In the Kitchen is where you will find all my recipes and adapted recipes, tried, tested, and eaten.

Funny story. When I first came to Germany I bought what I thought was oatmeal and added hot water to my oats only to observe them swimming about doing absolutely nothing. Yup. Oats are somehow processed differently here, as Germans eat their oats raw with milk. Meaning my oats wouldn’t cook and I was left disheartened and hungry. To be quite honest, the whole thing still confuses me, because oats here and oats in the US look EXACTLY the same, but one turns into marvellous porridge when hot water is added, the other just sort of sits there. My boyfriend actually had the opposite experience when he visited the US a few summers ago and tried to eat American oatmeal cold, so I’m telling you, I’m definitely not the only one mystified by oats.

Well, I basically shrugged it off and tried to get on board with the German Müsli several times, but I can’t say that I’ve ever really gotten used to it. I just can’t shake the fact that I am eating RAW oats. And the thing is, porridge is one of my favorite breakfasts ever.

I was actually reminded of this exact fact while home in the US this past Winter holiday. Meaning ever since I have been back in Berlin, I have been craving this little number like crazy. Luckily, I have found that when I buy the very small oats (Haferflocken) and add water to them, they do turn into an oatmeal-like consistency, but I am still baffled by the whole damned thing. So please don’t ask, because hell if I know. (Actually, if anyone can clear this mystery up for me please do.) Regardless, here is my go to winter Porridge recipe.

oatmeal with berries

Winter Porridge

For the oatmeal:
hot water
brown sugar

chopped up strawberries
honey pecans (not pictured here, but this also tastes amazing)

001: Wash the berries, and chop up the strawberries. Slice up the honey pecans. Set all of this aside.
002: Turn the kettle on and boil some water. Add dry oats to a bowl and pour boiling water on the oats enough to cook them
003: Add in the brown supar and pecan nuts and stir. Then pour in the berries and stir.
004: ENJOY.

Tip: I tend to add a little extra bit of water and a generous amount of brown sugar so that the extra water and sugar turn into a bit of a gooey paste that really combines well with all the other ingredients. If you add in honey pecans, but take out the strawberries, the whole thing will taste like cookies. I SWEAR. Mix and match your toppings. You can also try dried fruit and raisins.

plate of berries

steaming porridge

porridge with berries

Photography: Rae Tashman

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Rae Tilly

Rae the EIC of LFB and YEOJA Magazine. She is also a photographer and social media influencer.


  • looking so yum! need to try that soon omg


  • I’ve never tried either form of museli but we have both types here (I think?). I should get onto oatmeal porridge with fruit this winter.

  • Yum! I love oats- but I’ve been on a huge quinoa kick and have forgotten to make any lately. Strange about he oats though.

  • Arden Rubens

    Everything about this looks amazing. xx


  • Oatmeal, porridge, cereal, musli… I eat them all c:
    And I also love to add raw oats into my yogurt as well!

  • That sounds and looks amazing! And thanks for the tip. My boyfriend and I love oatmeal so it’s good to know when we’re in Germany!


  • You just describe and photographed (quite beautifully) my breakfast from this morning. All it’s missing is chia and flax seeds, but essentially the same. I love oatmeal. It’s a great way to warm up and fill up.
    Texas Jak

  • Beautiful photos, it looks delicious! I love oatmeal :)


  • Eleanor Humphries

    Looks so good, perfect breakfast! Love your blog, new follower x

    eleanor’s adventures // UK Fashion & Beauty Blog

  • Your oatmeal story made me laugh! I’m always amazed at the differences between countries. I mean I know that breakfast traditions often vary widely, but oatmeal – I honestly never would have guessed. It seems like such an innocuous, safe bet kind of thing? I’m happy to hear at least that you’ve figured out a way around the German porridge debacle. This looks lovely with the fresh fruit!

    x Kathryn
    Through the Thicket

  • I don’t like oats that much, but this looks super yummy so I guess I should give it a try and see if I like it.

    Lots of hugs, A

  • okay i’m really confused by this whole oats business as well. in australia we have oats that turn into porridge as well, and you can also buy muesli that is raw oats with dried fruit that you just have with milk as a cereal, and then you can also get mueslis that are made with cooked/dried oats that are browned. but i have no idea what these oats are that don’t cook in hot water – i guess maybe they’re cut thicker and so they take longer to cook? because i know instant porridge is just oats that are cut up smaller so they absorb the water faster. i don’t know, i don’t have any answers! but also porridge with brown sugar or fruit is awesome and i’ve been having it for breakfast every morning lately.

    jessica –

  • Yum this look so good! That’s kinda odd about the oats. Maybe you could just pour warm milk into it and then it will be warm at least as opposed to cold and mushy?

  • this looks yummy, have to give it a try soon! ❤

  • Jane

    I usually add chocolate milk powder into the oats and blend them with boiling water. Next time I will try fruits too. Thanks for the recipe and your lovely comment on my blog! ><