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Porridge with fruit
Also known as oatmeal with fruit · oats with fruit · porage · fruit porridge
Oats cooked in milk or water to a soft, mild, faintly nutty mass, with fruit and perhaps something sweet on top.
Typical serving
340 kcal
usually 260–430 kcal
 Protein | 12 g |
|---|---|
 Carbs | 58 g |
 Fat | 7 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Ingredients
Serves 2 · dimmer marks are storecupboard
- 100grolled oats
- 500mlmilk or water
- 2 handfulsberries or a banana
- to tastesalt
Method
3 steps
simmer · 7mOats and liquid into a cold pan, then up to a bare simmer, stirring now and then.
fold · 2mKeep moving it as it thickens. A pinch of salt — without it porridge tastes of nothing at all.
finish · 1mFruit on top, and something sweet if you want it.
Worth knowing
Steel-cut oats keep their bite because the grain is chopped rather than steamed and rolled. Rolled oats cook in a fraction of the time and go creamier.
Oats carry beta-glucan, a soluble fibre that thickens in the gut and slows how quickly a meal is digested.
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