English porridge [April Bloomfield] from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (page 11) by Kristen Miglore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ndschmidt on April 11, 2026

    The first time I made this in 2021, I wrote this in the cookbook: “OMG! I never thought I’d be ecstatic over a bowl of oatmeal. This is the best bowl imaginable.”

  • Wlow on February 12, 2024

    3/2016 Delicious — T+N liked too

  • MollyB on March 01, 2022

    Delicious recipe! I like it way better than either straight steel-cut oats or rolled oats. Using Diamond Crystal salt, 1/2-tsp works to my family's tastes.

  • Cfoley12000 on February 15, 2022

    I make this all the time and love the texture. Salt is a VERY important ingredient in making oatmeal taste good in my opinion. I make a double batch of this to portion it out for the week and really like the thicker texture that it sets up to once fully cooled compared to when it finishes simmering.

  • TrishaCP on January 22, 2022

    I used 2/3 of the Maldon salt, and it was really salty to me. My husband wouldn’t even eat it, and he loves oatmeal. The technique of combining steel cut and regular rolled oats is great though.

  • snoozermoose on December 10, 2021

    This was absolutely delicious. I love oatmeal, and that extra bit of salt really took this over the top. The texture with the two oats was also lovely.

  • rionafaith on April 05, 2020

    Really nice creamy oatmeal. Made half recipe for one large serving.

  • aberne on May 13, 2019

    Nice. The regular oats add the creaminess that steel cuts were missing. My new regular oatmeal.

  • Jviney on April 18, 2018

    Salt in oatmeal is such a personal preference thing...this is perfect to me. Exactly how my grandfather used to make it. Try it before you adjust salt.

  • stockholm28 on April 16, 2016

    I've never loved oatmeal; it is just something that I tolerate from time to time. The only way I generally eat oatmeal is if I have lots of toppings to disguise the mush. This porridge was delicious. I thought it would be too salty. It wasn't because the sugar really balanced it out. It reminded me of an oatmeal cookie. I think April has converted me to a porridge fan. Definitely a keeper and the only way I will make oatmeal in the future.

  • damazinah on August 09, 2015

    cut salt by half

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