Flahavan's Organic Porridge Recipe

Combine liquids and oats

In a medium saucepan, combine 1 1/4 cups whole milk (or plant milk) and 1/4 cup water. Add 1 cup rolled oats and 1/4 teaspoon fine sea salt. Stir to distribute oats evenly in the liquid.

Bring to gentle simmer

Place the saucepan over medium heat. Bring mixture to a gentle simmer, stirring frequently to prevent sticking. Watch for small bubbles at the edges — do not boil vigorously.

Cook until creamy

Reduce heat to low and cook, stirring every 30 seconds to 1 minute, for 6–8 minutes until the oats are tender and the porridge is creamy. If porridge becomes too thick, add up to 2 tablespoons (30 ml) more milk and stir to reach desired consistency.

Finish with butter

Remove from heat and stir in 1/2 tablespoon Wicklow organic butter (optional) for extra creaminess. Taste and adjust salt if needed.

Prepare berries

If using large strawberries, quarter or slice them. If frozen berries are used, briefly thaw and drain excess liquid to avoid watering down the porridge.

Toast almonds (optional)

For extra texture, place 2 tablespoons flaked almonds in a small dry skillet over medium heat and toast, shaking the pan, for 1–2 minutes until fragrant and lightly golden. Remove from heat to prevent burning.

Assemble bowl

Ladle the porridge into a serving bowl. Arrange 1 cup mixed berries on top (or spoon them to one side). Drizzle 2 tablespoons Wicklow organic honey evenly over the berries and porridge.

Finish

Sprinkle 1/2 teaspoon ground cinnamon over the bowl, add toasted almonds if using, and grate 1/2 teaspoon lemon zest over the berries for brightness (optional). Serve immediately.