Everyday creamy oats

For cooler mornings, porridge is an easy, comforting and quick option I have on rotation. Here I'm sharing two ways to make it: on the hob (my preferred method, the extra 5 minutes is worth it for a noticeably silkier finish, I promise) or in the microwave for when time is tight. I've also shared some of my favourite quick topping suggestions and tips on how to add protein powder without it ending up clumpy or rubbery.

Time to prep : 1 minute

Time to cook : 5 minutes

Serves : 1

Ingredients

40g rolled oats*

250ml milk*

Pinch of salt

Method (hob)

1. Put the oats in a small saucepan, add the milk and a pinch of salt.

2. Place the saucepan over a medium - high heat and bring to a gentle boil, then immediately reduce it to a simmer.

3. Stir occasionally for about 5 minutes until thickened and creamy, they're ready when a spoon pulled through the porridge leaves a brief trail before the oats gently fill it in.

4. Pour into a bowl and top with your choice of toppings.

Method (microwave)

1. Put the oats in a microwave-safe bowl, add the milk and a pinch of salt.

2. Microwave on high for 1 minute, stir, then microwave in 30 second bursts (stirring between each) until creamy - usually about 2 - 3 minutes total depending on your microwave.

3. Let stand for 1 minute to thicken, then top with your favourites.

Adding in protein:

What

• I love adding 1 scoop (~30g) of protein powder to my oats for a simple, effective way to create a higher protein meal. I always use a simple whey protein isolate (I buy this one, not sponsored or gifted), usually in vanilla or chocolate.

When

• Add your protein at the very, very end - once the oats are off the heat (for the hob) or once they've had 1 minute to stand (for the microwave). Just scoop it in and mix it through with a spoon.

• Never add it in whilst the oats are still on the heat. Whey is made up of fast-coagulating proteins so if it’s heated too much or too quickly, the proteins tighten and clump which give that awful clumpy or gummy, rubbery texture.

• Mix it until smooth and creamy, add a splash more milk if needed.

Topping ideas:

• Dried apricots, chopped walnuts, fresh thyme leaves, maple syrup

• Fresh figs, fresh thyme leaves, chopped pistachios, honey

• Fresh (or frozen) blackberries, flaked almonds, fresh basil (greek for the tiny leaves if you can find it), honey

• Sliced banana, tahini or nut butter, sesame seeds, cinnamon

• Sliced banana, lime zest, toasted coconut flakes, maple syrup

Nutritional Information

(per serve, oats made with almond milk)

180 calories

6g protein, 26g carbs, 5g fat

Good to know

• Look for the whole 'rolled', 'jumbo' or 'old-fashioned' oats. I buy these, super cheap, in most supermarkets and great quality.

• Use any milk, I usually use almond or dairy milk. You can use 50:50 milk to water for a creamy consistency but lighter mix, if you like. As long as the liquid is 250ml it will work.

• A tiny pinch lifts the flavour and keeps things from tasting flat, don’t skip it. Regular table salt is great.

• Oats are naturally gluten-free but choose the certified option if it's important.