April Bloomfield's English Porridge Recipe on Food52 (2024)

Made exactly as the recipe is written and loved it. The texture is wonderful; better than just rolled oats or steel cut oats alone for sure! I found the salt level perfect to my taste, balanced with the bit of sweet. Topped with some blueberries and toasted walnuts.

I love this version of English porridge- it’s so delicious - salty with a little sweet. I have made this recipe with milk, coconut milk and cardamon, spices - many ways to go with it!

Kate April 27, 2022

I love this oatmeal recipe. I often bring oatmeal to work and used to make steel cut oats in the instant pot in mason jars but when left in the fridge the texture was never satisfying. This is the perfect texture and do delicious!

I loved using a combination of steel cut and whole oats - great texture. I was very short on Maldon so used 1.5 tsp Diamond Crystal kosher salt and it was much too salty IMO. And I love a good amount of salt in my oatmeal! But this was too much. Not sure if the kosher versus flaky made a difference but I see others expressing the same. I would start with 1 tsp next time, or perhaps 3/4. Otherwise a great recipe.

Matt February 14, 2021

One of those recipes that became a staple in our house. I can't imagine ever wanting a different porridge recipe. Even our toddler loves it

I was skeptical but tried it, and OMG, I am a convert! This was the perfect meld of flavor and texture! I've been making steel-cut oats for years, but I am switching to this recipe. When I first tasted it, I thought the salt might be a bit much, but gave it a sec and it blended into a delicious flavor on my tongue. Love the creaminess of the milk and the salt/sugar combo is perfect. I used brown sugar as a sweetener, and substituted almond milk for dairy. Love this and will be making this regularly!

I loved this! It sounded like a lot of salt but the saltiness makes the end product seem way more complex somehow. Even my oatmeal-hating husband liked it.

I make this a lot in the wintertime. I've even memorized the simple recipe. It's perfect, and leftovers warm up nicely.

1 1/2 tsps of Maldon sea salt was way too much. I had to cook another 1/2 cup oats to add to this to somewhat balance it out. I think next time I'll start with 1/2 tsp Maldon sea salt. You can always add more!
I liked the texture of the two different oats.

Game changer for breakfast. SO finally ate steel cut oats without a fuss. And for me, this is the breakfast oats I've been dreaming of. Thank you so much for sharing!!

I make my porridge with salt, hot water and add a spash of milk or cream or whatever at the end. IMO salt and water is much nicer than all milk no salt, as it brings out the flavour of your cream, fruit, coacoa etcwhile keeping the oats fluffy. It might take some getting used to but it's the BEST. Also, tesco organic porridge oats are amazing.

Delicious and way too salty. I added a little over 1tsp Maldon salt and found I had to add more maple syrup than I prefer to balance out the dish. I do like the salt, but will start out with halt tsp next time

This has become my go to oatmeal recipe. i just can't have oatmeal any other way. Because my boyfriend is vegan, I usually find some fatty substitute for the whole milk, like full fat coconut milk, or mixing different proportions coconut cream and water, or lately pecan butter as a pecan nut milk. So grateful to have found this recipe!

Dawn November 19, 2015

My go-to oatmeal is old-fashioned rolled oats with some chia seeds, lots of cinnamon, some raisins, a sliced bananna and almond milk or regular milk, then a tsp. of honey. I sometimes add a little raw almond butter as well. Yummy! But I'm going to try this as it would be nice to mix it up. I'm not going to use the salt, however. I never put salt in my oats. It just isn't necessary.

D. Z. November 13, 2015

fj62 April 16, 2015

I wanted to like this, but neither me nor my husband cared for it. Even with tweaking the salt/maple syrup, it was too salty. Also the consistency was still rather heavy. Neither of us is picky and we both like oatmeal.

Porridge is my favourite winter breakfast. Granola/Muesli my favourite summer breakfast. I use all milk, no water for the extra taste and nutritive value that milk gives. Next time I shall try the 2 types of oats for the more contrasting creamy and chewy texture. Interesting how many comments fall into the "Yes but no salt" or "Yes but no sugar" camps.

The traditional Scottish version is an acquired taste but once you get there, the idea of adding sweetness in any form is nasty. Growing up on the border of England and Scotland we would start breakfast with porridge similair to this recipe, follow it up with a smoked kipper or eggs and breakfast meats (blood sausage anyone?). I love this recipe and can appreciate the many variations. But if I start the day with the salty Scottish version, (Malden salt please) with thick pouring cream on top, I feel invincible.

There's no reason to add salt, especially the amount recommended in this recipe. My go to breakfast is oatmeal, even in the hot Texas summer. We cook an apple with the oatmeal, add a scoop of protein powder, no added salt and no added sugar. Top with fresh blueberries and blackberries. Perfect.

My son says that when eating Scottish food you don't want it to be too traditional (Haggis anyone??). Very good porridge, though. A bit on the salty side for our taste.