Perfect Traditional Porridge; a recipe for pinhead oatmeal Porridge


In this second blog post on making the perfect traditional Porridge I am going to share with you my recipe for making perfect pinhead Porridge…

Pinhead oatmeal

Pinhead oatmeal

As mentioned in my previous post, pinhead oatmeal is a full, thick grain which requires a long cooking time. Pinhead oatmeal is the only type of oat that I pre-soak, which I do for at least eight hours overnight.

It does take time to make traditional Porridge but it’s a hearty recipe that will keep you full all morning.

Perfect Pinhead Porridge

Serves –  Two

Pinhead oatmeal traditional Porridge recipe

Pinhead oatmeal traditional Porridge

Cooking and preparation time – Overnight soak of the oatmeal +30 mins cooking time


1 1/2 cups of pinhead oatmeal

1 cup of water

2 further cups of water

Pinch of sea salt


  • In the top saucepan of a bain marie or Porringer place the pinhead oatmeal.
  • Pour 1 cup of cold water over the oatmeal making sure it is completely covered.
  • Leave to soak over night.
  • In the morning pour the reaming two cups of water over the soaked pinhead oatmeal and stir thoroughly.
  • Then put boiling water into the base saucepan of the bain marie.
  • Place the full bain marie over a high heat.
  • Cook the oatmeal, stirring regularly, for 5 mins.
  • Then add the salt and stir thoroughly.
  • Continue to cook the oatmeal, stirring frequently for approx 20 mins or until a thick Porridge consistency is achieved.
  • Remove the bain marie from the heat.
  • Remove the top saucepan and set aside for 2 mins.
  • Spoon into bowls and serve hot.

I find pinhead oatmeal really satisfying to eat as a plain dish but if you want to add a topping I can recommend;

  1. Serving the oatmeal with a little jug of cream, to be poured over the Porridge during eating.
  2. Serving with a sprinkle of freshly ground black pepper.
  3. Or topping with just a little lemon zest and juice.
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