Chocolate porridge | Jamie Oliver breakfast recipes (2024)

FAQs

What's the difference between porridge and oatmeal? ›

But the main difference between porridge and oatmeal is that porridge is made with a variety of whole grains, cereal or legumes, and oatmeal is made with oats (either rolled, flattened or ground).

Combine oats60g traditional rolled oats, milk and 2/3 cup (160ml) water in a small saucepan over medium heat. Bring to the boil. Cook, stirring, for 2–3 minutes or until oats are soft and creamy. Serve.

No milk at all and your porridge will lack that creamy taste. Of course, you don't have to use milk at all if you don't want to. Water or milk alternatives are fine but your porridge won't be as creamy just won't get that creamy texture.

It is known as simply "porridge" or, more commonly in the United States and Canada, "oatmeal". In the US, oat and wheat porridge can both be called "hot cereal". Rolled oats are commonly used in England, oatmeal in Scotland and steel-cut oats in Ireland.

1. Porridge. Porridge is our top choice for a heart-healthy breakfast, made with low-fat milk or water. All porridge oats are wholegrains and they contain a soluble fibre called beta-glucan, which can help lower your cholesterol level if you have 3g or more daily, as part of a healthy diet.

Making oatmeal a regular part of your menu can potentially lower your disease risk, help your gut health thrive, make bowel movements easier and keep you feeling fuller for longer. If you're ready to start your morning with a bowl of oats, try our Cinnamon-Roll Overnight Oats.

Surprisingly, oatmeal is a type of porridge. Though all oatmeal is considered porridge, the term porridge does not always refer to oatmeal. Still, the two words are often used interchangeably, which can be confusing. Unlike porridge, oatmeal is always made from rolled, ground, or flattened oats.

What's the healthiest oats to eat? ›

Steel-cut oats, also called Irish oatmeal, are the whole oat kernel that has been cut into two or three pieces using steel disks. This type of oats contains the highest amount of fiber, as it is least processed. Steel-cut oats take a little longer to cook, and result in a creamy and chewy porridge.

Unlike mold, which is a very obvious indicator of spoilage (and can grow on oats if they're exposed to moisture), these yeasts are pretty much invisible, and while affected oats will still look OK, their sour flavor will convince you otherwise. Preventing oats from going bad is easy, it just requires a bit of thought.

Sweet toppings

To sweeten oatmeal without going overboard on refined sugar, try these additions: Fresh fruit: berries, bananas, apples, peaches, mango, or pears. Spices: cinnamon, pumpkin pie spice, or nutmeg. Natural sweeteners: a dash of maple syrup or honey.

In the morning drain any excess water, then pop them into a saucepan with plenty of water (or milk), Work on the ratio of 1:2 or 1:3 ratio of oats to liquid, depending on whether you like the porridge thick and creamy or more runny. That means 1 to 1 & 1/2 cups of liquid per 1/2 cup of oats.

Simple: oats are up to 60 per cent starch, which is a thickening agent. Starch is a carbohydrate that forms granules made from polymers called amylose and amylopectin. Whenyou cook oats in water or milk, the starch granules swell to absorb liquid and theporridgestarts to thicken.

Exactly How to Make Better Oatmeal

The pre-soak trick is flexible. “The ratio I've personally landed on is a 1:1 ratio of rolled oats to water, soaked in a pot at room temperature for at least 30 minutes or up to 2 hours,” Firkser says.