Porridge Oats: The Perfect Breakfast And Pudding All Year

This is a collaborative post.

Food is usually the first thing on my mind when I wake up (hungry for my porridge oats!) and the last thing on my mind when I go to bed.

Pinterest is another obsession of mine, so combining the two was a natural move. Whenever I’m suffering from a bout of insomnia, I usually grab my phone and flick through various recipes, pinning frantically, gradually drifting off into a dream of pillowy marshmallows and luscious chocolate mousse. I woke up the other morning thinking of baked oats with juicy berries.

Porridge is yet another favourite thing of mine, especially those from Mornflake Mighty Oats, which stand out from the crowd for me. This porridge is so versatile that it deserves its very own category! Not only are they tasty, but they also offer a range of health benefits.

Ladies hands holding a bowl of porridge oats topped with blueberries and raspberries

Contents

What are the health benefits of porridge oats?

Nutrition

Porridge oats are a great source of carbohydrates and fibre. They are also packed with essential vitamins and minerals.

Beta-Glucan

Beta-glucan is a type of soluble fibre, which means that it can:

Help to lower cholesterol
Reducing blood sugar levels
Make you feel fuller for longer
Help good bacteria to grow in your gut

Relieve constipation

There is scientific evidence suggesting that oat bran (the bit around the grain), which is high in fibre, can help establish more regular bowel movements and reduce constipation, decreasing the need to rely on laxatives.

What can I do with porridge oats?

Regular porridge

Porridge oats are a super quick breakfast that can be filling and tasty. Measure 40g of oats and add around 150 ml of your chosen milk. If you are a huge oat lover, like I am, oat milk could be your best bet.

However, any other type of milk would work. Mix and then heat in the microwave for around two minutes. Do keep an eye on it, though, as it tends to erupt like a volcano – and no one likes the thankless task of cleaning the microwave!

Alternatively, you could prepare on the hob. Skinny syrup can add a bit of sweetness to the oats, or you could use a little honey if you prefer. I also enjoy adding a sprinkle of cinnamon to the milk, along with some raisins.

Overnight oats

I remember sitting at one of my Slimming World groups surrounded by women and their Tupperware tubs, filled with this gooey-looking stuff (this was after the weigh-in, of course!). Ok, so it might not necessarily look that appealing.

However, overnight oats really are a great breakfast. Mix 40g with your chosen flavour of Muller light or whatever yoghurt you prefer, and then add a handful of frozen berries.

Put in the fridge to ‘goo’ overnight, and you’ll have the easiest-ever breakfast. I have a few variations of the standard recipe in my overnight oats guide.

overnight oats made with normal porridge oats

Baked oats

Baked oats can either be eaten as a breakfast dish or a sweet treat; you decide which you prefer to use it as (I like both ways!).

It’s made from 40g of Mornflake porridge oats along with 100g of fat-free yoghurt, one egg and a teaspoon of sweetener.

Next, choose any extras that you will add. My favourite, as you might have already guessed, is adding berries.

Although cooking them adds a syn value on Slimming World, the extra taste is worth it. This dish is such a versatile one. Try some of my baked oats recipes or have a go at creating your own!

Crumble topping with porridge oats

I have strayed… forgive me! Crumble is one of my all-time favourite desserts. Whether it was the family apple crumble with a hint of cinnamon or the peach crumble at school, I would devour every mouthful.

I can’t say the same about the custard, though, as the skin was always left to one side! Oats have fast become a wonderful addition to the crumble toppings I make as they add extra crunch to the dish.

My favourite has got to be apple and raspberry with the oaty crumble topping. Yum!

Apple crumble made with oats in the topping

Savoury coating/topping

I love a root vegetable bake. It’s so easy to make – just grab your favourite veggies, chop them up into bitesize pieces and mix with some stock and plenty of seasoning.

I like plenty of juice with mine, so ensure they’re all thoroughly covered. I then bake in the oven for around thirty minutes before removing and adding a crumbly topping.

Usually, this is a combination of breadcrumbs, oats, salt, pepper and cheese. You could also use oats in place of breadcrumbs (or as well as) when making chicken katsu curry, for example.