Morning oatmeal done like porridge

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:

  1. Pour 4 cups of water into a pot significantly bigger than what you think you need.  Boiling can cause a good amount of rising.
  2. Bring the water to a boil.
  3. Add 1 cup of oats.
  4. Keep boiling the oats.
  5. Boil them some more.
  6. 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.
  7. 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.
  8. serves 2, add cinnamon and nutmeg to taste.  Serve with milk if desired.
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