Three-quarters of people in the UK say they eat porridge and a third eat it every week - but despite it containing just two ingredients, more than half (53%) of UK adults say they struggle to get it right, according to new research from Quaker. According to the research for World Porridge Day on October 10 , and the 29th annual ‘Golden Spurtle World Porridge Making Championship’ in Scotland this weekend, 40% of UK adults find the breakfast dish difficult’to cook.
Quaker has teamed up with TV baker and porridge aficionado Michael Chakraverty, to provide his top tips and recipes.
Claire Molyneux, Senior Marketing Manager at Quaker, said: “Michael is no stranger to fierce competition, and he’ll be up in Scotland at the Golden Spurtle World Porridge Making Championship as our ambassador, this weekend. For the nation of porridge lovers at home, he has also provided exclusive porridge making tips, and delicious and unique recipe inspiration – including carrot cake, apple, lemon and blueberry, and savoury mushroom.”
Brits are coming a cropper when it comes to making the classic Scottish dish - amongst the nation’s most common porridge-making fails are wrong ratios, microwave mishaps and timing troubles. Quaker has uncovered that over a fifth (22%) of people simply can’t work out the right ratio of oats to liquid to create a smooth, creamy porridge. Additionally, 16% of Brits have experienced the dreaded and messy microwave explosion while preparing their oats for breakfast.
Timings are also a challenge for the nation when it comes to making porridge, with nearly a third (30%) saying they either cook their porridge for too long, or not long enough. The unfortunate result of cooking porridge too long is an unappealing claggy texture, a problem that 16% of Brits contend with.
The challenges experienced while making porridge has led nearly a third of people (31%) to admit that if they knew how to make porridge perfectly, they’d make it more often. Furthermore, a lack of time in the morning is the enemy of porridge experimentation, with nearly two fifths (37%) saying that they don’t have time to get creative and try new porridge variations.
MICHAEL’S TOP FIVE TIPS FOR PERFECT PORRIDGE MAKING:
RIGHTING THE RATIO WRONGS
“There’s a steadfast way to get the right porridge ratio every time. Simply pour the oats into your favourite mug to measure the right quantity. Then all you need to do is add two mugs of milk, or water, to every one mug of oats.”
MASTERING THE MICROWAVE
“My cardinal rule for mastering the microwave is don’t forget the stirring! Once halfway through, and then twice more before it's done.”
TACKLING TIMINGS
“Remove your porridge from the heat just before you think it's done - the residual heat will continue to cook off the liquids, meaning it will get thicker as it cools.”
EASY TASTE ELEVATION
“Elevating a basic porridge doesn’t need to be time-consuming – try toasting the oats in a saucepan until they're fragrant, before making your porridge as normal. This provides a smoky warmth to your porridge, which is perfect for the Autumn.”
SIMPLY JUST SOAK
“Soaking your oats in water or milk the night before, using 2-3 parts liquid for 1-part oats. In the morning, you can quickly tip the whole mixture into a pan over a medium heat, stirring constantly until you reach the desired thickness.”
Michael has also created three porridge recipes for Quaker - just in time for World Porridge Day.
These include a sweet and spiced Carrot Cake Porridge, a deliciously tart and fruity Apply, Lemon and Blueberry Porridge, and a savoury Mushroom Porridge – perfect for brunch lovers.
Carrot Cake Porridge – Michael Chakraverty x Quaker (Serves 2 - vegan)
- 120g of Quaker Rolled Oats
- 2 carrots, peeled and grated
- 1 tsp of cinnamon
- ½ tsp of ginger
- 1 tsp of mixed spice
- 1 tsp of vanilla extract
- 560ml of almond milk
- 40g of raisins
- Pinch of salt (optional)
- Dash of maple syrup
- Spoonful of nut butter to serve (optional)
- Handful of pecans to serve (optional)
- Handful of raisins to serve
- Lightly toast the oats in a pan until fragrant.
- Simmer the oats, carrots, spices, vanilla and almond milk for approximately 5-10 minutes, until creamy, stirring constantly.
- Stir through the raisins along with the salt and maple syrup
- Top with a swirl of nut butter (almond works well), as well as a scattering of pecans and raisins
Apple, Lemon & Blueberry Porridge – Michael Chakraverty x Quaker (Serves 1)
- 1 sachet of Apple Quaker Simply Oats
- 180ml of semi-skimmed milk
- Zest of one lemon
- 1 tsp of vanilla extract
- Juice of one lemon
- 50g of blueberries (plus extra to decorate)
- 1 tbsp of icing sugar (optional)
- Prepare the Simply Oats according to the packet’s instructions, adding the lemon zest and 1 tsp vanilla before microwaving. Once thickened, stir through the lemon juice.
- In a separate pan, bring the blueberries together with 1 tsp vanilla and a dash of lemon juice over a medium heat, stirring occasionally for around ten minutes, until the blueberries collapse and the compote thickens. Remove from the heat.
- Serve the porridge with blueberry compote either stirred through or spooned on top.
Mushroom Savoury Porridge – Michael Chakraverty x Quaker (Serves 2)
- 180g of Quaker Jumbo Oats
- 500ml of vegetable stock
- 1 tsp of garam masala (or white miso if available)
- 50g of mixed seeds (sunflower and sesame are lovely)
- 150g of mixed mushrooms, sliced
- Handful of kale
- Handful of spinach
- Dash of lemon juice
- Add the oats to a pan with the vegetable stock. Simmer, stirring constantly for 5-10 minutes, until thickened - adding the garam masala halfway through cooking.
- In a separate pan, toast the seeds until fragrant and set aside.
- Without washing the pan, add the mushrooms and dry fry for a few minutes until softened. Add the kale and spinach and fry until just wilted. Season, stir through a dash of lemon juice and set aside.
- Season the thickened porridge, and stir half of the mushrooms and greens through.
- Top with the remaining mushrooms and greens along with the mixed seeds.
