Jamaican Oats Porridge
Porridge is a staple in many Caribbean homes, oats porridge being one of several popular recipes. This hearty mixture is spiced with cinnamon, nutmeg, vanilla and a bay leaf. Food for the soul.
Growing up I remember my mom making some type of porridge every other Saturday morning: hominy corn, cornmeal, oats, even Cream of Wheat. All so delicious to have with a slice of buttered hard dough bread or those Excelsior water crackers!
I woke up to a chilly 0°C this morning, so I decided to make myself a big bowl of Jamaican oats porridge. It definitely hit the spot. Best of all, any leftovers can easily be warmed up for a quick breakfast.
Jamaican Oats Porridge
Porridge is a staple in many Caribbean homes, oats porridge being one of several popular recipes. This hearty mixture is spiced with cinnamon, nutmeg, vanilla and a bay leaf. Food for the soul.
Ingredients
- 1 cup rolled oats
- 2 1/2 cups cold water
- 1/4 teaspoon salt
- 1 dried bay leaf
- 1 small cinnamon stick
- 1/2 cup milk
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1/2 teaspoon vanilla extract
- 1/4 cup sweetened condensed milk
Instructions
- Fill a medium saucepan with cold water. Stir in oats, salt, cinnamon stick and bay leaf. Bring to a boil over medium-high heat.
- When mixture comes to a boil, reduce heat to low and continue cooking for 2-3 minutes, stirring frequently.
- Add milk, ground cinnamon, nutmeg, vanilla extract and sweetened condensed milk, stirring for another 1-2 minutes until well blended.
- Turn off heat and serve hot with a bread or crackers.
Notes
Cooking oats in water instead of milk keeps it from getting too thick and sticky. I find cooking it in cold water makes the porridge creamier.
Try to use large-flake oats for this recipe, as the porridge might come out mushy if quick oats or instant oats are used.
Porridge may thicken as it cools. You can add a bit of milk to thin it out when you reheat it.
Tried this recipe?Let us know how it was!
I’ve made this several times now and I think it’s the best oats porridge I’ve ever had. I do have to use less nutmeg than recommended as it’s a bit much for me and I never have cinnamon sticks so I never use them. I switch out the bay leaf for a pimento leaf and it works perfectly. Just sweeten to taste and you have perfectly thin and delicious pats porridge.
Thanks Lana! Yeah, the nutmeg could probably go down to 1/8 of a tsp, but I love that stuff… lol. Glad you enjoyed! 🙂
I love this recipe. It’s perfect. Thank you for sharing!
No problem… I’m so glad you like it! 🙂
We visit Jamaica, and every time I make this recipe it takes me back there
Love to hear it! Such a filling breakfast. 🙂
I’m looking forward to making this. This is what I miss about Jamaica, but at least I can bring a part of JA here. Quick question: Did you mean to add bay leaves to the recipe, or is that a typo?
Yes, the food is the best part of remembering back home! Thanks so much for the question. A dried bay leaf can definitely be added to many dishes like soups, stews, porridges and rice puddings. It can help enhance the aromatic flavours of the dish and works well with warming spices like cinnamon and nutmeg. Many thanks for bringing it up Shawn, because I just noticed the recipe called for “bay leaf” and not “dried bay leaf” (I just fixed it). The flavour profiles are a bit different and a dried bay leaves aren’t as bitter as the fresh ones! Think of them like whole cinnamon sticks, as they’re not meant to be eaten whole after it’s used. 🙂
Excellent Recipe!! When I made it, it came out perfectly. Thank you!!
This was delicious! I was looking for an oats porridge recipe and this was the first one I had come across. I never had Jamaican oats and this ratio is perfect. I love the spices and the sweetness level this recipe carries. Thanks for sharing!
Thanks for the tip on using water instead of milk. You are so right. It came out nice and creamy just like you said.
I love this recipe. I made my own milk (pecan) to go with it. The best.