Tuesday, October 6, 2015

Soaked Oat Porridge

This has become my go to recipe for oatmeal. Mmmm.... The best of both steel cut oats and regular old-fashioned oats. It's a bit more work, but not much.

Soaked Oat Porridge
~Bowl + Spoon

  • 1 c. steel-cut oats
  • 2 c. milk (nondairy is fine)
  • 2 c. water
  • 1 c. rolled grain flakes*
  • pinch of salt
  • 1/2 t. vanilla
  • maple syrup or honey, for serving
  • milk or cream or creme fraiche, for serving
  • 2 c. sliced fresh fruit or berries (or some raisins/Craisins)
*I use a mix of several rolled grains or just straight up oats; official recipe calls for wheat or rye or a combination

  1. The night before: combine steel-cut oats with water to cover by 2 inches. Cover. You can do this in the same pot you plan to cook in, but it will take some strategy in the morning. I use a separate bowl.
  2. In the morning: drain oats. Warm milk and 2 c. water in medium pot until little bubbles appear on the sides. Add oats, rolled grains, salt, and vanilla. Bring to a simmer and simmer for 10-15 minutes or until desired consistency.
  3. Serve with above mentioned toppings or others of your choice.
~Serves 4

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