Breakfast trends come and go – cruffins, Açai Bowls, smashed avocado on toast so thick and dry you need a steak knife to cut through it. But some are here to stay. And, argue all you want, there's something enduring about the humble bowl of porridge. It mightn't have been a childhood favourite, but it's likely found its way out of your pantry and onto your stovetop again in your adulthood. And this time, it's being done right.
Of course, an Uncle Toby's instant oats sachet boiled together with water in a microwave isn't going to cut it anymore (it never really did). Now, we know how to add real flavour to our oats in a way that transcends the game. Below, our favourite and arguably, the best porridge recipes to try this winter to elevate your classic bowl of stodge.
Persimmon, pecan and maple porridge by Brooke Kelly
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Kelly is a qualified nutritionist (and partner to a chef) so you know that her word is gospel when it comes to porridge. She uses the stovetop slow-simmer method to build on flavour – adding in extras like cinnamon, ginger and flax while the oats cook and topping with seasonal persimmon slices, pecans and pepitas.
Turmeric poached pear and chai porridge by Emily Adlington
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Adlington's recipe calls for jumbo oats and steel cut oats (as opposed to instant) because they’re lower GI and take longer to break down during digestion. Here, she creates what could only be described as the most perfect winter recipe – complete with maple pecan cardamom granola.
Savoury oat porridge with ginger-garlic crumbs and soy butter by Ottolenghi
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Savoury porridge can be polarising – but this one by Ottolenghi is amplified by a crisp, ginger-garlic crumbs and umami-rich soy butter and topped with charred spring onions and a jammy egg.
Carrot spice porridge by Jacqueline Alwill
This heavenly carrot spice porridge is loaded with oats or quinoa flakes to slowly release energy into your body throughout the day, as well as carrot, raisins (or choice of dried fruit), and rice malt.
Blood orange porridge by Lucy Timm
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Sometimes just the visuals are enough – and this recipe by Timm is a feast for the eyes as well as the gut. Made with a five-grain porridge, it's spiced with nutmeg, ginger, spiced nut and date butter, and topped with and a pumpkin seed granola, a dollop of coconut yogurt and fresh slices of blood orange.
English porridge with brown sugar and butter
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This is like a hug in a bowl. A stick of cinnamon is added to the pot during the cooking process, to really enhance the overall flavour. And to serve, it's topped with a sprinkle of brown sugar and a slice of cold butter.
Miso mushroom congee by Roberta Pecoraro
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Okay, this isn't technically a porridge, but it shares a very similar consistency and is great for those looking for a savoury option. The toppings are what really steals the show: jammy eggs, marinated mushrooms cooked until caramelised, and a sprinkle of kale.
Feature images: one, two.
