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Porridge recipes

Breakfasts with oats

Traditional and modern porridge recipes

TRADITIONAL OATS PORRIDGE RECIPE (sugarfree)

Ingredients for oatmeal porridge (for 2 servings):

  • 2 cups fine oat flakes (also called oatmeal atole, instant oats, fine flakes or soft flakes)
  • 8 cups milk or vegetable drink (water can also be used)
  • 1 teaspoon ground cinnamon
  • Lemon peel
  • Prunes or other fruit (dried or fresh)

Buckwheat porridge

Buckwheat porridge

Preparation of the porridge:

  • Put all the ingredients in a pot, bring to a boil, without a lid. Once they reach the boiling temperature, lower the intensity of the fire and stir to thicken.
  • Serve in a bowl. It can be decorated with fresh or dried fruit (raisins, goji, banana, apple, etc.), seeds or nuts.

RECIPE OF OATS PORRIDGE WITH CHOCOLATE (sugarfree)

Ingredients for oatmeal porridge (for 2 servings):

  • 2 cups fine oat flakes (also called oatmeal atole, instant oats, fine flakes or soft flakes)
  • 8 cups milk or vegetable drink (water can also be used)
  • 2 teaspoons pure cocoa powder
  • 2 teaspoons ground cinnamon
  • 1 banana

Oatmeal porridge with banana, pure cocoa and coconut
 Oatmeal porridge with banana, pure cocoa and coconut

Porridge preparation:

  • Boil the milk, water or vegetable drink, in a pot. Once boiling, remove half a glass of liquid and set aside.
  • Add the oats and the banana in small pieces. Lower the intensity of the fire and stir to thicken.
  • In a cup, dilute the cocoa powder with the cinnamon, stirring well. Pure cocoa is difficult to dissolve and it is best done in a cup, then add it to the porridge when there are not lumps.
  • Add the dissolved cocoa in the porridge pot.
  • Serve in a bowl. It can be decorated with coconut, seeds or other fruits.

* See:

– Oats porridge with apple

– Cassava porridge

– Buckwheat porridge

– Porridge properties

punto rojo More information on oats

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Editorial
Written by Editorial Botanical-online team in charge of content writing

15 January, 2026

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