Pear and Cranberry Porridge

Friday, November 14, 2014

My dear Jane just got back from an adventure in western Mass., and she brought back some of the most succulent pears I've ever tasted. Decision - cut them up and throw them into the morning mix of our cranberry oatmeal. The result - bliss. The cool, crisp, sweet, yet soft pears complemented the texture and of the oats and the chewiness of the cranberries. We used the pears fresh, but we're already thinking about the possibilities of stewed pear oatmeal in the style of apple chunk porridge.

Read On 0 comments

Oat Bran & Blueberries

Tuesday, November 11, 2014

Special cross-post courtesy from Peter Hocking's food blog.

"I’ve recently started to eat oat bran for breakfast. Mike introduced it to me. It was good, so I started to make it myself. At first I didn’t think much about it—it’s just oatmeal, right?—but after checking into it’s nutritional value, I’m pretty amused.

Oat bran is the discarded outer husk of oats—that is what’s used for oatmeal. It’s most often been discarded, or reserved for livestock feed. The problem with this is that the bulk of dietary fiber in oats is in the bran. In a 1/3 cup portion, it has 7 grams of fiber (28% daily value). It’s also a good source of protein—also 7 grams.

I prepare it with 1 cup frozen blueberries (4 grams fiber) and a half-cup of Greek yogurt ( 11 grams protein). In total it’s about 285 calories.

And it tastes good."

Read On 0 comments

Cider Porridge

Sunday, November 09, 2014

It's that time of year... Almost all the good apples have been picked from the orchards, and we're left with the task of turning those unchosen apples into cider to warm us on our way through winter. In our house, we make my mom's special recipe (see below). She uses fresh orange juice and lemon juice to give a bit of bite to the winter warmer tradition.

A few nights ago, I made a little more mulled cider than I meant to. At the end of the evening, I put the top back on the pot, went to bed, and thought nothing more of it. In the morning, I woke up to the smell of cloves and cinnamon and apples from the night before, and inspiration struck. What if we used the cider to make oatmeal rather than water. The result was a bowl full of autumnal joy.

To do it yourself, all you do is substitute mulled cider for the liquid you use to make your oat porridge - the water or the milk (whatever you normally use). Soak/heat/cook as you would normally. We add cranberries to ours and have found that it rounds out the tastes of fall nicely.

If you'd like to make my mom's mulled cider to try it yourself, the recipe is below.


Harriet’s Homemade Mulled Cider
This is the cider my mom always made when I was home on break in the Fall and Winter. Many meaningful moments happened around the pot as the cider mulled - plans were hatched, counsel was given, and adventures were schemed.


3 liters apple cider

1/2 to 1 liter orange juice with pulp (depending on taste)

1 Apple

1 Orange

1 Lemon

1/2 a bottle of whole cloves

1/2 Tblspn Ground Cinnamon

1/2 Tblspn Ground Cloves

1 Tspn Ground Nutmeg

2-3 cinnamon sticks

Empty apple cider and orange juice into a large pot (or crock pot if available).

Squeeze juice from lemon into the mix.

Pierce the surface of the apple and the orange with whole cloves - pressing them into the skin so that only the top of the clove can be seen.

Add "cloved" apple and orange to the pot.

Add all spices and cinnamon sticks.


Put on low heat for 30min (or so). Leave the top off so the smell wafts though the house.

Read On 0 comments

Savory Sriracha Oatmeal

Saturday, November 08, 2014

Special feature from The Sriracha Cookbook!

Found by Peter Hocking

1 cup rolled oats (NOT instant)
2 cups water
Small handful whole cashews
1 tablespoon Bragg Liquid Aminos, or low-sodium soy sauce
1 tablespoon Sriracha, plus more for happy squirting
2 teaspoons minced fresh rosemary
1 clove garlic, minced

2 tablespoons extra-virgin olive oil
2 large eggs (free-range and organic is best)
Salt and freshly ground black pepper, to taste

In a small saucepan set over a medium heat, combine the oats, water, cashews, Liquid Aminos (or soy sauce), Sriracha, rosemary, and garlic. Bring it to a boil, cover, and lower the heat to maintain a gentle simmer. Cook, stirring occasionally, until most of the liquid is absorbed and the oats are cooked through, about 5 minutes.

While the oats are cooking, heat the olive oil in a medium saucepan over a medium heat. Once the oil is hot, crack in the eggs. Sprinkle with salt and pepper. Cook the eggs to your desired consistency, though sunny side up is my preference so the yolk can ooze all over your oatmeal. For sunny side up, cook the egg (without flipping) until the whites are set and the yolk is still jiggly, about 2 to 3 minutes.

Spoon out the oatmeal, and top each serving with a fried egg. Drizzle a little bit of leftover oil from the egg pan over the plated oatmeal. Squirt additional Sriracha over all of it should you want a little extra heat. (And who doesn’t?)

Makes 2 hearty servings

Source URL:

Read On 0 comments

Blueberries and thyme

Wednesday, August 13, 2014

At Romancing the Bean in Burbank, CA, I just happened upon a lovely treat. Breakfast porridge with blueberries and thyme. The thyme adds an unexpectedly refreshing and crisp herbal dimension to a breakfast classic - oats and blueberries. Enjoy!
Read On 0 comments

Malteser Teasers

Monday, May 05, 2014

I was looking at this blog this morning trying to decide what to put in my porridge, since it was Christmas only a few days ago I had a lot of chocolate left and thought I'd try a bit of a Maltesers Teasers bar in my porridge today!

The tiny pieces of maltesers went soft on the outside but stayed crunchy on the inside and the whole thing was chocolatey and malty and just oh so comforting! However it did get a bit too sickly towards the last few mouthfuls, but it was worth it!

Posted by Gabby

Read On 0 comments

Super-Filling Porridge

Sunday, May 04, 2014


Add 40 g of oats to a microwavable bowl and then add two egg whites to the bowl.

Next add 100ml water and 100ml milk to the bowl and mix together, the oats should be covered in the mixture.

Cook in the microwave on 50% power for 2 minutes and then after the 2 minutes add a teaspoon of dried ginger and put back in the microwave for another minute on 50% power.

Stir and add back into the microwave for another 60 seconds, again on 50% heat.

Then then the porridge is done - dependant on whether you want it thick or not - add fruits of your choice. Blurberries are a must as they're super tasty, but dried fruits work well too; cranberries, raisins etc.

The fibre from the oats and blueberries will keep you feeling full all morning and the protein in egg whites which keep hunger at bay until well into lunch time.

Posted by Wesley

Read On 0 comments

HEALTHY Porridge w/ LSA, Honey and Cinnamon !!

Saturday, February 16, 2013

Store bought LSA (ground linseed,sunflower seed and almonds), a tsp of honey and a few dashes of cinnamon to taste ! Healthy and sooooo GOOD !!!!

I also add a little bit of oat bran to give it a little more of a healthy boost and keeps you fuller for longer !

Posted by Grace
Read On 0 comments


Saturday, February 09, 2013

This is a traditional Japanese breakfast demi-porridge. Unlike a regular porridge, you don't cook it to draw the starches out. Start with some cold, leftover rice in a bowl. Boil a pot of water, and then brew some genmai-cha -- this is an inexpensive green tea flavored with toasted brown rice. Pour the hot tea over the rice. Add salt. If you have it, you can add a salted pickled plum (umeboshi). Also popular is some salmon flakes. Stir it up and eat.

There are also some expensive packets to make this "instantly". I think the instant stuff is inferior to using brewed tea.

Posted by John K
Read On 0 comments

Plain is the best!

Saturday, February 02, 2013

I eat mine very simple and plain.

20g porridge oats
300ml milk
1 tbsp sugar

I cook it in Bain Marie kind of pot for 50 minutes. Then I put my porridge in a bowl and add sugar and then it's resdy.

Today though I've tried it with cinnamon after reading this webside and it was gorgeous too!

Posted by Joanna
Read On 0 comments

My new bowl: Oats Made Easy

Saturday, January 26, 2013

Came up with this idea to simplify microwave porridge. I've finally gotten around to making a small production run of 50.

Take a look, and if you buy one, please send some feedback.

Posted by Tim
Read On 0 comments

Magic Oatmeal Infographic

Sunday, January 20, 2013

A visual recipe guide to make some delicious oatmeal that includes dried fruits, nuts and maple syrup.

Designed by Katie Shelly


Read On 0 comments

Porridge from Hand to Mouth

Monday, May 09, 2011

Reposted from Hand to Mouth (a comrade in porridge improvement)

We all know that porridge is healthy, but as is often the case with healthy stuff, it can get a bit boring. Luckily porridge is also a good base for other flavours, so try out this slightly tropicaaaaal version. I’ve used ‘mugs’ as a measurement as I can’t really be bothered to be precise in the morning. And use coconut chips as opposed to dessicated if you can. This quantity will serve 2.

1 mug of jumbo organic oats
1 mug of semi skimmed milk
3/4 mug water
Handful of coconut chips
Small handful of dried cranberries
Small handful of dried blueberries
1 apple, cubed – preferably something with a bit of tang like a granny smith / cox or braeburn
Maple syrup

Put the oats, water and 3/4 of the milk into a saucepan and bring gently up to simmering point. Let the mixture simmer gently for 5 minutes, stirring occasionally, before adding the coconut chips. Simmer for a further 5 minutes, again stirring occasionally. Chop up the apple whilst this is going on.

After this time, the mixture will be pretty thick and sticky. Let it down by adding the remaining milk and some maple syrup to taste (maple is very sweet, so you don’t need that much), and remove from the heat.

Mix in the dried fruit, and the divide into two bowls. Scatter the apple cubes on top, and then eat.

Read On 0 comments

Soak Seeds?

Sunday, May 08, 2011
Question from: TheLady_Kat

Hi - just wanting to know if you soak your seeds overnight like I do with my oats or do they just go in when cooking? I'm soaking my dried fruit overnight and nuts but wasn't sure about seeds.

Answer from pimp my porridge:

Hi Kat,

At the risk of being non-commital, it depends on the seeds really. It also depends on your personal taste. I prefer to have a course texture that cuts through the mushier porridge texture, so I don't soak seeds myself. But some argue that soaking seeds and nuts helps with nutrient absorption (see here). So if it's health you're after, then soaking may be the best bet, but if it's taste, texture, then to each her own. I will say though that dried goji berries are definitely best if soaked - both for taste, texture and for nutrient absorption.

Thanks for writing and reading!

pimp my porrdige
Read On 0 comments

How to make Oatmeal... Wrong

Friday, February 25, 2011 - 22 Feb 2011, 8:30 PM

How to Make Oatmeal . . . Wrong

Mark BittmanMark Bittmanon food and all things related.
There’s a feeling of inevitability in writing about McDonald’s latest offering, their “bowl full of wholesome” — also known as oatmeal. The leading fast-food multinational, with sales over $16.5 billion a year (just under the GDP of Afghanistan), represents a great deal of what is wrong with American food today. From a marketing perspective, they can do almost nothing wrong; from a nutritional perspective, they can do almost nothing right, as the oatmeal fiasco demonstrates.
One “positive” often raised about McDonald’s is that it sells calories cheap. But since many of these calories are in forms detrimental rather than beneficial to our health and to the environment, they’re actually quite expensive — the costs aren’t seen at the cash register but in the form of high health care bills and environmental degradation.
Oatmeal is on the other end of the food spectrum. Real oatmeal contains no ingredients; rather, it is an ingredient. As such, it’s a promising lifesaver: oats are easy to grow in almost any non-extreme climate and, minimally processed, they’re profoundly nourishing, inexpensive and ridiculously easy to cook. They can even be eaten raw, but more on that in a moment.
Like so many other venerable foods, oatmeal has been roundly abused by food marketers for more than 40 years. Take, for example, Quaker Strawberries and Cream Instant Oatmeal, which contains no strawberries, no cream, 12 times the sugars of Quaker Old Fashioned Oats and only half of the fiber. At least it’s inexpensive, less than 50 cents a packet on average. (A serving of cooked rolled oats will set you back half that at most, plus the cost of condiments; of course, it’ll be much better in every respect.)
The oatmeal and McDonald’s story broke late last year, when Mickey D’s, in its ongoing effort to tell us that it’s offering “a selection of balanced choices” (and to keep in step with arch-rival Starbucks) began to sell the cereal. Yet in typical McDonald’s fashion, the company is doing everything it can to turn oatmeal into yet another bad choice. (Not only that, they’ve made it more expensive than a double-cheeseburger: $2.38 per serving in New York.) “Cream” (which contains seven ingredients, two of them actual dairy) is automatically added; brown sugar is ostensibly optional, but it’s also added routinely unless a customer specifically requests otherwise. There are also diced apples, dried cranberries and raisins, the least processed of the ingredients (even the oatmeal contains seven ingredients, including “natural flavor”).
A more accurate description than “100% natural whole-grain oats,” “plump raisins,” “sweet cranberries” and “crisp fresh apples” would be “oats, sugar, sweetened dried fruit, cream and 11 weird ingredients you would never keep in your kitchen.”
Since we know there are barely any rules governing promotion of foods, one might wonder how this compares to real oatmeal, besides being 10 times as expensive. Some will say that it tastes better, but that’s because they’re addicted to sickly sweet foods, which is what this bowlful of wholesome is.
Others will argue that the McDonald’s version is more “convenient.” This is nonsense; in the time it takes to go into a McDonald’s, stand in line, order, wait, pay and leave, you could make oatmeal for four while taking your vitamins, brushing your teeth and half-unloading the dishwasher. (If you’re too busy to eat it before you leave the house, you could throw it in a container and microwave it at work. If you prefer so-called instant, flavored oatmeal, see this link, which will describe how to make your own).
If you don’t want to bother with the stove at all, you could put some rolled oats (instant not necessary) in a glass or bowl, along with a teeny pinch of salt, sugar or maple syrup or honey, maybe some dried fruit. Add milk and let stand for a minute (or 10). Eat. Eat while you’re walking around getting dressed. And then talk to me about convenience.
The aspect one cannot argue is nutrition: Incredibly, the McDonald’s product contains more sugar than a Snickers bar and only 10 fewer calories than a McDonald’s cheeseburger or Egg McMuffin. (Even without the brown sugar it has more calories than a McDonald’s hamburger.)
The bottom-line question is, “Why?” Why would McDonald’s, which appears every now and then to try to persuade us that it is adding “healthier” foods to its menu, take a venerable ingredient like oatmeal and turn it into expensive junk food? Why create a hideous concoction of 21 ingredients, many of them chemical and/or unnecessary? Why not try, for once, to keep it honest?
I asked them this, via e-mail: “Why could you not make oatmeal with nothing more than real oats and plain water, and offer customers a sweetener or two (honey, the only food on earth that doesn’t spoil, would seem a natural fit for this purpose), a packet of mixed dried fruit, and half-and-half or — even better — skim milk?”
Their answer, via e-mail and through a spokesperson (FMO is “fruit and maple oatmeal”): “Customers can order FMO with or without the light cream, brown sugar and the fruit. Our menu is entirely customizable by request with our ‘Made for You’ platform that has been in place since the late 90s.”
Oh, please. Here’s the thing: McDonald’s wants to get people in the store. Once a day, once a week, once a month, the more the better, of course, but routinely. And if you buy oatmeal, they’re o.k. with that. But they know that, once inside, you’ll probably opt for a sausage biscuit anyway.

Read On 0 comments


pimp my porridge is a place to share all the special ways we've adapted, innovated and reinvented the world's simplest dish.

How do you take yours?

tastes & types

search this site



random post