Porridge is one of the most popular breakfast dishes in the UK, with a third of adults saying they eat it every week.
That's according to new research from Quaker - but, despite it containing just two ingredients, more than half of UK adults say they struggle with making it perfect.
According to the research, which was carried out 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 downright difficult to cook.
To help people make the perfect bowl, Quaker has partnered with Great British Bake-Off star Michael Chakraverty to provide his expert tips and even share a few 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."
Some of the most common issues that we face when making porridge include wrong ratios, microwave mishaps and timing troubles.
The new research from Quaker revealed that over a fifth of people struggle with creating the perfect oats-to-liquid ratio needed to make the perfect porridge, with 16% also having experienced a messy microwave explosion in the process.
Timings also appeared to be a struggle, with 30% of people saying they either cook their porridge for too long, or not enough.
With 31% of people admitting they'd cook the dish more often if they knew how to get it right, Michael has revealed his top five tips for perfect porridge every time, as well as sharing three delicious recipes to try.
Top five tips for making porridge
Righting the wrong ratios
"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."
As well as these tips, Michael has also created three delicious porridge recipes for Quaker to celebrate World Porridge Day.
These include a sweet and spiced Carrot Cake Porridge, a tastefully tangy 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.
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