Warming Oatmeal Porridge Recipe

Porridge, most often made with oatmeal, has been a traditional breakfast food for hundreds of years. Now, with the quick addition of just a few ingredients, we can boost its taste-appeal and add high-quality nourishment and protein.

Nothing warms the heart like a steaming bowl of porridge with raisins, grated apple, and cinnamon, or plumped dried cranberries and sunflower seeds, or any of the other mouth-watering and nutritious optional ingredients we suggest. Porridge is a simple one-pot meal that takes only minutes to prepare–and it is comforting to know that many of our ancestors started their day the same way. Here are the recipe ideas:

For each serving:

1 cup water or more
1/2 cup old-fashioned rolled oats
Pinch of salt

Optional ingredients, to taste, to cook along with oats:

Ground cinnamon and/or allspice
Chopped dried apricots, papaya, or pineapple
Dried cranberries or cherries
2 tablespoons canned pumpkin puree
Grated orange zest

1. Place water, oats, salt, and optional ingredients in a heavy-bottomed saucepan and bring to a boil, then reduce heat and allow to cook for several minutes, until desired consistency is reached (some of us like our oats just barely warmed through, while others prefer longer cooking time to yield a creamier texture).

2. Mix in additional non-cooked ingredients, and serve immediately.

Optional ingredients, to taste, to add after cooking:

Grated fresh apple
Chopped fresh pear
Sliced banana
Ground flaxseeds
Finely chopped dried seaweed
Sesame seeds or a few drops of sesame oil
Sunflower seeds
Pumpkin seeds
Fresh pomegranate seeds
Chopped almonds, pecans, or walnuts
Maple Syrup

Inspired by Vegetarian Cooking for Everyone, by Deborah Madison (Broadway Books, 1997).


Jack R.
Jack R.4 years ago

This might be helpful to those who have constipation, I use oat bran from the health shop because i dont see this in supermarkets, it keeps me regular as much as plain oats does

Jennifer C.
Past Member 5 years ago

Healthy recipes. Thanks for sharing.