• Buy Ingredients
  • Ingredients
  • Directions
  • Top Tips
Home Vegan Recipes Oat Porridge Recipe

Oat Porridge Recipe

Oat Porridge is the go-to of quick breakfasts. It only takes 5 minutes to make and it’s still super delicious. There are so many ways you can get creative and do your own version as well. This variation I’m about to share with you is my personal favorite. Healthy, filling, and indulgent. 

Introduction 

Ever since I was a kid my mom used to make me oat porridge. Probably because her mom (my nana) used to make her porridge. And my nana's mom (my great nana) used to make her oat porridge. Do you see where I’m going with this?

The reason why my family is full of porridge aficionados is that we originate from the Scottish highlands (where oats are the country's main crop.) Over the generations, a serious amount of tips and tricks have been handed down. Now I’m about to share the secrets I have learned with you. 

But first, so we’re on the same page, let’s quickly cover why Oat Porridge is so good! Firstly, it is very cheap and lasts a long time. In other words, it’s perfect for keeping a good amount of it in your pantry.

The other reason is that you can add so many different things to it to make it more healthy and flavorsome. I love adding peanut butter to mine, because we all know as vegans it can be hard to get your protein. By adding a scoop to your morning porridge, you can start the day right and get the ball rolling. Without further ado, here is my traditional Oat Porridge recipe with a serious twist. 

Key Information 

  • High In Fiber
  • Loads Of Variations
  • Super delicious
  • 8g Of Protein

Oat Porridge Recipe

  • Prep Time: 2 minutes
  • Servings: 1

Here’s what you need:

Main Ingredients
  • Oats - 1 cup
  • Plant-Based Milk - 1 cup / 250ml
  • Peanut Butter - 2tbsp (it can be smooth or crunchy)
  • Berries - small handful (your choice! I love blueberries, but any type will do)
  • Banana - one small one
  • Vegan Honey - 2 teaspoons
  • Cinnamon Powder - 2 teaspoons

Directions

  • Peel off the skin on your banana, and get chopping. You want to slice them up as thinly as possible. Then put all of them in a saucepan except for just a few bits, which you can use to garnish later.
  • In the saucepan with the banana, add the cup of plant-based milk, the cup of porridge oats, and the peanut butter. You want the plant-based milk to be covering the oats (you shouldn’t be able to see them, it’s similar to when you cook rice.) You then want the saucepan on medium heat and to stir constantly.Let me repeat that last bit because it’s crucial. Stir constantly! This is one of the biggest secrets to amazing porridge. You have to stir constantly or it won't cook evenly and you’ll be left with a lumpy mess. Third time’s a charm? Stir constantly!
  • Once it begins to have the consistency you want which should take roughly 3-4 minutes (some people like it quite watery, I prefer it quite thick) then you can remove it from the heat and add it to your bowl. Then you can add the garnish. The leftover bananas, the berries, and a sprinkle of cinnamon powder. One more footnote on this family recipe. My nana swears by the cinnamon powder! Not just because it gives great flavor (it tastes amazing) but because my nana in Scotland says she never gets a common cold because she has cinnamon every day. Crazy right!
  • It looks good right, but something is missing. The final, most crucial step is to bring all that flavor together. Drizzle over a little vegan honey and mix it in. Then try not to smile as you tuck into the ultimate morning breakfast, that only took a few minutes to make. Bon Appetite!

Top Tips

  • Stir constantly (as if I need to remind you again) With the banana, it's good, if not better if it is a little brown. It will mash in with the oats easier and blend together to give you the best texture. Get yourself a spurtle. Yes, that is spelled correctly, a spurtle! It’s a traditional wooden utensil from Scotland that is used for stirring your oat porridge. (On another side note, in Scotland there is an annual porridge contest, where the winner with the best porridge receives a golden spurtle. I’m not making this up!)

  • Different Types Of Oats

  • There are 3 types of oats that you can find on the shelf, but only one I recommend.

  • Old Fashioned Oats - These are also known as Rolled Oats. They are thicker than quick oats and take longer to cook, but they are the least processed. These are my go-to for this recipe!

  • Quick Oats - These are again quite good. They are slightly more processed and less healthy than Old Fashioned Oats. You only save about a minute of cooking time, so personally, I would only get these if the other ones aren’t available.

  • Steel Cut Oats - This is the whole oat, that hasn't yet been processed. These take a long time to cook. We are talking at least 15 minutes on the stove. In other words, I wouldn’t use them for this recipe. Especially if you like me and are not a morning person. 15 minutes of constant stirring, no thank you.

  • Variations

  • There are a ridiculous amount of variations for oat porridge, but I will share a few of my personal favorite ones.

  • Add Apple -Sometimes when I’m extra peckish or just want to try and get more fruit, I add an apple. Cut it very thinly into little squares and put it in with the banana. It gives the porridge a real crunch.

    Add Dark Chocolate     - I know I know. Sometimes we need to satisfy that sweet tooth! Adding in some dark chocolate with the banana will make it more like a dessert, but hey, sometimes we need to have a dessert for breakfast.

    Add Salt -    If I’m ever running low on ingredients (obviously you need oats, but you can substitute the plant-based milk for water) then I will add salt. A lot of people think porridge is bland, and let me tell you, they are wrong! Try adding salt if you need some extra flavor. You're welcome!

  • A Final Word…

  • So there you have it. The traditional Scottish recipe of Oat Porridge with an avant-garde twist. I promise you, this is a great recipe to impress people with (it’s also great to put on Instagram, the berries really do make it come alive.)

  • Do try it out and let us know what you think. It really is great to start your day with a breakfast that keeps you full, tastes good, and is super fast to make. Try experimenting with different variations and measurements and then, with a bit of practice, you’ll have it just like Goldie Locks and the Three Bears. Just right!

Frequently Asked Questions

I made too much, what do I do with the leftovers?

Leftovers can be reheated! If you have gone and made too much, simply put it in an airtight container and put it in your refrigerator. The next morning, simply add a little hot water or vegan milk to thin out the porridge. Then put it in your microwave in a heatproof bowl over a pan of boiling water. It will heat up slowly, then you add your extras. Berries, vegan honey, or even more peanut butter!

What's the traditional way to make porridge?
The most traditional way is to soak the oats in water overnight. In the morning all you have to do is then bring them to a boil. Once they have simmered for a while, they’re ready. In Scotland, it was very rare to add anything such as sugar or any cream. The only real ingredient to add was salt. Personally, I have a sweet tooth, hence why I’ve shared a recipe that is both healthy and indulgent!
What’s the difference between Oat Porridge and Oatmeal?
Ah! The eternal question. And the answer is…there isn’t much of a difference. Oatmeal is a type of porridge made by boiling the oats in water or milk (obviously plant-based for us.) It’s generally a bit thicker than normal and always uses rolled, ground or flattened oats. So while oatmeal is porridge, not all porridge is oatmeal, because it can contain different types of grains!

If you love this recipe…

Share This Recipe

Did you make the recipe? We want to see!
Tag @GoPlantX on Instagram.

Buy products in the recipe

Please choose options for all selected products:

  • Products in this Recipe - Serves 1
Subtotal: $0.00

Recipes You Also May Like