Name: Oatmeal Porridge
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 2 servings
Cuisine: American
Ingredients: 89 g / 1 cup rolled oats, old-fashioned; 454 g / 2 cups water, or milk; 1.5 g / 1/4 tsp table salt; 12.4 g / 1 tbsp granulated sugar, or honey, optional

Oatmeal Porridge

AI-generated illustration

Simple rolled-oats porridge from pantry staples — oats, water or milk, a pinch of salt — ready in about 10 minutes.

Makes: 2 servings · Pan: Medium saucepan · Oven: Stovetop · Collection: Survival Foods

Ingredients

Volume	Grams
1 cup rolled oats, old-fashioned	89 g
2 cups water, or milk	454 g
1/4 tsp table salt	1.5 g
1 tbsp granulated sugar, or honey, optional	12.4 g

Gram weights use the King Arthur Baking ingredient weight chart. Measure flour by spooning it into the cup and leveling, or better, weigh it.

Method

Bring the water (or milk) and salt to a gentle boil in a saucepan.
Stir in the oats. Lower the heat and simmer 5–8 minutes for old-fashioned oats (2–3 minutes for quick oats), stirring now and then, until thick and creamy.
Sweeten with sugar or honey if you like. Serve hot.

Tips

King Arthur lists the same cup weight for old-fashioned and quick-cooking oats; cook time is what changes.
Dry rolled oats keep for months in a cool, sealed container; this is one of the fastest shelf-stable breakfasts.

Baking at elevation? See high-altitude adjustments. Different pan? Try the pan size converter.