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+ servings

April Bloomfield's English Porridge


  • 1 ½ cup whole milk + a few generous splashes (for a vegan option, substitute nut milk of choice)
  • 1 ½ cup water
  • 1 ½ tsp flaky sea salt (if using finer salt, start with ½ teaspoon and add to taste)
  • ½ cup rolled oats
  • ½ cup steel-cut oats
  • About 2 Tbsp natural sugar (or maple syrup)


  • In a medium-sized pot over high heat, add the milk, water, and salt. Combine, stirring frequently as the liquid comes to a gentle simmer.
  • Lower the heat to medium and add both kinds of oats
  • Stirring frequently (lowering the heat as needed to maintain a good simmer), cook the oats.
  • After about 20 minutes, the rolled oats will have turned a bit mushy, while the steel-cut oats will be just tender and will pop when you bit into them
  • Taste for seasoning (they should be on the salty side)
  • Add sugar or syrup.
  • Spoon the porridge into warm bowls and let it sit for a minute or two
  • (Note: Included below is the topping suggested by April Bloomfield. For other topping ideas, see above)
  • Then carefully pour a little cold milk around the edges of each bowl, so it pools all the way around.
  • Sprinkle a five-fingered pinch of sugar or drizzle the syrup in the center of each and let it melt, then serve right away.