Cinnamon-Brown sugar Oatmeal Porridge

Ingredients

• 135 g (1 1/2 cups)rolled oats (use certified gluten-free oats if needed)
• 840 ml (3 1/2 cups); or 480 ml milk (2 cups) and 360 ml water (1 1/2 cups)milk
• about 1.3 g (1/2 tsp)ground cinnamon
• about 1.5 g (1/4 tsp)salt
• about 12 g (1 Tbsp)brown sugar
• to tastetoppings, such as fruit or nuts

Instructions

1. 1

   Warm the milk

   Pour the milk, or the milk-and-water mixture, into a saucepan. Add the brown sugar, cinnamon and salt.

2. 2

   Add the oats

   Tip the oats into the milk mixture, then turn on the heat.

3. 3

   Cook the porridge

   Cook the oats, stirring often to prevent them sticking or burning, until cooked through, about 6 minutes.

4. 4

   Add the toppings

   Serve with extra milk, a little more brown sugar and cinnamon, and toppings of your choice.

What is oatmeal porridge?

Oatmeal porridge is a simple hot breakfast made by simmering oats in liquid until soft and creamy. It is a familiar American breakfast, with versions that vary in sweetness and toppings.

Here, milk gives the oats a rich base, while cinnamon and brown sugar add a warm, sweet flavour. Fruit or nuts make an easy finishing touch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 0g protein, 0g carbs, 0g fat.

The oats provide most of the carbohydrates, while milk contributes protein and some fat; brown sugar adds sweetness. For a balanced breakfast plate, serve a bowl with fruit and choose a portion of nuts to suit your appetite.

Choosing the oats and liquid

Rolled oats: these cook quickly, which suits the short cooking time in this recipe. For a gluten-free option, choose oats labelled certified gluten-free.

Milk: use the full amount for a creamier bowl, or replace 360 ml of it with water as suggested. Either way, the oats need regular stirring as they cook.

Build the flavour in the pan

Cinnamon and sugar: add both to the liquid before the oats, so their flavour is distributed through the porridge. The recipe also suggests a little extra of each at serving.

Salt: even a small amount helps balance the sweetness. Measure it carefully so it seasons the porridge without dominating it.

Stir for a creamy texture

Frequent stirring is the key technique here: it helps the oats cook evenly and reduces the chance of them catching on the bottom of the pan. Scrape across the base as you stir.

The oats are ready when they are soft and the mixture has thickened. The recipe gives about 6 minutes of cooking, but use the texture as your cue.

Keep the timing in mind

The stated total time is 8 minutes, including a cooking time of about 6 minutes. Have the toppings ready before you start so the porridge can be served as soon as it is cooked.

If the porridge thickens more than you like, loosen it at the table with the extra milk suggested in the method.

Choose toppings and sides

Fruit: add fresh or sliced fruit for a bright contrast to the warm cinnamon flavour. Nuts bring crunch if you want a more textured bowl.

This porridge can be served on its own or alongside breakfast favourites such as toast. Add toppings just before serving to keep them distinct from the soft oats.

Recipe notes & tips

• Use a saucepan large enough to stir the oats comfortably.
• Stir frequently and sweep the spoon over the bottom of the pan.
• Prepare fruit or nuts before cooking so the porridge is ready to serve promptly.
• Add the optional extra milk gradually at the table until the texture suits you.
• Check the oats near the 6-minute mark and continue cooking if they are not yet soft.

Variations

• Fresh fruit: top each bowl with sliced fruit for a fresh, sweet contrast.
• Nuts: scatter chopped nuts over the porridge for crunch.
• More cinnamon: add a light dusting at serving for a stronger spice flavour.
• Milk and water: use the suggested mixture of 480 ml milk and 360 ml water for a less rich base.
• Gluten-free: use certified gluten-free rolled oats.

Common mistakes to avoid

• Leaving the pan unstirred: the oats may catch on the bottom; stir often while they cook.
• Cooking by the clock alone: oats can vary in texture; check that they are soft before serving.
• Adding all the extra milk at once: pour it in gradually so the porridge does not become thinner than you want.
• Forgetting the toppings: prepare them before cooking so they are ready when the porridge is hot.

How to store

Refrigerate leftover porridge in a covered container and use within 2 days. Reheat gently in a saucepan or microwave, stirring in a little milk or water to loosen it.

Frequently asked questions