Strawberries and cream porridge is a warm, comforting breakfast that blends the sweetness of fresh strawberries with the rich creaminess of milk and oats. I love how this dish brings together fruity brightness and cozy textures, making it perfect for chilly mornings or whenever I want something satisfying and wholesome.
Why You’ll Love This Recipe
I love this recipe because it’s quick to make, naturally sweet, and keeps me full for hours. The combination of strawberries and cream feels indulgent, but it’s also packed with fiber, vitamins, and healthy energy. It’s a great way to enjoy a classic flavor combo in a healthy and hearty breakfast bowl.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Rolled oats
- Milk (I use whole milk or plant-based milk like almond or oat)
- Water
- Fresh strawberries (chopped)
- Heavy cream or a splash of half-and-half
- Maple syrup or honey (for sweetness)
- A pinch of salt
- Vanilla extract (optional, for flavor depth)
Directions
- I start by combining the oats, milk, and water in a saucepan over medium heat.
- I stir in the salt and let the mixture simmer, stirring occasionally, until the oats are soft and creamy—about 5–7 minutes.
- While the porridge is cooking, I chop the strawberries and set a few aside for topping.
- Once the porridge has thickened, I stir in half of the chopped strawberries and a drizzle of maple syrup.
- I remove the pan from heat and swirl in the cream and vanilla extract.
- I spoon the porridge into a bowl, top with the remaining strawberries, and add another splash of cream if I like it extra rich.
Servings and timing
This recipe makes 2 servings and takes about 10 minutes to prepare. It’s quick enough for busy mornings and cozy enough for a relaxed weekend breakfast.
Variations
- I sometimes use mashed bananas instead of sweetener for a natural sugar-free option.
- For extra texture, I stir in some chia seeds or flaxseeds during cooking.
- I swap strawberries for raspberries, blueberries, or peaches depending on what’s in season.
- I use coconut cream instead of dairy cream for a dairy-free version.
- I top it with a handful of toasted nuts or granola for crunch.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of milk and warm it gently on the stove or in the microwave, stirring occasionally until creamy again. I always add fresh strawberries after reheating to keep them vibrant and juicy.
FAQs
Can I use frozen strawberries?
Yes, I use frozen strawberries when fresh ones aren’t available. I just thaw them slightly and chop them before stirring them into the porridge.
Can I make this porridge overnight?
While traditional overnight oats are cold, I can prepare this as overnight oats by mixing all ingredients and letting them sit in the fridge. In the morning, I stir in the cream and enjoy it cold or heat it gently.
What kind of oats should I use?
I prefer rolled oats for the best texture, but quick oats also work if I’m short on time. Steel-cut oats take longer to cook and need more liquid.
Is this recipe kid-friendly?
Yes, the natural sweetness and creamy texture make it a hit with kids. I adjust the sweetness depending on their preference.
Can I make it vegan?
Absolutely. I use plant-based milk and coconut cream, and I sweeten it with maple syrup instead of honey.
Conclusion
Strawberries and cream porridge is one of those simple breakfasts that feels like a treat but keeps me energized and nourished. It’s easy to make, full of fresh flavor, and endlessly customizable. Whether I’m serving it to family or enjoying a bowl by myself, this porridge always hits the spot.
Print
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A warm, creamy porridge made with rolled oats, milk, fresh strawberries, and a swirl of cream for a cozy, nourishing breakfast.
Ingredients
- 1 cup rolled oats
- 1 cup milk (whole or plant-based)
- 1 cup water
- 1 cup fresh strawberries, chopped
- 2–3 tbsp heavy cream or half-and-half
- 1–2 tbsp maple syrup or honey
- 1 pinch salt
- 1/2 tsp vanilla extract (optional)
Instructions
- Combine the oats, milk, and water in a saucepan over medium heat.
- Stir in the salt and simmer, stirring occasionally, for 5–7 minutes until creamy.
- Chop the strawberries, setting a few aside for topping.
- Stir half of the chopped strawberries and the maple syrup into the porridge.
- Remove from heat and swirl in the cream and vanilla extract.
- Spoon into bowls, top with remaining strawberries, and add extra cream if desired.
Notes
- Use mashed banana instead of sweetener for a no-added-sugar option.
- Add chia seeds or flaxseeds for extra texture and nutrition.
- Swap strawberries for raspberries, blueberries, or peaches.
- Use coconut cream for a dairy-free version.
- Top with toasted nuts or granola for crunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 15g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 20mg
