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Porridge

Porridge

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
ANNEDUNCAN

ANNEDUNCAN

This is a winter favorite of ours, that builds on a traditional British breakfast dish. We add sultanas, bananas and cinnamon and it's awesome.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 600 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. In a saucepan, combine the oats, water, salt, sugar, bananas and cinnamon. Bring to a boil, then reduce heat to low, and simmer until the liquid has been absorbed, stirring frequently. Pour into bowls, and top each with a splash of cold milk.
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Reviews

happyAZcook
37

happyAZcook

1/30/2005

I tried this recipe for myself and I really enjoyed it. The only change I made was that I used honey instead of sugar and was a little more liberal with the cinnamon. I love this recipe and will definitely make it again . Thanks!

ButtercupBento
23

ButtercupBento

7/1/2004

I am a porridge eater normally but was looking for a recipe similar to what the Hari Krishna tent serves up at the Glastonbury festival in the UK, which is spicy, sweet and breakfasty too. I found I needed to add more cinnamon to this and poured honey over it too or it would have been bland. I also used sultanas instead of bananas as the one I had previously had sultanas. Not a very exciting recipe but not bad either

Bronwyn
20

Bronwyn

6/8/2006

I didn't try it with bananas, as I find cooked bananas too mushy. Instead, I added dried raisins, dried and chopped appricots, and chopped almonds. I upped the cinnamon, added cloves, nutmeg, and allspice, and Voila! Christmas cookies for breakfast.

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