Oat Porridge Recipe

Oat Porridge
Donna Griffith


  • 1 cup  steel-cut oats
  • 2 tablespoons  oat bran
  • 2 tablespoons  chia seeds*
  • 1 tablespoon  cracked flaxseed
  • dates, chopped roughly
  • prunes, chopped roughly
  • 1/4 teaspoon  cinnamon
  • 1/8 teaspoon  ground clove
  • 1/8 teaspoon  ground ginger
  •  Pinch of  sea salt
  •   Low-fat milk or milk replacement, for serving

It's no secret that I love oats. I also love the holiday season! There is something about cuddling up indoors with loved ones that makes me feel so cozy inside. I make this dish throughout the year and it always reminds me of those special celebrations.

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Place all of the ingredients except for the milk in a medium-sized saucepan with 3 cups water. Bring to a boil over high heat, then reduce heat to a gentle simmer, stirring occasionally. Cook for 10 minutes for a chewier texture and 12 minutes for a softer texture.

Remove from heat, cover, and let sit for 3 minutes. Serve hot with low-fat kefir, low-fat milk, or milk replacement, such as soy, rice, or almond milk.


*Note: Chia seeds can be found in health food stores or online.


Calories per serving:

278 calories

Dietary restrictions:

High Fiber, Low Fat, Low Sodium Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 17g 26%
  • Carbs 243g 81%
  • Saturated 2g 10%
  • Fiber 28g 114%
  • Trans 0g
  • Sugars 90g
  • Monounsaturated 3g
  • Polyunsaturated 10g
  • Protein 23g 46%
  • Sodium 308mg 13%
  • Calcium 338mg 34%
  • Magnesium 363mg 91%
  • Potassium 2,266mg 65%
  • Iron 10mg 56%
  • Zinc 6mg 39%
  • Phosphorus 810mg 116%
  • Vitamin A 76µg 8%
  • Vitamin C 0mg 1%
  • Thiamin (B1) 1mg 63%
  • Riboflavin (B2) 0mg 24%
  • Niacin (B3) 7mg 37%
  • Vitamin B6 1mg 53%
  • Folic Acid (B9) 72µg 18%
  • Vitamin E 1mg 3%
  • Vitamin K 7µg 8%
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