Porridge is a blank canvas, with a bland base of oats and milk — or water. But it is the kind of breakfast that rewards small, thoughtful tweaks
Porridge, with its simple combination of oats and milk (or water) serves as a neutral foundation. However, it’s the type of morning meal that benefits from small, considered adjustments.
If you ask most people how to improve it, they’ll probably suggest adding sugar to disguise the porridge’s flavour entirely.
But consult chefs on enhancement techniques and you’ll receive crucial guidance: season adequately, select premium oats, focus on consistency and complete with natural extras. These straightforward steps transform a basic bowl into something genuinely appetising.
I consulted four British chefs operating in distinctly different establishments, who all confirmed that porridge improves significantly with minor modifications during cooking and serving.
Regarding ready-made options, there’s minimal disagreement. Stuart Fox, head chef at The Reserve at Chester Zoo, is blunt: “There is a time and place for pre-packaged foods but porridge isn’t one of them.”
He advocates quality rolled oats for superior smoothness and notes pre-packaged varieties “typically use steel-cut oats”, which he considers more glutinous when rapidly prepared.
From the Isle of Skye, Clare Winskill of Coruisk House reinforces the emphasis on basics, saying: “For me, porridge always tastes better when it’s made with high-quality Scottish oats.”
She said this was particularly the case when combined with consistent stirring to achieve a velvety texture. However, it’s the seasoning where everyone seems to agree.
Stuart suggests a small step that most home cooks overlook at breakfast. “Salt is a flavour enhancer,” he explains, helping to “prevent the porridge from being gloopy” and drawing out its natural sweetness.
Clare also insists that a pinch of sea salt is “an absolute must”. The idea isn’t to make the porridge taste salty; instead, it should be properly seasoned so the oats’ true flavour shines through.
When it comes to sweetening porridge, the chefs note a significant difference between natural and processed sweeteners.
Mark McShane, founder of the Food Hygiene Certificate, said he would “never add artificially flavoured syrups”, cautioning that they cause “a sharp spike in your blood sugar” and “mask the natural taste of oats”.
For a truly satisfying bowl, he favours “fresh fruit, a drizzle of honey, or perhaps a handful of nuts”.
Clare shares a similar view, stating that white sugar “just doesn’t sit right with the natural depth of proper Scottish oats”.
Those on the hunt for truly scrumptious porridge are advised to avoid more than pantry staples. Stuart confessed that he would “never add chocolate to porridge”, opting instead for an even sweeter alternative.
For toppings that bring flavour without overpowering the foundation, the chef champions fruit with personality. “I like to finish my porridge with chopped medjool dates,” he says, describing them as “the best of both worlds”, providing richness alongside apparent wellness advantages for those craving sweetness.
Clare introduces depth by combining honey, cinnamon, and dried fruit. For an indulgent twist, a “drizzle of cream and a splash of Drambuie” can transform the dish whilst remaining faithful to Scottish heritage.
Dean Harper of Harper Fine Dining considers texture crucial rather than secondary. He spotlights toasted seeds as his go-to enhancement.
“I like adding a few toasted seeds to porridge (pumpkin and sunflower are my faves),” he says. Toasting “brings out their oils”, creating a “richer nutty flavour” with a “delicate earthy note” that balances the smoothness.
The seeds also provide bite and, as Harper observes, additional fibre, protein and beneficial fats.