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Slow-cooked creamy porridge

Diana Henry / 26 January 2016

A luxuriously thick and creamy porridge to get your day off to a good start. Pair with our recipe for port-baked fruit for a particularly special breakfast.

Creamy porridge
Slow-cooked creamy porridge topped with port-baked fruit. Photograph by Laura Edwards, food styling by Joss Herd.

Cooking time

25 minutes




  • 75g steel cut oats (also called pin head oatmeal)
  • 300ml milk or water, or milk and water mixed (150ml of each)
  • Sugar to taste
  • 2-3 tbs double cream
  • Chopped pistachio nuts for sprinkling on top


This is proper porridge, not your quick cook stuff.

Put the oats into a small pan with the liquid and slowly bring to the boil. 

Turn the heat right down, then cook, stirring most of the time (stirring makes a creamier porridge) for 25 minutes. 

You might want to add more water or milk as you go along, depending on how thick you like it. 

Add sugar to taste – remember that if you're topping is sweet you don't want to add too much. Stir in the double cream.

Put into bowls and scatter the pistachios on top. 

Serve with a topping of your choice, or try my recipe for port-baked fruit (pictured above) for a luxurious breakfast.

Visit our breakfast recipes section for more great ways to start the day.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.