Morning oatmeal done like porridge
December 30, 2012 1 Comment
A normal breakfast around the house consists of oatmeal of some form. I like the steel-cut oats, but I don’t always have those around. The recipe on the back of those cans calls for making more of a porridge out of the oats. I have started to do the same with rolled oats. While the flavor is different with rolled oats, the result is favorable. Here’s what I do:
- Pour 4 cups of water into a pot significantly bigger than what you think you need. Boiling can cause a good amount of rising.
- Bring the water to a boil.
- Add 1 cup of oats.
- Keep boiling the oats.
- Boil them some more.
- You’ll know when to turn to low when the mixture looks cloudy and has risen a bit. It will take on the first signs of thickening, though not much. I find this to be about 4-5 minutes.
- Turn to low and wait 30 minutes. Stir a couple of times throughout. Adding in 2 pads of butter and 2 tsp. of muscovado sugar works great.
- serves 2, add cinnamon and nutmeg to taste. Serve with milk if desired.
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