into sandwich bags so I can quickly just empty one in a morning into my dish, then add the milk/water up to the line of the pattern on the bowl (so it doesn't need measuring either). Pop in the microwave while I make my tea, set it on delay timer to cook for 5 mins 30 secs on medium power.

By the time I come down its perfect and ready for eating!

Recently discovered pouring boiling water on musli results in a quick and tasty sort of porridge. Has anyone else tried this?

Funny sort of accident, this!

It wasn't an accident, though I could see how it might happen if making tea at the same time, more an experiment as I wanted a hot breakfast and had limited resources while on holiday.

... sounds like man porridge to me. We girls like to make our porridge from scratch with all sorts of ingredients. That's probably a girl thing!

I did used (or is it 'use') to like 2 weetabix with a little milk then left it for a while and then mixed up. Unfortunately I topped it with demarara sugar - not so healthy now!

I was inspired by your ideas. Yesterday I got some mixed spice which contains cinnamon, ginger and nutmeg and added a little to my porridge, along with some sunflower and pumpkin seeds and prunes. Wasn't a great fan of the prunes (I'm not a great fan of any sort of fruit in porridge and I have tried a few), but the spice and seeds made it more interesting with a bit of bite. Ill definitely do this again.

Teresa, I make porridge with 25g of millet, 25g of quinoa and 75g of jumbo oats (makes 5 portions). The millet and quinoa make it a bit chunkier than just oats, which I think can sometimes be a bit "baby-food" on their own. I've also tried it with bulghur wheat which gives a nice texture.

Must admit the 1st time I tried making my porridge with water it was like eating wallpaper paste. Now like Teresa I use half skimmed milk & half water &then put Muler Lite with strawberries/grapes/banana or whatever's there & it's very tasty and very filling.
Anne

I've never mixed yogurt with porridge but there were at least 2 people advocating it on this thread - do you just swirl round the yogurt into the cooked porridge? Presumably you don't cook the yogurt?

Have you tried chicken tikka masala porridge.................ONLY JOKING.

I've tried porridge with plain yoghurt and a spoon full of honey which is delicious - could almost be a dessert.

I have also added leftover porridge, cut into chunks, to stew for a main meal which is quite filling.

So versatile

Roger, I can't imagine putting porridge into stew! I associate it with sweet things, but I suppose it's a slimmer's version of dumplings!

Jaki I believe Scottish porridge was traditionally made with salt.

You'll have to ask a scot about keeping oats Im sure my mum works with someone that lines and fills a draw with them and I think water and syrup Ill have to double check but it keeps for ages apparently! Sounds a bit wrong to me.

Just thought Id big up porridge as I never used to like it but spent a weekend on a budget trekking across ghastly hills and valleys it was a morning energy salvation and hopefull will be available for a month abroad. Im vegan so prefer it with water and dried fruit, cooking a banana in it releases the sugar and I have a it of a thing for dessicated coconut if I cook it on the hob.

I start university in september I have a feeling I will live on it-its so cheap!

Jaki
Gosh that takes me back to quaker porridge days when I was young. We also had golden syrup on it but obviously not now!

Bringing porridge back up to the top as been discussing it in another thread! Also, September is here and winter draws on... (not as big as last year's though!)

Any good new ideas for porridge?