Perfect Everyday Porridge

My daughters and I all adore porridge and would quite happily have it every single morning. Its not only super nutritious, its also cheap and extremely versatile. This quantity makes the perfect amount for our family but increase or decrease as needed. You can also leave out the maple syrup but we think it makes it 'juuuussssst right'. I've listed a few of our favourite toppings  but its delicious plain or with a big spoonful of strawberry chia jam.

Makes enough for 2 porridge loving adults and 2 small children.


100g porridge oats

500ml full fat milk

2 tbsp maple syrup


Put the porridge in a large saucepan and pour over 400ml milk and the maple syrup. Place over a medium-high heat and bring to the boil. Give the porridge a big stir and reduce to a simmer for 3 minutes, stirring often, until the mixture thickens. Remove and add the final 100ml milk and stir through to combine. Serve immediately.

Topping 1: Banana & homemade ‘Nutella’

1 banana, sliced- 1 tbsp ‘nutella’ -1 tbsp date syrup


Add half the banana and the date syrup to the porridge whilst cooking and mash until it is part of the overall texture. Serve with the remaining banana slices and syrup and a spoonful of nutella.

Topping 2 : Blueberry, Almond& Honey

handful of blueberries - 1 tbsp toasted flaked almonds - 1 tbsp honey - pinch mixed spice


Toast the almonds with a pinch of mixed spice and half the honey and set aside. Add half the blueberries into the cooking porridge so they they soften and leak into the oats. To serve, sprinkle over the toasted almonds, remaining blueberries and a drizzle of honey.

Topping 3: Cinnamon Apple & Maple Syrup

1 apple, roughly grated (or spirallised) - 1/4 tsp cinnamon - 1 tbsp maple syrup


In a small bowl stir the cinnamon and syrup through the prepared apple. Add half to the cooking porridge and sprinkle the remaining on top before serving.

Topping 4: Blackberry & Pistachio

30g blackberries - 1 pear, grated - 1 tbsp toasted and roughly chopped pistachios - 1 tbsp honey


Toast the pistachios with half of the honey and set aside. Grate the pear into the cooking porridge. To serve, sprinkle over the blackberries and pistachios.