Chocolate porridge | Jamie Oliver breakfast recipes (2024)

FAQs

How do you know when porridge is ready? ›

The oats will absorb the liquid very fast so be careful not to let it stick to the bottom. After about 5 or 6 minutes when the oatmeal has softened and is at the consistency of porridge then transfer into a bowl and sprinkle with a little bit of soft brown sugar if desired.

A girdle of very cold milk, or single cream on special occasions, is essential, (traditionally, it would be served in a separate bowl, to keep the oats hot and the milk cold), but a knob of butter, as suggested by Word of Mouth readers, while melting attractively into the oats, proves too greasy for my taste.

Best porridge consistency

Too much, and porridge becomes a runny, unappetising mess. The perfect porridge consistency should be creamy, with a smooth, thick base that holds the oats together. Cooked porridge should have just a little al dente bite. Not too chewy, not too soft or bland.

If the porridge mixture is heated too high for too long, a similarly watery porridge soup results. Even if you get gelatinisation right, it's also important to factor in the fact that porridge continues to thicken for a time after heating. This happens as the starch granules continue to absorb water.

It's easy to make better tasting oatmeal.

Better tasting oatmeal is just a little salt away! Take it from a Scot, whether you eat your porridge sweet or savory, you need salt (and more than a pinch). Of course, using good quality oatmeal is important, too.

With oats the primary ingredient in porridge, it's also one of the best breakfasts to have to maintain a healthy lifestyle. As they're low GI and full of dietary fibre, they'll keep you fuller for longer.

But the main difference between porridge and oatmeal is that porridge is made with a variety of whole grains, cereal or legumes, and oatmeal is made with oats (either rolled, flattened or ground).

What are the ingredients in fuel chocolate porridge? ›

Rolled Oats (76%), Sugar, Soy Protein Isolate, Chocolate Flakes (5%) (Cocoa Mass, Sugar, Fat Reduced Cocoa Powder), Natural Flavouring.

There are 100 calories in 1 sachet (37.7 g) of Quaker Porridge.

Not adding salt

Whether you're making savory or sweet oatmeal, you need to add a pinch of salt. Always. Do it at the beginning of cooking, and your porridge will taste nutty, toasty, and delicious—not boring and glue-like. (If you do it at the end, then your oatmeal will just taste weirdly salty.

Your porridge breakfast can be pimped with berries, from raspberries to blueberries or strawberries. The little fruits are perfect for a delicious porridge – either mashed on top or as a whole for the extra taste and bite. Berries are not only super delicious, but are also super healthy.

Oatmeal's high fiber content and prebiotic qualities may benefit your body in more ways than one. Making oatmeal a regular part of your menu can potentially lower your disease risk, help your gut health thrive, make bowel movements easier and keep you feeling fuller for longer.

If your porridge becomes thinner at this point (like mine did), continue stirring over low heat until it thickens, 15 to 20 minutes.

Cook for longer

The best way to achieve thicker oats is with time. This slow cooking process, usually taking around 10-15 minutes, allows the oats to absorb the liquid and become creamier.

Porridge typically needs to be stirred regularly while cooking to prevent it from sticking to the bottom of the pot and to ensure an even consistency. If left unattended, porridge is likely to boil over, stick to the bottom of the pot, or develop lumps, making it necessary to stir it regularly.

The Guardian food writer Felicity Cloake feels strongly that porridge should be 'creamy in texture (lots of stirring required), but with enough chewy bite to keep it interesting'.