Barley Free Oat Porridge
Warm, creamy, and endlessly customizable, this oat porridge is the kind of breakfast that makes getting out of bed feel worthwhile. Cooked low and slow in a mix of water and whole milk, the rolled oats turn thick and velvety in just a few minutes on the stovetop. A knob of butter stirred in at the end gives it a richness that takes it well beyond basic, and a drizzle of honey or maple syrup adds just the right touch of sweetness without overpowering the bowl. For anyone navigating a barley-free lifestyle, porridge can sometimes feel like a minefield — many store-bought hot cereals and grain blends sneak barley in, or are processed alongside it. This recipe keeps things clean and straightforward, built entirely around oats with no grain-blending or hidden fillers to worry about. Top it with fresh fruit, a handful of nuts, or a dusting of cinnamon and you have a breakfast that feels both nourishing and genuinely satisfying.
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Learn more →Ingredients
2 servings
- 1 cup rolled oats
- 1 ½ cups water
- ½ cup whole milk
- ¼ tsp fine salt
- 1 tbsp unsalted butter
- 2 tsp honey or maple syrup (optional)
For serving
- fresh fruit, nuts, or a pinch of ground cinnamon, for serving (optional)
Instructions
- 1
Combine the water, milk, and salt in a medium saucepan and bring to a gentle simmer over medium heat.
- 2
Stir in the rolled oats and reduce the heat to medium-low. Cook, stirring frequently, until the oats have absorbed most of the liquid and the porridge is thick and creamy, about 5–7 minutes.
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