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