Stop adding sugar to porridge – chefs say one simple ingredient tastes better

Stop adding sugar to porridge – chefs say one simple ingredient tastes better You can flavour porridge with almost anything, given its simple base of just oats and milk or water. But four British chefs agree there's one simple ingredient most people overlook. A steaming hot bowl of porridge on a cold morning sounds delightful until you're faced with a gloopy, bland bowl of mere oats and milk. Ask most people how to jazz it up, and they'll likely suggest something sweet, such as sugar, golden syrup or honey. Others might go for crunchy peanut butter or fruit. You might think that buying pre-flavoured packets is the easiest route to perfect porridge, but Stuart Fox, Head Chef at The Reserve at Chester Zoo, says that's the first mistake to avoid if you want a truly nourishing breakfast. He said: "There is a time and place for pre-packaged foods-but porridge isn't one of them." I asked four British chefs how they make delicious porridge, and they all agreed that a few small tweaks at the hob and in the bowl make all the difference. Ensure our latest lifestyle headlines always appear at the top of your Google Search by making us a Preferred Source. Click here to activate or add us as Preferred Source in your Google search settings Stuart champions quality rolled oats for a smoother consistency, pointing out that pre-packaged porridges "typically use steel-cut oats", which he finds turn stodgier when cooked quickly. Hailing from the Isle of Skye, Clare Winskill of Coruisk House stresses the importance of getting the fundamentals right. She said: "For me, porridge always tastes better when it's made with high-quality Scottish oats", especially when stirred continuously to create a creamy texture. Yet when it comes to seasoning, the consensus becomes crystal clear. Stuart backs a simple step that most home cooks tend to overlook at breakfast time. "Salt is a flavour enhancer," he notes, which helps "prevent the porridge from being gloopy" while bringing out its natural sweetness. Culinary expert Clare insists a pinch of sea salt is "an absolute must". Though that's not to say porridge should taste salty — rather, it should be properly seasoned so the oats can deliver their true, natural flavour. On the subject of sweetening porridge, the chefs were clear that there's a world of difference between natural flavourings and their heavily processed counterparts. Mark McShane, founder of Food Hygiene Certificate, said he would "never add artificially flavoured syrups", cautioning they cause "a sharp spike in your blood sugar" and "mask the natural taste of oats". For a truly satisfying bowl, he prefers "fresh fruit, a drizzle of honey, or perhaps a handful of nuts". Clare takes a similar stance, pointing out that white sugar "just doesn't sit right with the natural depth of proper Scottish oats". Those after a genuinely tasty bowl of porridge are encouraged to look beyond their usual store cupboard staples. Stuart revealed that he would "never add chocolate to porridge", choosing an even sweeter option in its place. For toppings that enhance the flavour without overwhelming the base, the chef recommends fruit with a distinctive character. "I like to finish my porridge with chopped medjool dates," he says, describing them as "the best of both worlds", providing richness alongside apparent health benefits for those with a sweet tooth. Clare brings a cosy touch by blending together honey, cinnamon, and dried fruit. For a truly indulgent finish, a "drizzle of cream and a splash of Drambuie" can elevate the dish while staying true to its Scottish roots. Dean Harper of Harper Fine Dining believes texture should never be an afterthought when it comes to toppings, which is why he favours toasted seeds as his go-to addition. "I like adding a few toasted seeds to porridge (pumpkin and sunflower are my faves)," he says. Toasting "brings out their oils", delivering a "richer nutty flavour" with a "delicate earthy note" that cuts through the creaminess.