Perfect, colorful breakfast with these 3 versions of oat porridge with summer fruit.
Once again I’m sharing porridge with its variations. I’m passionate about this bowl of oats that can be enjoyed sweet or savory for breakfast.
Porridge is very ancient and is part of the food culture of many countries; it’s not a trend. You just need rolled oats at home (I prefer organic and whole), milk (whatever you like: soy, almond, cow’s milk, etc.) and/or water and always a little pinch of salt which enhances the porridge’s flavor.
What proportions? That depends — some like porridge very thick, others prefer it creamier. I personally like it creamier, so for 40 g of oats I always add about 250–300 g of liquids. In practical US kitchen terms, that means about 1/2 cup of oats and roughly 1 to 1 1/4 cups of liquid. Especially in summer, when I add raw fruit I prefer the porridge to have cooled down; as it cools it firms up, so a little extra liquid is not a bad idea.
Often, as in today’s versions of oat porridge with summer fruit, I use half water and half milk. If you prefer to use only water, the flavor will be more neutral and the oat bowl won’t have that velvety, creamy texture.
Also, one might think that using only water saves a lot of calories, but if a porridge with 40 g (about 1/2 cup) oats and 200 ml (about 3/4 cup) water is about 200 kcal, a version with 100 ml water and 100 ml milk is about 235 kcal, so the difference isn’t huge.
Personally I never exceed 40 g of flakes (I take the small “mignon” ones so they break down beautifully in 2 minutes). I assure you that 40 g produces a very large bowl of porridge.
How do I make porridge? I pour the liquids, the flakes and a pinch of salt into a small saucepan and, from the boil, cook for 2 minutes (for mignon flakes) or 3–4 minutes if the flakes are large. I turn off the heat, pour into a bowl, and when just warm I put it in the fridge for the next morning.
Doing this, besides reducing the glycemic load, I can add juicy fresh fruit. Or in winter I cook a diced apple or pear together with the porridge, add dried and toasted fruit at the table, and yum.
I don’t like adding honey or sweeteners, but that’s up to you. Rather try the savory version, with tofu, or with a low-fat cheese like ricotta, robiola or even with Greek yogurt and cinnamon, or with a scrambled egg on top.
I like porridge because it keeps me full until lunch without needing a snack: it has good satiating power. The fiber and beta-glucans in porridge also help keep cholesterol under control, and if you’re gluten intolerant know that you can also find completely gluten-free oat flakes on the market.
Porridge can also be made with oat flour, but I prefer the flakes. Finally, you can also prepare porridge with whole oat groats.
So porridge is a super quick preparation, protein-rich, filling and tasty. I even saw packets of pre-cooked porridge at the supermarket yesterday — I couldn’t believe it… it’s so easy to make a fresh porridge at home!
Here are a few recipes for oat porridge or other grain porridges.
- Cost: Very inexpensive
- Preparation time: 1 Minute
- Cooking time: 3 Minutes
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Spring, Summer
Ingredients for Oat Porridge with Summer Fruit
- 1/2 cup rolled oats (small)
- 2/3 cup milk
- 2/3 cup water
- 1 pinch whole sea salt
- 1 yellow peach
- 3 walnuts
- 1 teaspoon chia seeds
- 1 teaspoon lemon juice
- 8 cherries
- 10 almonds
- 5 apricots
- 10 hazelnuts
How to prepare oat porridge with summer fruit
In a small saucepan pour the water and milk, add the oats. Bring to a gentle boil and let cook for a couple of minutes.
Turn off the heat and transfer to a bowl if you eat it right away, or to an airtight container to cool if you plan to use it the next morning.
Add the summer fruit: peach, walnuts, chia.
Cherries and almonds.
Apricots and hazelnuts.
If, like me, you often make oat porridge, you know how many variations you can bring to breakfast. It’s also great with organic raisins (well washed) and chia seeds. If you want the porridge sweeter, try it with malt; if you want it very light, use only water with the oats.
Tips about oat porridge
Of course change the type of fruit as much as possible according to seasonality. Store it for a maximum of two days in the refrigerator. I see videos online where people prepare porridge with fruit inside for 7 days… but you can’t do that! Keep only the porridge in the jar, use it within two days and add the fruit at the last minute!!
Don’t limit yourself to using oats only for porridge but also try them in soups, or to make tartlet-like oat cups, or in bread, in veggie patties or muffins, or prepare oat milk. Oats are truly an excellent grain, don’t miss out on them.
FAQ (Questions and Answers)
How long can I keep porridge in the refrigerator?
Porridge, well sealed, keeps in the refrigerator for a couple of days.
Can I prepare porridge the night before?
Of course, preparing the porridge the night before will give you breakfast ready on the table, just add whatever you like.
Can I make porridge with other grains?
Yes, you can make porridge with other flaked cereals like millet, buckwheat or others.
