Mama Bear's Porridge

Mama Bear's Porridge


"My Mama Bear made this for us all the time! Even oatmeal haters might like this version. It's sweet and custardy, and keeps you full 'till lunchtime. By the way, don't balk at the 'raw eggs' that get stirred in - the hot porridge cooks them completely. Bears prefer honey, but brown sugar can be used instead."

Ingredients 20 m {{adjustedServings}} servings 507 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 507 kcal
  • 25%
  • Fat:
  • 20.5 g
  • 31%
  • Carbs:
  • 64.2g
  • 21%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 237 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a large saucepan, bring the water to a boil. Combine the powdered milk, oats and cinnamon; quickly stir into the boiling water. Return the mixture to a boil, then reduce heat and simmer for 5 to 10 minutes, or until the mixture is the desired thickness.
  2. Remove from heat and mix in the raisins and vanilla. Beat in the eggs one at a time, mixing well after each. The hot porridge will cook the eggs completely. Divide the porridge between 4 bowls. Top each one with a teaspoon of butter, 1/4 cup of milk , and drizzle with honey.
Tips & Tricks
Chef John's Buckwheat Pancakes

A great pancake with 100% buckwheat flour!


A delicious homemade breakfast cereal with dried fruit, nuts, oats, and bran.

Rate recipe

Your rating


Reviews 92

  1. 110 Ratings


I really love this! I've made it several days in a row. It's protein packed- far more than regular oatmeal, so it's a great energy boost for breakfast, and a good source of calcium with all the extra milk added. I did leave the oatmeal on the burner for a minute or two after the eggs were added, so I was sure they'd cook. I also omitted the honey during cooking because the first time, it burned. My kids didn't like this (I thought I could sneak the eggs on them) but I love it. It's a recipe you can play with too - I scaled it back to one serving and still added both eggs and it was really custardy and good. If you like bread pudding and you like oatmeal, you'll like this. This is also a great recipe for expectant moms like me, whose doctors recommend a very high protein breakfast and three glasses of milk a day for calcium (hard to get those in!) - this meets a LOT of those requirements into one really yummy breakfast! Thanks for sharing!!


This recipe requires a little modification if you like your porridge thick instead of runny, that is why 4 stars instead of 5. I added 2TBSP more oatmeal, and then still had to continue cooking on low after the addition of each of the eggs to reach my desired consistency. However, at that point I was very pleased with the overall product. I knew it wouldn't be sweet enough for my family, so I substituted 3 TBSP of brown sugar for the honey and mixed it in with the eggs. Then we sprinkled brown sugar on top... oh, and I used just a TBSP or so of half n half on top of each bowl instead of the quarter cup of milk. Didn't have vanilla, so used a few drops of almond extract... and omitted the raisins as we don't like them. It turned out delicious and I agree with the other reviewers, it packs an oatmeal breakfast with an extra protein punch so it sticks to your ribs! Thanks.


When I was a kid, I had to eat oatmeal for breakfast and I wasn't allowed to dress it up with sugar, butter or even honey, so for years, the mere thought of oatmeal was enough to make me gag (I know, I know, Oliver Twist would've been quite pleased to eat my portion, even without sugar), but when I saw that this recipe tasted "custardy" I had to give it a try. I'm glad I did! I used brown sugar instead of honey and I added 1/4 teaspoon salt. This will be great on cold winter mornings.