the perfect porridge bowl

It’s been a loooong time since I shared  a recipe of sorts. And even if this is just a “basics” style recipe, it’s cause to celebrate. I get asked for my ratios/ exact recipe all the time so I thought I’d write it up here for convenience. This makes a delicious bowl to fuel you through your morning 🙂

Oats and oat flour

First things first, over lockdown I started putting oat flour (aka blended oats) into my porridge. Why? Because I loved how creamy and smooth it made the porridge. It also makes the bowl easier to digest in my opinion, so if you’re struggling with digestion then bear that in mind. I do half/half oats: oat flour, but play around and find what you prefer.

Milk and water

I like the balance of 50:50 water: milk. I find it’s not bland, creamy but not *too* creamy (all milk can sometimes taste too… milky?!?) and utterly delicious. Any milk works. Oat, soy, almond… or anything that you fancy. Oat is definitely my favourite, but soy is cheapest and very creamy. Whatever floats your (oaty) boat.

chocolate in porridge is always a good idea


Banana. In your porridge. Mashed, to be precise. Why? Because it makes it extra creamy and so nice and sweet. If you don’t like banana, feel free to skip or swap for apple puree/ any other fruit puree. You can add as much or as little as you like, but I tend to go for 1/4 to 1/2 depending on the size of the banana.

Ground flaxseed

Also called (milled) linseed, it definitely helps to thicken your porridge. It’s also apparently good for you! So it’s a win-win. You could equally use chia seeds or just skip this, but I personally love it. Aldi sell it for pretty cheap 😉


A MUST. It enhances all the other flavours and lets the oats work their magic. Trust me on this. Traditional Scottish recipes call for it so it must be important!

Optional add-ins:

Protein powder, spices (cinnamon/ ginger etc), flavourings and extracts (vanilla/ caramel/ coffee)… whatever tickles your fancy. If using protein powder, use 20g each oats and oat flour and 10g protein powder.


Ah, yes, the trusty microwave. Aka a student’s BFF. At least, it’s mine this year now that I have one. I actually low-key prefer the texture of microwaved porridge, but that’s personal. If you prefer stovetop oats, then just stir all the ingredients on the hob until the perfect texture for you is achieved.

breakfast al desko

Porridge perfection

My go-to base recipe for porridge perfection. You can customise this as much or as little as you like. Go wild with flavour combinations, experiment with ratios and enjoy the oaty magic.

Servings: 1 bowl
  • 25 g porridge oats
  • 25 g oat flour (oats blended into a flour)
  • 125 ml water
  • 125 ml milk of choice (e.g. oat, soy, almond)
  • Pinch of salt
  • 1 tsp ground flaxseed
  • 1/4 to 1/2 mashed banana (25-50g)
  • Optional: protein powder, spices etc
  1. Start by mashing the banana in your bowl.

  2. Add in the oats and oat flour, salt, protein powder (if using), flaxseed, milk and water. Give it all a good old stir.

  3. Pop in the microwave for 1 minute 30s. Check to ensure it doesn't overflow. Give it another stir, then pop back in the microwave for 1 minute.

  4. Be vigilant and make sure it doesn't explode (it shouldn't, unless your bowl is too small). Stir to make sure it's the perfect consistency, then set aside to cool for a few seconds before topping and enjoying.

If you make this, be sure to tag me 🙂

Emma ♥♥