World Porridge Day: Porridge with a Savoury Twist?

World Porridge Day: Porridge with a Savoury Twist?

Happy World Porridge Day! With the cold weather drawing in there are days when all you need is a bowl of something that warms you to the very core. I love porridge but when it comes to eating it I reach for the plain and simple, and on the odd occasion a drizzle of maple syrup or jam may get swirled on in there. Living on the edge there I know! 

Oats are not only good for the soul they are for the body too. They are an excellent source of fibre, protein, vitamins and have a low GI index which keeps us fuller for longer. Now scrolling through my Insta feed I have seen more and more porridge creations that nine times out ten have a shed load of food piled on top. Whether it be bars of chocolate, pick ‘n’ mix, croissants, brioche and even a hunk of cake. Now what I didn’t expect was an email sliding into my inbox with some savoury porridge ideas from White’s Oats*. Savoury porridge!! Yes I was so intrigued that I wanted to share them with you all to gauge your opinion. So here goes: 

Savoury Breakfast Porridge

Savoury Breakfast Porridge – Fry-up meets oats

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves 1

  • 55g (2oz) White’s Organic Jumbo oats
  • 350ml (12floz) chicken stock (or milk or water if preferred)
  • 1 tsp olive oil
  • 2 rashers oak smoked dry cured streaky bacon
  • 15g (1/2oz) butter
  • 2 spring onions, trimmed and finely chopped
  • 55g (2oz) chestnut mushrooms, sliced
  • 2 cherry tomatoes, halved
  • 1 medium egg
  • freshly ground black pepper

Place the oats and stock into a saucepan over a medium heat and bring steadily to a simmer stirring for 3-4 minutes until thick and creamy. 

Heat the oil in a frying pan and fry the bacon until crisp and golden. Remove from the pan and keep warm. Add the butter to the pan and stir in the spring onions, mushrooms, tomatoes (cut side down) and thyme leaves and cook over a medium heat for 3-4 minutes until softened and beginning to colour. Season well with salt and freshly ground black pepper.

Meanwhile, bring a pan of lightly salted water to the boil and stir well, break an egg into the water, remove from the heat, cover and leave to stand for 2 minutes. Drain well.

Stir two-thirds of the mushroom mixture into the porridge and spoon into a warmed shallow bowl. Arrange the egg over the porridge and spoon over the remaining mushroom mixture  over. Add the crispy bacon and serve immediately.

Sesame Teriyaki Savoury Porridge

Sesame Teriyaki Savoury Porridge 

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves 1

  • 55g (2oz) tenderstem broccoli
  • 55g (2oz) White’s Organic Jumbo oats
  • 350ml (12floz) vegetable stock (or milk or water if preferred)
  • 1 tsp sesame oil
  • 1/2 tsp minced garlic
  • 1/2 tsp minced ginger
  • pinch crushed chillies (optional)
  • 3 large pak choi leaves, roughly shredded
  • 1 tbsp soy sauce
  • 1 tbsp clear honey
  • sesame seeds for sprinkling

Blanch the tenderstem broccoli in a pan of lightly salted boiling water for 2 minutes drain well, cover and set aside.

Place the oats and the vegetable stock into a saucepan over a medium heat and bring steadily to a simmer stirring for 3-4 minutes until thick and creamy.

Meanwhile, heat the oil in a small frying pan and fry the garlic, ginger and crushed chillies if using for 1 minute. Add the pak choi, broccoli, soy and honey and stir fry for 2 minutes. Stir half of the pan juices into the porridge and pour into a warmed shallow bowl. Spoon over the vegetables and drizzle with the remaining pan juices. Sprinkle with the sesame seeds and serve immediately.

To me these recipes are screaming risotto rather than porridge. Although they say don’t knock it till you’ve tried it, I just cannot get my head around savoury porridge. Whilst I like the sound of the toppings, it’s the fact that it is sat upon a bed of creamy oats and I am not sure I want those oats enrobing a broccoli stem or god forbid some chicken (yes I have come across fried chicken on porridge on insta!). 

So to celebrate World Porridge Day today I shall be sticking to my plain and simple oats with a dollop of rhubarb jam. 

What are your thoughts on this twist on the traditional breakfast porridge? Have you got a go-to flavour? Are you already flying the savoury porridge flag? Please let me know I am most intrigued! 

Nibbles ‘n’ Scribbles x

*Recipes from White’s Oats 

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