Microwave Porridge Recipe

One of the reasons I post recipes on my blog is so that it’s easy for me to find them later. The category of Recipes on the blog is a bit like an ever-expanding personal recipe book.

And while this recipe is rather mundane, it was worked out through long trial-and-error to determine the optimal times for our 800W Sharp Carousel Microwave Oven. Coming into the warm weather, we are likely to have less porridge, and if I don’t write this down somewhere, I will probably have forgotten by the time the cold weather returns.

It is what Harriet reliably asks me for breakfast every morning, so woe betide me if I ever forgot how to make it. (She will consent to eat croissants instead of porridge, but I don’t think that’s a long term option.)

However, while it is simple to make, porridge is the prince of breakfasts. It’s healthy – low GI, low in gluten, low in sugar, high in fibre, high in protein. It’s been eaten for at least 4,000 years. There’s a special day devoted to porridge (10th October is World Porridge Day, if you must know). With a little creativity, it can be made into a variety of flavours.

I find the rolled oats packet’s suggested amounts make too little. Simply doubling them makes too much. These amounts are just right.

Porridge (Oatmeal) for One


  • 1/2 cup (125mL) rolled oats
  • 1/2 cup water
  • 1/2 cup full-cream milk


  1. Mix all ingredients in a decent-sized microwave cooking pot (eg. a rice cooker). Place, uncovered, in microwave for 3:00 mins on HIGH (for 800W oven).
  2. Remove and give a quick stir. Return to microwave for 2:30 mins on HIGH.
  3. Rest porridge for 2:00 mins, then scoop out into a bowl.

Porridge for Two


  • 1 cup (250mL) rolled oats
  • 1 cup water
  • 1 cup full-cream milk


  1. As above, mix all ingredients in a microwave cooking pot, then place, uncovered, in microwave for 5:00 mins on HIGH.
  2. Remove and give a quick stir. Return to microwave for 3:00 mins on HIGH.
  3. Rest porridge for 2:00 mins, then scoop out into two bowls.


  • If you like, you can probably add a pinch of salt, and also an additional flavour like cinnamon or vanilla into the porridge.
  • Our traditional toppings are 1/2 teaspoon of brown sugar or a drizzle of local honey. However, maple syrup, fruit jam, breakfast cereal, or yoghurt could also work if they are more to your taste.

Microwave Popcorn Recipe

Modern conveniences are great.

Back in the early 80s, there were all sorts of new electronic appliances coming onto the market. My parents asked my brothers and I whether we would prefer a Video Cassette Recorder or a Microwave Oven. Both promised to revolutionise our lives!

We all voted for the VCR. We ended up with the microwave.

Oh well. It wasn’t all bad. We made a lot of microwave cakes. It was amazing – you were 10 minutes to cake at any point in the day.

We worked our way through the microwave cookbook. It turned out that all sorts of things could be baked until they were moist and floppy.

Unfortunately, you can maintain the excitement only so long of cooking stuff in a metal box with a spinning glass dish. These days our microwave is relegated to defrosting, melting and reheating. No actual cooking.

Well, there is one counter-example: microwave popcorn.

Think of all the technology that goes into that special plastic bag, bought from the supermarket, placed into a microwave, and zapped until fluffy popcorn appears. How did they ever make it before? Turns out that it was pretty simple.

And in fact, according to this great article I found on the interwebs, it can still be simple, and yet still use a microwave.

I was so excited by this discovery that I immediately posted it on Facebook, but since all my important recipes have to live on my blog, I’m reposting it here.

And for those who were concerned – the next year we got the VCR.


1/4 cup of ordinary popping corn



Place the popping corn into a sealed microwave safe container, e.g. microwave rice cooker, paper bag folded shut, etc.

Microwave on High in an 850W oven for 2:15 mins. Remove, tip into a bowl, and sprinkle with salt.

Serves 2.

Okay.. a little word of warning. There are trade-offs between the following parameters: wattage of your oven, the amount of popping corn used, size of the cooking container, amount of corn that burns, amount of corn left unpopped. The first time you do this, keep a careful eye (and vigilant nose) on what is going on so that you can hit Stop if anything starts burning. I have erred on the side of unpopped kernels rather than burnt popcorn, but perhaps I could improve this with further experimentation.