Jamie Oliver shared his grandad's porridge recipe on Insta and it broke the internet

Porridge is the perfect cheap winter warmer that gives you energy in the slog of winter. We're making it just like Jamie Oliver's grandad used to

Jamie Oliver in a kitchen: he talks porridge
(Image credit: Hotpoint)

This past week on Instagram, Jamie Oliver shared his recipe for 'porridge just like my grandad used to make! It was a ritual that was for sure...'. Of course, we were intrigued – Jamie always takes a tried and tested recipe we think we've got sewn up and gives it his own unique twist.

And we weren't disappointed – his grandad's porridge recipe is a whole new take on the ultimate comfort breakfast. So, take a look below – and if you need more tips and options, try our delicious take on how to make porridge, plus we also have a vegan porridge option

Jamie Oliver's porridge recipe (thanks Grandad)

Ingredients:

  • Pinch of salt
  • Granulated brown sugar to taste
  • Milk, 300ml/1 1/4 cups if making with milk, or just enough to top the bowl with if making with water
  • Water, 300ml/1 1/4 cups if making with water only
  • Porridge oats, 50g/1/3 cup

Method:

If you've never made porridge before, you'll find it helpful that we've added the basics, but included Jamie's grandad's expert tips, too.

1. Place the porridge oats in a non-stick pan; we prefer milk pans, because it's easier to pour the porridge into a bowl afterwards.

2. Cover the oats with the milk (you can use water instead of milk for this step, or a combination of both – but we like the creamy richness milk brings) and bring to the boil. As Jamie Oliver says, his grandad made it 'the old fashioned way, with water and a pinch of salt', so feel free to add a pinch of this, too (and use water instead of milk!). 

3. As soon as the porridge comes to a boil, stir it with a wooden spoon so it doesn't stick to the pan. Reduce the heat and keep stirring until the porridge is thick – it should still be pourable, just not runny. This whole step takes about five minutes. 

3. Pour into a bowl – but not any bowl... 'into a cold bowl (helps firm it up),' says Jamie. He then advises us to add 'granulated brown sugar and then leave for a few minutes when it totally transforms into syrupy heaven, then cut with a knife into a criss cross, then like magic the porridge starts to float on the syrup ! Then for a gush of gold top milk into the gullies – a taste of childhood right there!! Bring on Saturday morning kids TV – Banana Splits, Three Musketeers, Lassie... haha!'

4. As Jamie says above about Gold Top (if you buy your milk in cartons, he means full fat milk), we also love to pour over extra milk. For a richer taste, you can also top up with yoghurt or cream. Eat immediately. 

And, of course, you can also add any other toppings you like – from bananas to blueberries, nuts and seeds. We're not sure Jamie's grandad would approve though.