Vegan Breakfast Porridge

by Editorial Staff

Summary

Prep Time	5 mins
Cook Time	5 mins
Total Time	10 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

250 ml water
2 tablespoon, heaped oat flakes, tender possibly also 3 tablespoon, alternatively semolina or polenta
1 pinch (s) salt
sugar

Instructions

Boil 250 ml of water in a saucepan (I always use a kettle for this, it saves time), then add a pinch of salt and a little sugar to the water. Put 2 - 3 heaped spoons of the oat flakes in the boiling water and cook them for 5 minutes, stirring constantly.
I always refine my porridge with homemade jams and dark or white cocoa powder.
You are also welcome to replace the oatmeal with semolina or polenta (for a little variety, but then needs more time to cook).
Many add a sip of milk and a little butter. It would be important that the butter is cold when you add it and no longer boil, so assemble the porridge like a risotto. If you do, the porridge is no longer vegan.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.