Porridge Hot

READY IN: 1hr 10mins
Recipe by Sydney Mike

I could say that this recipe was handed down from my great-great-great-great-grandmother, but that isn't the case! I can't say I've every had it, but still....... Taking some suggestions to heart, I've cut back on the original 1/4 cup of molasses, & finally made it optional, realizing that some people [for some reason or other!] just don't have my taste for molasses!

Top Review by Mandy

I loved this, I did a half batch but just eyeballed the amount of maple & molasses & I used Splenda instead of sugar. I'm not a ginger lover so almost cut the ginger amount but decided against it with the addition of cinnamon & nutmeg and I'm glad I did. The spice mix is lovely, the texture is great & this proved a lovely warming brekky that did me for 2 mornings. Thanks Syd!

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. In large heavy saucepan bring to boil the water & salt.
  3. Reduce heat to medium low & add oats, cooking 5 minutes & stirring frequently.
  4. Transfer to a 6-cup souffle dish, then add last 8 or 9 ingredients [realizing that dark molasses is to be used only if you WANT a molasses taste to this dish], stirring to combine.
  5. Bake 1 hour until set.
  6. Spoon into bowls & serve with cold milk.

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