Milk Oat Porridge | IDDSI Level 3 Recipe

IDDSI Level 3 (Liquidised) | 15 minutes | Easy

牛奶燕麥粥 (milk oat porridge) is a simple, nourishing and quickly prepared Level 3 breakfast. Rolled oats are cooked in full-fat milk until completely broken down, then blended and sieved to a smooth, uniform flowing consistency. The natural starch from the oats provides gentle body, while the milk contributes calcium, protein and fat. The result is one of the most nutritionally complete Level 3 breakfast options: high in fibre (from oat beta-glucan), calcium, protein and B vitamins, requiring only 15 minutes of preparation.

Ingredients (2 servings)

Main:

• 60g rolled oats (instant oats work equally well)
• 400ml full-fat milk
• 100ml water
• 1 teaspoon honey (or brown sugar), to taste

Optional flavour additions:

• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract

Method

1. Combine rolled oats, milk and water in a small saucepan. Bring to a boil over medium heat, stirring continuously to prevent the oats from sticking to the bottom.
2. Reduce to low heat; continue to stir and cook for 5–7 minutes until the oats are completely broken down and the mixture is thick and creamy throughout.
3. Add honey (or brown sugar), cinnamon or vanilla extract if using; stir to combine.
4. Transfer to a blender; blend on high speed for 60 seconds until completely smooth.
5. Pass through a fine-mesh sieve into a clean saucepan; press firmly to extract all liquid; discard any remaining oat fibre.
6. Return to low heat if needed to reach serving temperature. Taste and adjust sweetness.
7. Confirm Level 3 consistency: tilt a loaded spoon — the porridge should flow slowly and continuously. The oat beta-glucan provides natural body; if too thick, add warm milk in small amounts.

Texture Test

IDDSI Level 3 confirmation: When a spoon is tilted, the blended porridge flows slowly and continuously, coating the back of the spoon in a thin, even layer. The beta-glucan from oats provides a smooth, slightly viscous flowing consistency. No oat particles remain. IDDSI syringe test: 1–10ml expelled over 10 seconds.

Safety Notes

Oat fibre — even finely rolled oats leave fibrous particles after blending; sieving is mandatory to ensure Level 3 compliance.

Porridge thickens on cooling — oat porridge can thicken significantly as it cools; check and adjust with warm milk immediately before serving.

Milk substitution — use unsweetened soy milk, oat milk or almond milk for residents with lactose intolerance or dairy allergy; nutritional profile will differ.

Honey and infants / immunocompromised — for immunocompromised residents, substitute honey with brown sugar or maple syrup.

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

• United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
• United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
• Canada: T&T Supermarket (national chain), local Asian markets
• Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
• Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
• Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)

Rolled oats / quick oats: universally available at mainstream supermarkets.

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Nutrition

Approximately 215 kcal per serving (250ml), 9g protein, 8g fat, 29g carbohydrates. Oat beta-glucan — the soluble fibre specific to oats — has strong clinical evidence for lowering LDL cholesterol and supporting stable blood sugar, making this an ideal breakfast for elderly residents with cardiovascular risk factors or diabetes. Milk provides calcium (approximately 300mg per serving, about 30% of daily recommended intake), vitamin D and complete protein.

Cultural Note

Oat porridge with milk is a breakfast that sits at the intersection of Hong Kong’s diverse food culture: it reflects the Western-influenced breakfast habits that became popular in Hong Kong from the 1960s through cha chaan teng culture, while its warm, comforting texture echoes the Chinese preference for warm congee as the first meal of the day. For many elderly residents, a warm bowl of milk oat porridge in the morning is a simple but meaningful act of care — familiar, nourishing and gentle.