After months of hot weather, autumn has arrived, marking the official start of porridge season. To settle the debate over the best cooking method, porridge was prepared in the microwave, on the hob, and in a slow cooker, with each batch judged on flavour, consistency, and ease.
Porridge, also known as oatmeal, is a breakfast staple dating back to the Neolithic period. While the classic version uses rolled oats or oatmeal simmered in water or milk, other grains like rice, maize, wheat, barley, corn, triticale, and buckwheat can also be used. Common flavourings include salt, sugar, honey, fruit, jam, or syrup, though some cultures add spices, fish, meat, or vegetables.
Microwave: Quick but Disappointing
The microwave was the fastest method but produced the worst results. The oats did not cook down enough, even after soaking in milk for five minutes beforehand. The mixture also bubbled over in the microwave, despite following an online recipe.
The final bowl was lumpy and grainy—described as chewing soggy sawdust in almond milk. Even maple syrup could not rescue the bland flavour. The microwave might work with quick oats, which are already broken down, but for jumbo rolled oats, it is best avoided. Score: 1/5.
Hob: Reliable and Flavourful
The hob method used 50g of jumbo oats, around 250ml of almond milk, a pinch of salt, and a teaspoon of cinnamon. The oats were soaked briefly, then brought to the boil over medium heat with continuous stirring. After bubbling, the heat was reduced to low and simmered for just under 10 minutes, stirring frequently.
The consistency was smooth with the right amount of bite—not mushy or sawdust-like, and the flavour was pleasantly natural. While not the quickest method, it is worth making if 20-30 minutes are available. Score: 4/5.
Slow Cooker: The Clear Winner
Slow cooker porridge proved to be a game-changer. Slow cooking draws out the oats' natural nutty flavour and breaks them down beautifully, resulting in a smoother texture that still keeps a hearty bite.
To make it, 80g of oats and 400ml of almond milk were combined with a pinch of salt and a teaspoon of cinnamon, then cooked on high for 2 to 3 hours, checking every hour. The consistency was perfect, and the flavours married together to create a nutty, sweet, and salty bowl. This serves two people. For overnight porridge, set the slow cooker to low for about eight hours. To prevent sticking, rub the inside with a small amount of butter or oil. Score: 5/5.
