Oatmeal v Porridge.
Seriously, is it possible to make this bland, time-less food staple interesting?
Yes, possibly.
Oatmeal verses Porridge. What’s the Difference?
It didn’t occur to me when I started writing this article that there are two ways to look at the Oatmeal v Porridge question.
One: Ingredients
A quick trip around the internet shows oatmeal is made from boiled oats.
Porridge, on the other hand, is any cooked grain.
Here’s a good article, if you have further interest.
Two: Tradition
Growing up in Texas, I never heard oatmeal called porridge.
My ancestors were hard-working people, and poor. Simple lives guided by a “called ’em like ya saw ’em” mindset. My foremothers called what they were feeding us oatmeal, for the very straight-forward reason, it was made of oats.
The cooks in my family made oatmeal like this.
And we ate it. Each individual oat still visible. The texture little changed in the cooking process.
Yes, it’s a dry as it looks, like a breakfast bar in a bowl. Hence, the large glass of milk.
As I’m writing this, I’m experiencing a startling epiphany.
I was reared by terrible cooks! 😵💫 Lucky for me, their strengths shone elsewhere.
Upon visiting Ireland, home to the porridge of nursery rhymes, I was introduced to a creamy oatmeal that didn’t require chewing.
This, my friends, is one more reason why travel is so important!
Not to brag, but I figured out how to make (what I’m calling) porridge out of Quaker One-Minute Oats.
Recipe included below.
At long last, we’ve arrived at the point of all this. And my inspiration for starting this silly post.
Oatmeal, American Style
Included with our Houston hotel stay is a “free” breakfast.
This self-serve oatmeal buffet includes an extravagant choice of eight toppings, plus half’n’half, milk and such.
As my Granny would say, “now, that’ll stick to your bones.”
Porridge, Irish Style
Included at our Bed and Breakfast in Dingle, Ireland.
Porridge, especially as part of the traditional Irish breakfast, is a bland, bowlful of possibilities. Sure not to distract from the eggs, sausage and tomatoes on a nearby plate.
However!
As a side, in addition to the brown sugar already dissolving on top of the porridge, is Bailey’s Irish Cream!
That innocent looking little white pitcher contains a shot of Bailey’s.
I’m such a wonderful mother, I didn’t notice my twelve year old had finished hers off and had taken my mother’s until I spotted her pink cheeks and the serene look on her otherwise melancholy face.
Sláinte!
Making Oatmeal v Porridge with Quaker One-Minute Oats
As stated before, I come from a long line of marginal cooks.
A bit of advice, picked up from my Aunt Susie, is to follow the directions on the box.
Which is exactly what I’ve done for ages when whipping up a go-to bowl of Quaker One-Minute Oats for myself or my children. Here’s the recipe, if you need it.
Stove Top Preparation (my preferred)
For one serving: 1/2 cup oats, 1 cup milk or water, dash of salt (optional; for low sodium diets, omit salt)
For two servings: 1 cup oats, 1 3/4 cup milk or water, 1/8 teaspoon salt (optional; for low sodium diets, omit salt)
Directions: 1. Boil water or milk and salt. 2. Stir in Oats. 3. Cook about 1 minute over medium heat; stir occasionally.
Seems straight forward enough, yeah?
If you are a reader who likes to fully immerse yourself in what you’re reading, or you’re a skeptic, needing to see with your own eyes, make these simple adjustments to the recipe to test oatmeal v porridge.
For oatmeal, follow the above directions, but give it an extra couple minutes to cook off most of the moisture.
For porridge, combine step 1 and 2. I did this by accident, shortly after our Ireland trip, and have since been quite pleased with the results. Partake with or without Bailey’s.
