Jamie Oliver’s porridge is his take on a classic breakfast dish that’s been eaten in Britain (and beyond) for generations. But of course, Jamie being Jamie, he gives it a bit of flair. It’s still humble oats cooked in liquid but he brings focus to technique and texture. The base is super creamy, with a smooth consistency. no lumps, no stiffness. It’s made to be a blank canvas for all kinds of toppings: fruits, nuts, spices, even a cheeky spoonful of jam.
He doesn’t try to reinvent the wheel here. What he does is teach you how to get it just right-soft, warm, satisfying and nourishing. Think comfort food without the fuss.
Jamie Oliver Porridge Recipe
Ingredients Needed
The beauty of Jamie’s porridge is its simplicity. Here’s what you need for the base:
- Rolled oats – The star of the show. Go for traditional porridge oats, not quick-cook or steel-cut.
- Milk – Jamie usually uses semi-skimmed but full-fat or plant-based milk (like almond or oat) works too.
- Water – Usually combined with milk to thin it out a bit.
- Pinch of sea salt. This tiny addition makes a big difference.
That’s the base. From there, Jamie often suggests toppings like:
- Fresh fruits (banana, berries, grated apple)
- Honey or maple syrup
- Cinnamon or nutmeg
- Nuts or seeds
- Yogurt or compote
It’s less about strict rules and more about giving you a good canvas to play with.
Equipment Needed
You don’t need a lot. this is simple stuff. Here’s what you’ll want to have on hand:
- Saucepan – Medium-sized. Nonstick is helpful.
- Wooden spoon or spatula – For stirring. Helps prevent sticking or scorching.
- Measuring cups/spoons – You can wing it but measuring gives you a better base ratio.
- Bowl & spoon – To serve it up.
Optional but nice:
- Grater – For apples or a bit of nutmeg.
- Small knife – For slicing fruit toppings.
How To Make Jamie Oliver’s Porridge
Now the fun part. Let’s walk through it:
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Get your ratio right
Jamie goes for 1 part oats to 2 parts liquid. A mix of half water, half milk is standard. So, for 1 cup of oats, use 1 cup of milk and 1 cup of water.
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Bring to a gentle boil
Pour the oats, milk, water and a pinch of salt into a saucepan. Place it over medium heat and stir gently as it heats up. Don’t walk away here-oats like to stick.
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Simmer and stir
Once it starts bubbling, reduce the heat. Simmer for about 5 to 6 minutes, stirring frequently. The oats will absorb the liquid and become creamy. If it thickens too quickly, add a splash of milk or water to loosen it up.
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Taste test
This is where Jamie emphasizes personalization. Taste your porridge. Too bland? Add a pinch more salt. Too thick? More liquid. It’s not supposed to be paste. it should gently fall off the spoon.
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Top it off
Time to get creative. Jamie often adds sliced bananas, a drizzle of honey, some seeds or a dollop of yogurt. Or maybe a dusting of cinnamon and some frozen berries stirred in last-minute so they gently thaw into the heat of the porridge. You’re the artist here.
What I Learnt
Making Jamie Oliver’s porridge taught me a few key things:
- Salt matters. That tiny pinch of sea salt is the difference between bland mush and a proper breakfast.
- Texture is everything. Jamie doesn’t go for thick gluey porridge. His version is soft, smooth and just loose enough to feel light but still filling.
- It’s a base, not a final dish. The porridge itself is just the beginning. The real magic is in the toppings. One day it’s banana and cinnamon, the next it’s blueberries and a spoonful of peanut butter. It never gets boring.
- Stirring is key. Stirring often keeps the oats from sticking and gives the porridge that creamy texture. It’s like making risotto in a way-gentle, slow, rewarding.
Recipe Tweaks For Jamie Oliver’s Porridge
Jamie Oliver keeps his porridge simple-oats, milk or water and a pinch of salt. It’s classic but that doesn’t mean you can’t mess with it a little. Actually, that’s half the fun.
Let’s start with the oats. Jamie usually goes for rolled oats. They’re reliable and creamy. But if you want more texture, try jumbo oats. they’re chunkier and take a tad longer to cook but give you that hearty bite. Want ultra-creamy, almost pudding-like porridge? Switch to pinhead (steel-cut) oats. They take longer, yes but the payoff is real.
Then there’s the liquid. Jamie offers milk or water. But here’s the trick: mix both. Half milk, half water. Milk alone can make it too rich and sticky while water alone can be a bit… meh. You can also play around with plant-based milks-almond milk adds a light sweetness, oat milk gives you a double oat experience and coconut milk turns it tropical.
A game-changing tweak? Salt. Don’t skip it. Even a tiny pinch transforms the oats from flat to flavorful.
Now for the add-ins. Jamie loves grating fruit right in-apples or pears are great because they soften quickly. But here’s something to try: stir in mashed banana while the oats cook. It melts into the porridge and sweetens it naturally. For extra creaminess, add a spoon of Greek yogurt right at the end of cooking. Sounds weird, tastes amazing.
Want to level up the flavor? Toast the oats in the pan before adding any liquid. Takes 2 minutes. Totally worth it. And for a nutty, rich twist, stir in a spoonful of almond or peanut butter. It melts through the porridge and makes every bite deliciously indulgent.
Storage Tips For Leftovers
Made a big batch? No problem. Porridge stores better than people think.
Once it’s cooled to room temp, pop it into an airtight container. Keep it in the fridge and it’ll stay good for up to 3-4 days.
Now, porridge thickens up a lot in the fridge. Don’t freak out when it looks like cement the next morning. Just spoon it into a pan or bowl, add a splash of milk or water and gently reheat. Stir as it warms. it’ll loosen up and get creamy again.
Microwave works too. Add a splash of liquid, cover loosely and microwave in 30-second bursts, stirring in between. Don’t just blast it or it’ll dry out at the edges and go crusty in the middle. You want it warm and smooth, not weirdly rubbery.
Pro tip: If you’re meal-prepping, portion the porridge out into jars or containers right after cooking. That way, you’ve got single servings ready to grab and go. You can even prep your toppings the night before-nuts, seeds, berries-and keep them in little pots next to the porridge for quick assembly in the morning.
What To Eat With Jamie Oliver’s Porridge?
Porridge is humble, sure. but it plays well with others.
Let’s talk toppings. Jamie likes fresh fruit. think sliced bananas, grated apples, berries. But you can get creative. Roasted peaches or plums are next level. Just halve them, roast with a drizzle of honey and a pinch of cinnamon. Then spoon them over the porridge. Game-changer.
Craving crunch? Go for toasted nuts or seeds. Almond flakes, pumpkin seeds, crushed pistachios. Even granola works as a topper. A little texture makes every bite way more satisfying.
Sweet tooth? You don’t need much. A drizzle of maple syrup, honey or even a spoon of jam goes a long way. Jamie sometimes uses stewed fruit-like plums or rhubarb. and that gives you sweetness and tang in one hit.
Want it to be more of a complete meal? Add protein. A dollop of Greek yogurt, a swirl of nut butter or a side of scrambled eggs if you’re feeling extra. You can also throw in chia seeds or flaxseeds for that omega-3 boost.
And don’t forget spices. Cinnamon is classic. But try nutmeg, cardamom or even a little ginger for a warming kick. You can mix the spices in during cooking or sprinkle on top before serving.
If you’re doing brunch, serve porridge alongside something savory. Think boiled eggs, avocado toast or grilled mushrooms. It’s that contrast that makes things interesting.
FAQs
What Are The Main Ingredients For Jamie Oliver’s Porridge?
You’ll need rolled oats, milk (or dairy-free alternatives), a pinch of salt, and a drizzle of honey or maple syrup for sweetness.
Can I Make Jamie Oliver’s Porridge Vegan?
Yes! Just swap the milk for any plant-based milk like almond, oat, or coconut milk.
How Can I Make Jamie Oliver’s Porridge Extra Creamy?
To make it extra creamy, you can add a bit of butter or use full-fat milk. For a vegan version, a splash of coconut cream works wonders.
