Easy to digest creamy oatmeal porridge
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Try this easy-to-digest, creamy oatmeal porridge for breakfast — the secret is in how the oats are prepared, so you get all the goodness without the usual stomach acidity.
Try this easy to digest creamy and wholesome oatmeal porridge for your breakfast. I promise, you will love it and make it every day for a quick breakfast. I am letting you into my secret of why this is easy on your stomach without any acidity, which is all common when you eat oats.
We usually have a lot of fermented foods for breakfast, so oatmeal porridge is only once in a while when I don’t have bread ready. I must admit that until a few years ago, oatmeal porridge for breakfast was met with a big groan from my little family. My husband called it food for the horses and my daughter ate it only with coercion. It was a constant struggle to get them to eat the porridge, until I figured out this method. And now this easy to digest creamy oatmeal porridge for breakfast goes down without any fuss.
Table of Contents
Why Soak the Oats Overnight?
Grains can be heavy to digest due to phytic acid, a natural substance in plant seeds that can impair mineral absorption and contribute to deficiencies in iron, zinc and calcium. Soaking and fermenting is the way to remove phytic acid from grains — but that doesn’t mean you should stop eating grains, it’s just a small extra step for a balanced diet.
Soaking is also the trick that makes the oats taste great and easy to digest. This nutrient-rich, nourishing oat porridge is a favorite during half-yearly Ayurvedic spring and autumn detox programs.
Tools you may need
- A deep pot (to avoid spilling over as it cooks)
- A bowl for soaking the oats overnight
- A wooden spoon for stirring
How to Make Creamy Oatmeal Porridge?
Ingredients List
- 1 cup organic rolled oats
- 1 ripe banana
- A few seedless dates
- 2 cups water + 1 cup milk
- Maple syrup, to taste
- Raspberries or blueberries (optional)
- A pinch of Himalayan pink salt
Cooking Instructions
Soak the Oats:
Soak the oats overnight with enough water. Some people like to add a teaspoon of apple cider vinegar to the soaking water, though it’s not necessary.
Drain and Rinse:
The next morning, drain the water from the soaked oats and give them a light rinse.
Start Cooking:
Add the milk and water with a pinch of salt and bring to a boil, then add in the soaked oats.
Add the Fruit:
Chop the banana and dates into the oats about halfway through cooking, and stir.
Simmer:
Cook briefly on medium heat, then simmer on low heat for about 15 minutes, stirring frequently so the oats don’t stick to the pot. If the oats start to foam up, lift the pan off the heat for a moment to let it settle before returning it.
Adjust the Consistency:
If the oatmeal gets too thick, add a little extra water or milk to thin it to your liking.
Rest and Serve:
Remove from the heat and let it sit a few minutes to thicken, then serve hot with a little maple syrup and your favorite toppings.
Serving Suggestions
This porridge is best served hot, straight from the pot. Try it with:
Maple syrup: a light drizzle for natural sweetness.
Fresh or frozen berries: raspberries or blueberries add a fresh, tart contrast.
A splash of extra milk: stir in a little more if you like it looser.
Tips for the Perfect Oatmeal Porridge
Soak overnight: soaking the oats overnight and straining the next day is the secret to a creamy, easy-to-digest porridge.
Use whole milk: cooking with whole dairy milk adds protein and keeps you full for longer.
Salt before cooking: a pinch of salt added to the soaked oats and milk before cooking enhances the flavor.
Try half milk, half water: this combination makes the porridge extra creamy.
Use a deep pot: it helps avoid spillovers as the oats cook.
Stir often: keeps the oats from sticking to the pot.
Ingredient Swaps for Oatmeal Porridge
The base method here is flexible:
Milk: use all water, all milk, or a mix of the two — half and half gives the creamiest result.
Sweetener: maple syrup is used here, but honey or a mashed extra banana work too.
Fruit: swap the banana and dates for other soft fruit like stewed apple or pear.
Flavor Variations of Oatmeal Porridge
Once you’ve got the base porridge down, it’s easy to change up:
Spice it up: a pinch of cinnamon or cardamom while cooking adds warmth.
Nutty crunch: top with toasted nuts or seeds for texture.
Chocolate twist: stir in a spoonful of cocoa powder for a treat version.
Why Soaking Helps
The phytic acid in unsoaked oats is often what causes stomach acidity for some people — since soaking them overnight, that discomfort disappears. Beyond easier digestion, oats are well known for their broader health benefits, and this recipe is a nourishing way to include them in a balanced diet.
Recipe Card
Easy to Digest Creamy Oatmeal Porridge
- Total Time: 505
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy, easy-to-digest oatmeal porridge made extra gentle on the stomach by soaking the oats overnight — a nourishing breakfast the whole family will actually want to eat.
Ingredients
- 1 cup organic rolled oats
- 1 ripe banana
- A few seedless dates
- 2 cups water and 1 cup milk
- Maple syrup, to taste
- Raspberries or blueberries, a handful (optional)
- A pinch of Himalayan pink salt
Instructions
-
Soak the Oats:
Soak the oats overnight with enough water. Some people like to add a teaspoon of apple cider vinegar to the soaking water, though it’s not necessary.
-
Drain and Rinse:
The next morning, drain the water from the soaked oats and give them a light rinse.
-
Start Cooking:
Add the milk and water with a pinch of salt and bring to a boil, then add in the soaked oats.
-
Add the Fruit:
Chop the banana and dates into the oats about halfway through cooking, and stir.
-
Simmer:
Cook briefly on medium heat, then simmer on low heat for about 15 minutes, stirring frequently so the oats don’t stick to the pot. If the oats start to foam up, lift the pan off the heat for a moment to let it settle before returning it.
-
Adjust the Consistency:
If the oatmeal gets too thick, add a little extra water or milk to thin it to your liking.
-
Rest and Serve:
Remove from the heat and let it sit a few minutes to thicken, then serve hot with a little maple syrup and your favorite toppings.
Notes
Soak the oats overnight for the creamiest, easiest-to-digest result. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze in smaller portions.
- Prep Time: 480
- Cook Time: 25
- Category: Breakfast
Nutrition
- Serving Size: 4
- Calories: 160
- Fat: 3
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