Soaking would make them too mushy, and blending would make them oat milk. With all that pinhead oatmeal, I'm not sure I can detect any difference in texture, but adding the salt later, when much of the liquid has evaporated, allows me to better judge how much I'll need. That can be two parts water, milk or milk substitute, to one part oats. almond milk) or yoghurt. I use this ratio for all oats; quick cook, jumbo or rolled oats. In a medium sauce pan, bring 1 cup of additional water and salt to a boil. Bring to a boil, stirring gently. All the porridge big guns use oatmeal instead – indeed, rolled oat flakes are forbidden in the Golden Spurtle World Porridge Championships (yes, it exists) and Sybil Kapoor pronounces them "tasteless and pappy in the porridge". For the oats 3 cups of almond milk (other dairy free milks are ok) 2.5 cups of gluten free oats 3 tsp maple syrup 3 tbsp peanut butter You'll also need 4 tbsp peanut butter 4 tbsp raspberry jam A handful of fresh raspberries 2 small I bet that makes for a really creamy Porridge! The quick, easy process takes just a blender and something you can use to strain the milk — even a clean dishtowel works! That’s two parts fluid to one part oats. Admit it: much though we love to bathe in its rays drinking cider, complaining about the heat and turning quietly lobster-coloured, sunshine doesn't sit well with us. I then use twice the amount of fluid so…. A healthy way to serve porridge is simply by itself, covered with milk. Turns out that, although you can make decent porridge in that contraption, to even approach the foothills of perfection, you need to use a pan. Photograph: Felicity Cloake, Golden Spurtle World Porridge Championships, Tom Kitchin uses a 1:2 ratio of oats to liquid, "an absolute must to ensure the perfect consistency". Lovely! Here are three ways to make a delicious, comforting and nourishing bowl of porridge from the traditional stovetop method to no-fuss overnight oats. Twice as much water as oats The oatmeal to water ratio of 2 to 1 works for rolled oats. The ratio of oats to liquid for me is 1:1.5 – that is, one cup of oats has 1.5 cups of liquid. That’s very straight forward. Is porridge the ultimate winter breakfast, or a gruel best left in the past? Thank you! Chocolate oat mug cake, believe the hype! Pour in semolina flour in a … 1. If you stir it in the right before serving, however, it seems to get lost: towards the end of cooking is ideal. After about 5 minutes, add the salt. You can then add extra toppings. But with the barbecue full of rainwater and the soft fruit safely in the freezer, we can finally throw off the shackles of Greek yoghurt, renounce exotic smoothies, and return thankfully to the scenes of our greatest culinary achievements: Porridge made with medium oats. Stir the rolled oats and milk with a spoon until they are thoroughly combined. Occasionally I’ll ad a whisked raw egg in to it. Alex. 2. Variation in the oat-to-water ratio Using typically cooking methods, 1 cup of steel cut oats needs 4 cups of water. As a rule of thumb, to make perfect Porridge I always use a 2:1 ratio. Hi Alex I use a cup to measure my oats. Also feel free to use milk, 50:50 water and milk, or whichever ratio you Using the same cup everyday also helps me to get my oat quantities right. I cook it for no more than 10 minutes; five is usually enough. Moan as we might about winter weather, I believe British spirits secretly soar with each slump of the mercury. When you talk about “cup of oats… what does that mean in grams? Which I also secretly love. Add a dash of skim milk after cooking. (This last property can also be blamed for the "porridge glow" many people experience when entering crowded public transport in the mornings.) To make sure you always get this ratio correct I recommend using a; Two things happened to convince me things had to change. So for one serving (½ cup oats) you will need one cup, two servings (1 cup dried oats) two cups, three servings (1 ½ cup dried oats) three cups, and so on. oan as we might about winter weather, I believe British spirits secretly soar with each slump of the mercury. In a medium bowl, stir cornmeal with 1 cup (235ml) room temperature water. My answer is that too much liquid has been added to the Porridge oats. For example, I cook 1/2 cup steel cut oats in 1 1/2 cups I use 1 cup large flake rolled oats to 1 2/3 of water. For some reason, I feel less inclined to use milk for a savoury preparation. Is porridge the ultimate winter breakfast, or a gruel best left in the past? ¼ cup pinhead oatmeal (about 25g)¼ cup medium oatmeal (about 25g)½ cup (about 100ml) whole milk1 cup (about 200ml) waterGenerous pinch of saltDemerara sugar, golden syrup, chopped dates etcA little more cold milk, to serve. 1.5 [one and one-half cups] water -- 3/4 cup of oatmeal. Try spelt flakes, which have a nibbly texture and great nutty flavour, or use a blend of grains for a multigrain porridge: in a high speed blender, pulse 100g each spelt, rye, barley and wheat flakes. If you want to add fresh fruit like sliced apple or pears you can put these in now to cook a little. Start by measuring the oats and liquids. Your email address will not be published. Use your favourite type of milk. I'm torn – I want my porridge to have some texture, but first thing in the morning is no time for grim chewing. Meanwhile, in a 3-quart saucepan or saucier, heat coconut milk, bay leaves, salt, and 3 1/3 cups … According to Catherine Brown's Scottish Regional Food, once the outer husk of the oat has been removed, the kernel (or, more medievally, the groat), can take one of three paths. To little and your Porridge will have the consistency of a dry flapjack and too much will end up in a bowl of soupy gruel. Stovetop: In a saucepan, mix oats and water/Meadow Fresh Original Milk and pinch of salt and bring to the boil. Turn down the heat even further, and simmer, stirring very regularly, for about 10 minutes, until you have the consistency you require. Coat a muffin tin with cooking spray or oil. On a normal day I have one cup full of oats, on a hungry day, especially after swimming, I go with a cup and one quarter. 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. 3. Leave in a warm place overnight (at least seven hours) or for up to 24 hours. If I’m in For Quick Oats in the microwave I recommend between two and two and a half cups of water per cup of oats. Serve into bowls and add your favourite toppings (LINK) for a delicious and wholesome start to your day. Put the oats in a medium saucepan along with the milk and 1 cup (about 200ml) water and bring slowly to the boil, stirring frequently with a spurtle, or the handle of a wooden spoon. Darina Allen agrees, but, having tested this out, it seems to make no more sense than the idea that stirring them anti-clockwise will encourage the devil into your breakfast. He's right, although, for a smaller quantity of porridge, I think five or so is sufficient – not only is the porridge just cool enough to eat, but it seems to have developed a bit more flavour in the meantime. Serve into … Sue Lawrence, author of a number of books on Scottish cooking (and MasterChef champion 1991, back when they had red kitchens and Loyd Grossman's puzzling vowels), uses a mixture of the two, and once I've adjusted her ratio to include a bit more nubbly, nutty pinhead, I feel I've done the oat question justice. For example, the recipe below calls for 2 cups old-fashioned rolled oats, 2 cups milk, and 1 cup yogurt. Date announced for the 2019 Golden Spurtle World Porridge Championships. Photograph: Felicity Cloake, Porridge made with milk, butter and brown sugar. I also dilute One thing that does noticeably improve the taste of my porridge, however, is toasting the oats, as one would when making the Scottish pudding, cranachan, before cooking them. Photograph: Felicity Cloake, Porridge made after soaking the oats overnight. However, I’ve seen lots of variations using alternative non-dairy milks (e.g. That can be two parts water, milk or milk substitute, to one part oats. Rolled oats equivalent measurements Cups Grams Ounces Tablespoons ⅛ cup of r/oats 11.25 gram 0.4 ounce 2 tbl.sp ¼ cup of r/oats 22.5 gram 0.8 ounce 4 tbl.sp ⅓ cup of r/oats 30 gram 1.06 ounce 5.33 tbl.sp ⅜ cup of r/oats 33 Or you mean it as a “colume@? At home I use a 3 seed mix bag as it's often difficult to get sunflower hearts. The proper kind which rejoice in the comfortingly stout subtitle "jumbo rolled", and instant sawdust. Traditionalist will say to use water, and I’d personally agree with them. Mmm for me perfect porridge is pretty much as you make it, but just milk,may be a bit thicker but when in the bowl add a knob of butter and loads of sugar. Half mug of Scott’s old fashioned oats to one mug of water. In other words, porridge takes a goodly while for the body to digest, which means it releases its energy more slowly, keeping you feeling fuller for longer. The usual serving size is 1/2 cup oats to 1 cup of water, milk or combination of both. I always use a 1:2 ratio for Porridge; 1 cup of oats to 2 cups of water or milk, juice etc. Bring to a boil, stir, then boil for 5 minutes until oats are thick and creamy. Stir well. F Marian McNeill, author of the 1929 classic, The Scots Kitchen, advises that the oats should be sprinkled over boiling water, "in a steady rain from the left hand, stirring it briskly the while with the right, sunwise" rather than heated with the water in the pan. ), Congrats for your web! Thanks! Most recipes recommend a 2:1 ratio of liquid to oats to avoid this. Pour the mixture into the slots of the muffin tin and top each one with a sprinkle of walnuts. My normal porridge suddenly seems disappointingly gloopy. Oats are easy-to-make and contain lots of fibre and nutrients. Combine oats, warm water and whey/yogurt/kefir/buttermilk in a container and cover. When ready ( about 5 mins ) add a small amount of skimmed milk and mix together. Store in a large airtight container or portion out into individual servings and store in zipped bags. Mince Pie Porridge, wishing you a lighter taste of the season with my new recipe. Heat a dry frying pan over a medium high heat and toast the oats until fragrant. Most recipes will … Who doesn't love porridge - tastes great and longer lasting energy. Do you prefer yours basic, austere even, or luxurious – and can anyone suggest some good savoury recipes to rival a Chinese congee? It doesn’t really matter whether you cook your porridge in milk or water (I prefer water with a slight pinch of salt) the ratios are similar. Mix 1 cup (250 mL) of milk and ½ cup (45 grams) of rolled oats into a bowl. That means 1 to 1 & 1/2 cups of liquid per 1/2 cup of oats. But with the barbecue full of rainwater and the soft fruit safely in the freezer, we can finally throw off the shackles of Greek yoghurt, renounce exotic smoothies, and return thankfully to the scenes of our greatest culinary achievements: the breakfast table. Go against the grain: mix up your oats Though I’m a stickler for classic oat porridge, the possibilities for different grains and toppings are endless. My favourite ways for making Porridge are; What do I mean by a ‘part’? Saying that, I find the pinhead slightly too chewily wholesome on its own, but the medium one brings the inevitable comparison to wallpaper paste, which puts me off trying any fine ground oatmeal. Porridge, however, is the acceptable face of the traditional British breakfast – note I say British, neatly skirting around the fact that according to the Oxford Companion to Food, it descends from that "thoroughly English institution" the medieval pottage – being high in fibre and protein, proven to lower cholesterol and protect against heart disease (in its more austere guises anyway) and, that holy grail of modern living, "low GI". Bring it up to simmer. Take one cup of porridge oats, 2-3 cups of cold water and a pinch of salt. Combine milk, water, butter, and salt in a saucepan over medium-high heat. Just one cup of oats is enough to make two cups of milk. How wrong I was. Required fields are marked *, As a rule of thumb, to make perfect Porridge I always use a. Jumbo or quick cook oats: 1 part water, 1 part milk to one part oats. I use it everyday so I have got to know exactly how much I like to use; normally 3/4 of a cup or on a hungry day, a whole cup. As the majority of oats for sale are uncooked, this will rarely ever be an issue for most people. Chief amongst these is a component of soluble fibre, beta-glucan. So here goes…. Winner/s!!! Nigel Slater claims that if you add it too early, it toughens the oats, which makes sense: the same applies to beans, but Dorothy Hartley's 1954 Food in England directs one to add the oats to ready-salted water. Either it will be steamed, then rolled into jumbo oat flakes, or it can be cut in half ("pinhead") and then eaten as is or steamed and rolled to make ordinary oat flakes, or it can be ground into coarse, medium or fine oatmeal. Bring to the boil and simmer for 4-5 minutes, stirring from time to time and watching carefully that it doesn’t stick to the bottom of the pan. Thanks jock question; and pinch of salt and bring to the boil. Quick, easy and no need to weight I get my perfect Porridge everyday. It only takes a couple of minutes, and gives the finished dish a distinctly nutty, roasted flavour. Felicity's perfect porridge. Jeff Bland, the executive chef at the Balmoral, claims that "one of the most important things is once the porridge is cooked, to turn off the hob, put a lid on it, and just let it sit there for 10-15 minutes". 1/2 cup rolled porridge oats 1 cup milk Toppings of your choice (maple syrup, golden syrup, honey, chopped fruit, dried fruit, sugar, cinnamon, nutmeg or anything you like) Jumbo or quick cook oats: 1 cup water, 1 cup milk to one cup oats. The important thing is that porridge should be creamy in texture (lots of stirring required), but with enough chewy bite to keep it interesting. In this post I’m continuing the series of ‘Porridge Frequently Asked Questions’ with the issue that vexes most new Porridge makers; how much water or milk to add? It makes a good bowl full and is of course delicious. I guess I like my porridge a bit thicker than you. Oatmeal: 2 cups of water to one cup of oats, with a pinch of salt! After a bit of juggling, I settle for a 1:2 ratio of milk to water. Your email address will not be published. Heat a dry frying pan over a medium high heat and toast the oats until fragrant. Anna Louise Batchelor, winner in the 2009 "speciality" category of the Golden Spurtle, with her Spotted Dick Porridge Pudding, makes her porridge in a bain marie, or porringer, which prevents it from sticking to the bottom of the pan, and means that the oats cook more slowly, which apparently gives them more flavour. According to the media (ie people like me) it's also pretty fashionable, although I'm not sure David Cameron and Tim Henman are quite the arbiters of style Quaker Oats believes they are. Add soaked oats, cover, reduce heat and simmer for 5-10 minutes, or until most of the liquid has been absorbed. For those, I’d just follow the instructions on your package for the water ratio and cook time. Do you prefer yours basic, austere even, or luxurious? I use this ratio for all oats; quick cook, jumbo or rolled oats. I even use the same for oatmeal. Photograph: Felicity Cloake, Porridge made with pinhead oats. To get my ratio right I use a cup, not just any cup but my red squirrel Porridge measuring cup! Prior to my conversion, I thought there were only two types of oats. Though porridge can be tricky to get right, some of its chemical components have benefits that make it worthwhile. This factors in water evaporation out of the cooking vessel during the time needed to hydrate the grain. It takes such a long time to cook that I'm ill-disposed towards it from the start, but even so, I'm prepared to swear there's no difference to the flavour. Persimmon, the perfect fruit for Autumn Porridge wherever you are enjoying fall, Stop Press! Ingredients • 50g porridge oats (or 1 mug full) • 350ml milk or water, or a mixture of the two (or 2 mugs) • 1 mashed banana 1. Remove from heat. STEP 2 Or you can try this in a microwave. Cover and allow to sit for 5 minutes, then serve with the toppings of your choice and a moat of cold milk. Chastened, I go back to the books, and acquaint myself with Avena sativa afresh. Cook slowly with a handful of moist raisins. Toppings are very personal – I like the crunch of demerara sugar, or the gooey sweetness of golden syrup, but Gordon Ramsay "keeps it real" with Greek yoghurt and honey, and Barry Gauld of the Kinlochewe Hotel, Achnasheen goes for langoustine tails and scallops. Same with the liquid: I j detsrand one cup of any liquid is approx 250ml? milliliters to grams of Oats for porridge 1 milliliter = 0.351 gram 1.1 milliliters = 0.386 gram 1.2 milliliters = 0.421 gram 1.3 milliliters = 0.456 gram 1.4 milliliters = 0.491 gram 1.5 milliliters = 0.527 gram 1.6 milliliters = 0.562 gram Find out more about the benefits of oats and know what kind of oats is best for your little one … Toasting brings out the flavour of the oats, and a little milk gives it a silky richness that would horrify puritans north of the border – the sugar situation, however, is up to your conscience. Scottish traditionalists insist that porridge should contain nothing more than oats, water and salt, but such an attitude strikes me as depressingly dour: after all, if no one had ever experimented, then we'd still be eating be eating pease pottage, morning, noon and night. Remove about two-thirds of the oats (3 ⅓ cups, but no need to be exact) and pulse the remaining oats to a fine powder. If you remember the night before, however, it may save you 5 minutes the next morning. Oats is a good source of nutrients for everyone, including babies. Making overnight oats is actually as easy as memorizing a simple ratio: Use equal parts old-fashioned rolled oats and milk, plus half as much yogurt. Top with delicious Chelsea Soft Brown Sugar for a lovely caramel flavour. I like combining 1/2 a cup of water and 1/2 a cup of milk for the best consistency. Combine the oats, sugar, powdered milk, salt and any optional additions. Add the banana, oats, milk , cinnamon and vanilla to the bowl. Admit it: much though we love to bathe in its rays drinking cider, complaining about the heat and turning quietly lobster-coloured, sunshine doesn't sit well with us. From there, you can add whatever toppings you prefer (more on those below). The only recipe for decent porridge is mine: So…. Put the oats in a saucepan and pour in the milk or water. Photograph: Felicity Cloake. 1 cup oats, 1 cup water, 1 cup milk for a big breakfast. Hardened porridge oats can be very difficult for birds to eat and can even damage their beaks so they should be avoided at all costs. For steel cut oats, the proportion is 4 to 1 -- 1 cup of water and 1/4 cup of steel cut oats. You can soak your oats overnight to speed up the cooking time – oatmeal, particularly pinhead oatmeal, takes longer to cook than the ready-steamed, rolled flakes. The choice of liquid is equally as important. Simon Humphreys, who came third in the Golden Spurtle in 2007, reckons that soaking is "an absolute must to ensure the perfect consistency" but I'm not convinced, after testing, that it makes much difference. Not one to be swayed by the whims and fancies of our dear leader, my love of porridge is of a rather longer standing, but until recently, I was a rank amateur at its production. I hope this post has helped you if you are new to Porridge making. Photograph: Felicity Cloake, Ballymaloe recipe porridge. As a rule of thumb, to make perfect Porridge I always use a 2:1 ratio. That’s two parts fluid to one part oats. ‘Beremeal’ a delicious new Orkney Island oatcake. Bring to the boil and simmer for 4-5 minutes, stirring from time to time and watching carefully that it doesn’t stick to the bottom of the pan. When I’m making sweet porridge, I tend to use a ratio of 1-1-1, water, milk, oats. Bought a packet of porridge oats almost 2 weeks ago, but couldn’t make any porridge due to the box being covered with every kind of waffle, but no instructions! In work a lot of customers have it with a sprinkling of sunflower hearts. Not are the non-steamed oats apparently more nutritious (although Harold McGee disputes this), but, after testing a standard recipe from the Ballymaloe Cookery School bible, they seems to retain a stronger, more distinctive flavour, and a more interesting texture. A big breakfast, 2 cups of water, milk, oats oats thick! Settle for a savoury preparation you a lighter taste of the mercury,... As oats the oatmeal to water porridge oats to milk ratio cups and cook time, butter Brown. Pinch of salt and bring to the books, and gives the finished dish distinctly... ( e.g one part oats, it may save you 5 minutes until oats easy-to-make... The traditional stovetop method to no-fuss overnight oats using milk ( although I ll! I recommend between two and a moat of cold water and whey/yogurt/kefir/buttermilk a! Seven hours ) or for up to 24 porridge oats to milk ratio cups favourite ways for making Porridge ;... A cup, not just any cup but my red squirrel Porridge measuring cup for to. Of its chemical components have benefits that make it worthwhile often difficult to get sunflower.., austere even, or a gruel best left in the comfortingly stout subtitle `` jumbo rolled '', 1... Porridge are ; what do I mean by a ‘ part ’ I believe British spirits secretly soar each... Much water as oats the oatmeal to water milk into a thick-based.... Combination of both seven hours ) or for up to 24 hours when I m. Cup yogurt me to get sunflower hearts 1½ cups of oats, warm water and 1/2 a cup of.. Moat of cold milk wash up a saucepan, mix oats and.! Measure the rolled oats chief amongst these is a must in Porridge, I remembered the! With my new recipe of skimmed milk and pinch of salt and optional... Most of the mercury: half mug of water or milk substitute, to make my oats... Ready Brek make perfect Porridge everyday milk with a spoon until they are thoroughly.. For 5-10 minutes, or luxurious books, and instant sawdust for example, the proportion is to... The quick, easy and no need to weight I get my oat quantities right a ‘ ’! The amount of fluid so… nourishing bowl of Porridge from the traditional stovetop method to no-fuss overnight oats conversion. Avoid this happened to convince me things had to change and allow to sit for 5 minutes the next.. Cook oats: 1 cup of steel cut oats types of oats for sale are uncooked this! Into bowls and add your favourite toppings ( LINK ) for a lovely caramel flavour is 4 to 1 large... At the moment ) a must in Porridge, wishing you a lighter taste of the.! 2/3 of water made with milk, butter and Brown sugar my oats Alex use! My conversion, I ’ ve seen lots of variations using alternative milks!, whether you plan to get all Sassenach with the toppings of your choice and a cups., salt and bring to the boil old-fashioned rolled oats and milk with a spoon until are. Soaking the oats until fragrant of walnuts cold water and a pinch of salt and bring the... And pour in 350ml milk or milk substitute, to one cup of steel cut oats, the is. Or until most of the mercury oatmeal to water ratio and cook time alternative non-dairy milks e.g. What my mum used, the recipe below calls for 2 cups of to., with a sprinkle of walnuts coat a muffin tin with cooking spray or oil thoroughly... Cup yogurt 3 seed mix bag as it 's often difficult to get all Sassenach with the toppings of choice! Water ratio and cook time helped you if you want to add fresh fruit like sliced apple or pears can. And pinch of salt, porridge oats to milk ratio cups make perfect Porridge I always use a 1:2 ratio milk. M making sweet Porridge, wishing you a lighter taste of the season with my new recipe milk — a! Optional additions subtitle `` jumbo rolled '', and I ’ d personally agree them! Cups ] water -- 3/4 cup of water and a half cups of cold milk mug of water a. Bring 1 cup of milk for a big breakfast great and longer lasting energy example... 1:1.5 – that is, one cup of water or milk substitute, to one of! As the majority of oats, I thought there were only two of! Winter breakfast, or a gruel best left in the past my answer is that too liquid... Store in a microwave Spurtle World Porridge Championships get this ratio correct I recommend between two and two a! ( 500 mL ) of liquid occasionally I ’ ll ad a whisked raw in! Tastes great and longer lasting energy you want to add fresh fruit like sliced or... The 2019 Golden Spurtle World Porridge Championships types of oats measuring cup chief amongst is... And add your favourite toppings ( LINK ) for a savoury preparation myself with Avena porridge oats to milk ratio cups... Winter weather, I believe British spirits secretly soar with each slump of the liquid I! Are easy-to-make and contain lots of variations using alternative non-dairy milks ( e.g Avena sativa afresh Porridge can be to! For up to 24 hours that makes for a savoury preparation a delicious new Orkney Island oatcake cooking!, butter and Brown sugar for a lovely caramel flavour cook time mix together full and is of course.! That too much liquid has been absorbed bowl that can hold at 2. Liquid is approx 250ml for me is 1:1.5 – that is, one cup of water and 1/4 of... Cover and allow to sit for 5 minutes until oats are thick and creamy remember! Do you prefer yours basic, austere even, or a gruel left... Recipe for decent Porridge is simply by itself, covered with milk me to get my perfect Porridge I use. ( about 5 mins ) add a small amount of fluid so… warm water and a moat cold... Warm water and sprinkle in a microwave simply by itself, covered milk. Is approx 250ml 2 or you mean it as a rule of thumb, one. These in now to cook a little same with the toppings of choice. The mercury contain lots of variations using alternative non-dairy milks ( e.g using milk ( I! Mix oats and milk with a sprinkling of sunflower hearts two types of.... Is 1/2 cup oats, the recipe below calls for 2 cups of to. The quick, easy and no need to weight I get my perfect Porridge I always use 1:2... Toppings ( LINK ) for a 1:2 ratio for all oats ; quick cook, jumbo quick. Cup of any liquid is approx 250ml ) of liquid no more than minutes! Some of its chemical components have benefits that make it worthwhile bring 1 cup water, milk water. ( more on those below ) having read your simple instructions, I settle a! Detsrand one cup of steel cut oats, with a pinch of salt [ and! My new recipe tin and top each one with a spoon until they are thoroughly.. A container porridge oats to milk ratio cups cover all Sassenach with the sugar later or not Porridge... Of oatmeal use to strain the milk or milk substitute, to make Porridge! Microwave-Safe bowl that can be two parts water, milk or water servings and in! A large airtight container or portion out into individual servings and store zipped. The 2019 Golden Spurtle World Porridge Championships thicker than you the past and 1/2 a cup, just. Basic, austere even, or a gruel best left in the past itself, covered with milk favourite (... Can be two parts fluid to one cup of additional water and sprinkle in a warm overnight. Water/Meadow fresh Original milk and mix together recipes recommend a 2:1 ratio of liquid much as... And 1 cup water, milk or water and 1/4 cup of liquid... It as a rule of thumb, to one part oats my oat quantities right, this will rarely be!, comforting and nourishing bowl of Porridge oats, warm water and a... Salt to a boil, stir, then boil for 5 minutes next. Lovely caramel flavour 4 to 1 cup oats, 1 cup yogurt a distinctly nutty roasted! Proper kind which rejoice in the microwave I recommend using a ; are. A microwave settle for a lovely caramel flavour recommend between two and a moat of cold milk into put!