Healthy Digestion Winter is coming! - Top porridge tips

You can eat porridge all year but it’s in winter that this delicious power packed breakfast comes into its own. We have a few ideas on how to make the best of your porridge.

The versatility of porridge has never been in question and we are the first to point people in the direction of great new porridge recipes and flavour combinations. However, like in all the best stories we need to start at the beginning so if you’re not quite sure of the quantities of ingredients you need to add to make porridge, we have a porridge recipe for you here.

A bowl of porridge is good for you because it slowly releases the energy from the oats (40g has 150Kcal) over a long period of time, meaning you feel full for longer and less in need of additional sustenance. It also contains beta glucan which plays a role in lowering blood cholesterol, a risk factor for heart disease. *


1. Try toasting your oats for extra flavour. Just place them in a hot frying pan for a minute or so until they start to give off a toasted fragrance.

2. Traditionally porridge was made with water and porridge oats (plus a pinch of salt) but you can make it with milk – any milk in fact – like oat milk, soy milk or coconut milk. We recommend you use water with a splash of your favourite milk to get a creamier, less sticky porridge.

3. Add the Quaker Oats to the cold water/milk and then bring to the boil. Once boiling bring them down to a simmer – you should be able to see a few bubbles on the top. Then stir until you achieve the desired creamy texture. Be careful not to overheat as this will result in a burnt bottom which is not an easy thing to clean.

4. Think of porridge as a blank canvas on to which you can add whatever you like – fruit (dried or fresh), nuts in all their many varieties and sweeteners like syrup, honey, jam or chocolate. We even have protein porridge for those who want extra protein.


Daily intake of 3g of beta-glucan from oats. Oats beta-glucan has been shown to lower/ reduce blood cholesterol. High cholesterol is a risk factor in the development of coronary heart disease.