Creamy Oatmeal Porridge with Milk & Cinnamon

Ingredients

• 1 cup (≈90 g) quick‑cooking oats (fine rolled oats)
• 600 ml whole milk (about 2 1/2 cups)
• 2 tablespoons sugar (adjust to taste)
• Pinch of salt
• 1 tablespoon butter
• 1 teaspoon ground cinnamon + a pinch for sprinkling
• 1 ripe banana, sliced for serving (optional)
• 1 tablespoon honey to finish (optional)

Instructions

1. Combine the oats, milk, sugar and the pinch of salt in a medium saucepan before heating to prevent lumps.
2. Cook over medium‑low heat, stirring with a wooden spoon, until it begins to simmer gently.
3. Reduce the heat and cook 6–8 minutes, stirring constantly, until you reach a creamy texture; adjust the time for your preferred consistency.
4. Remove from the heat, add the butter and the teaspoon of cinnamon, stirring until incorporated and the porridge is velvety.
5. Taste and adjust the sugar or cinnamon if needed. If you prefer a thinner porridge, add a little hot milk and stir.
6. Spoon into bowls, top with banana slices, drizzle with honey and sprinkle a little cinnamon before serving.

Tips

• Use quick‑cooking (fine) oats for a smoother texture; for an extra creamy result, replace 100 ml of the milk with coconut milk (about 1/3 cup).
• Stir constantly over low heat to prevent sticking and to ensure a creamy finished porridge.
• If the porridge thickens too much as it cools, reheat with a splash of milk and stir until loosened.

Variations

• Vegan porridge: swap the milk for 600 ml almond or coconut milk and replace the butter with 1 tablespoon coconut oil.
• Fruit porridge: add 1/2 cup grated apple with the oats and cook until the fruit softens.
• Protein porridge: stir in 1 tablespoon peanut butter or 1 tablespoon protein powder at the end of cooking.

FAQ