Microwave Porridge Recipe
Porridge, the Best Breakfast You Can Eat?
In this age of ever new “superfoods” we often forget the old fashioned bowl of porridge is still probably the healthiest breakfast you can have. Porridge, especially when prepared with milk, is rich in many minerals and vitamins, including iron, calcium, phosphorus and vitamin A. It is also very rich in soluble fibre, which lowers cholesterol levels and blood pressure.
Eating porridge can also be a great help in losing weight. It is very filling and rich in complex carbohydrates which release glucose into your blood slowly. The makes it a low GI (glycaemic index) food, unlike sugary cereals, which cause a rapid increase in blood sugar, which is followed by a big drop. Eating a bowl of porridge for breakfast is one of the best safeguards against mid-morning biscuit cravings.
Use a Microwave to Make Perfect Porridge Quickly and Easily
On the negative side, porridge prepared the traditional way takes a lot longer to make than pouring some milk over a bowl of Froot Loops (41% sugar by weight, 12g in a 29g serving). It generally takes 15 or 20 minutes to cook, and involves a lot of stirring. Porridge made on the hob is not really something that you can leave to cook by itself, unless you don't mind the taste of burnt or lumpy oats.
However there is a very quick and easy method to make your morning porridge, that only takes a few minutes and pretty much guarantees a perfect bowl every time: make it in a microwave. This will take about as long as putting your contact lenses in, and can easily be incorporated into your workday morning routine.
- Prep time: 2 min
- Cook time: 3 min
- Ready in: 5 min
- Yields: Serves 1, easily doubled
- 1/2 cup porridge oats
- 1 cup milk
- Pinch of salt
- A handful berries or fruit, Optional
Microwave Porridge Recipe
- Put your porridge oats in a microwave safe bowl. Stir in the milk. If you are using dried fruit, add them also at this stage.
- Microwave at high power for 2 minutes. Take the bowl out, add a pinch of salt, give the porridge a good stir, then microwave again for 1 minute
- Take the bowl out and stir well then leave to stand for 1 minute. When you first take it out it will still be watery but will thicken as the milk is absorbed.
- The porridge is now ready, but if you like something more fancy you can sweeten it with honey, or maple syrup, and top it with fresh fruit. Berries work particularly well.
Do you eat porridge?
A Variety of Porridge Toppings and Enhancements
I must say I was not overly fond of the taste and texture of porridge, when I fist started eating it for breakfast in an effort to have a healthier lifestyle. All sorts of painful long forgotten memories of hours spent at the breakfast table, confronting grey gloop suddenly rose to the surface. However, I quickly discovered that you can really vary the taste depending on what you top it with.
If you have a sweet tooth, then adding honey or even syrup is an option. However you will be adding refined sugar to your breakfast, hence increasing both the calories and the glycaemic index of the food. A healthier option is to top it with banana slices or other fruit. Strawberries, raspberries or blueberries work really well in improving both the taste and the appearance of your oaty bowl. In winter you might be better off using dried or frozen fruit.
Another option is to add some pumpkin seeds or nuts, such as walnuts or chopped pecans.
Of Course Some People Can't Stand Porridge!
Porridge can really divide people. I wasn't a great fan of the glutinous texture, but the health benefits convinced me to start eating, and I must say I've grown used to it and quite enjoy it now. There are some people, however, who really cannot bear to eat it. If you would rather eat worms (nutritional value unknown) than porridge, I wouldn't try to force it down. There are plenty of other breakfasts that are also very healthy, you could try muesli.
If porridge-lovers pressure you to try it against your will, you can always remind them of E.M. Forrester's consternation when he was offered it for breakfast on returning to England, which he describes in Food and Wine Magazine thus:
"an epitome not indeed of English food but of the forces which drag it into the dirt... the spirit of gastronomic joylessness. Porridge fills an Englishman up, prunes clear him out... they eschew pleasure and consider delicacy immoral".