Oatmeal Porridge: Three Ways

I know what you are thinking. It’s January and I must be one of those resolutionists.  Thus posting three annoying recipes about oatmeal. But the truth is this: I am a baker that LOVES oatmeal. In all things. I eat oatmeal nearly every morning. I grind it up, to be used in my housemade multi-grain flour. Which I use in nearly all my products.  Nobody complains that I’m stashing wholegrains in their tasty baked goods. Because they are TASTY. Porridge can be tasty, especially if it is homemade and gently simmered over the stove-top with delicious spices, honey and milk.

All of my recipes call for steel cut oats (alternately known as pin head oats, Scottish Oats or Irish Oats).  I recommend using a *milk that you like. But I have found that rice milk and coconut milk perform poorly in oatmeal- often separating or burning before the oatmeal is fully cooked.  I mostly use unsweetened soy milk (I like Organic Original WestSoy or Trader Joe’s Organic Unsweetened) or Organic 2% milk to make my oatmeal.  Unsweetened almond milk would also be a nice, healthful choice too.    All the recipes serve two and can easily be halved or doubled. If doubling, make sure to use a large enough saucepan- it will bubble up!

Banana and Almond Porridge

1 1/2 cups milk

1/2 cup water

1/2 cup steel cut oats

2 tablespoons Raw Honey

1 heaping tablespoon Crunchy Almond Butter

1 very ripe banana, diced

1/2 teaspoon Cinnamon

(1) Combine the milk and water in a saucepan. Bring to a simmer.

(2) Add the oats, honey, almond butter, banana and cinnamon. Stir well, breaking up the chunks of almond butter.

(3) Simmer on the stove for five minutes, stirring frequently. Reduce heat to low and cook for another 10 minutes, stirring to prevent any sticking to the bottom of the pan.  The porridge is done when it is very thick and the oats are tender.

Coconut and Flax

1 1/2 cups milk

1/2 cup water

1/2 cup steel cut oats

1 tablespoonn crunchy almond butter

1 tablespoon coconut mana* or 2 tablespoons unsweetened coconut flakes

2 tablespoons raw honey

2 teaspoons toasted flax seeds

(1) Combine the milk and water in a saucepan. Bring to a simmer.

(2) Add the oats, almond butter, coconut, and honey. Simmer on the stove for five minutes, stirring frequently.

(3) Reduce heat to low and cook for another 10 minutes, stirring to prevent any sticking to the bottom of the pan.  The porridge is done when it is very thick and the oats are tender.

(4) Stir in the toasted flax seeds and serve immediately.

**Coconut Mana is found in the health food section. It is NOT coconut oil- it is actually compressed coconut flesh, so it is a very moist coconut spread with a wonderful flavor. If you cannot find it, use unsweetened coconut flakes.

London Porridge

(When you order porridge in London, you will frequently get a version like this, with pumpkin seeds or sunflower seeds, raisins and dried apple.)

1 1/2 cups milk

1/2 cup water

1/4 cup raisins

1/4 cup finely diced dried apples (unsweetened)

1/2 cup steel cut oats

2 tablespoons crunchy almond butter

2 tablespoons maple syrup

scant 1/4 cup unsalted pumpkin seeds, hulled (pepitas)

1 teaspoon toasted flax seeds

(1) Bring the milk, water, raisins and dried apples to a simmer.

(2) Add the oats, almond butter, and maple syrup. Simmer, stirring frequently, for five minutes.

(3) Reduce heat to low and continue cooking for 10 minutes, stirring frequently to avoid sticking.  The porridge is done when it is very thick and the oats are tender.

(4) Turn the heat off, but keeping the pan on the stove, add the pumpkin seeds and flax. Stir so that they are warmed and well incorporated.

Serve immediately.

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8 Comments

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8 responses to “Oatmeal Porridge: Three Ways

  1. Porridge does look so much better in the U.K. thanks for these and happy New Year.

  2. I love steel-cut oats and you’ve given us not one, but three great recipes! I’d love to try these when I get home!

  3. Carly

    Looks good! I need to find an idea to use 4oz of sweet hops honey I got as a christmas present… Was trying to think beyond oatmeal or tea because it’s fancy locally produced stuff and I really want the flavor to shine.

    • I’d be tempted to put the honey on homemade ricotta cheese, greek yogurt or goat cheese with cracks of black pepper.

      It could also be delicious drizzled over warm, fresh bread. Or as a glaze for a honey flavored cake. The honey will keep, for a long time. So you can enjoy it over a long period. If it starts to crystallize, just add a teaspoon of water and put the container in an inch or so of simmering water. The honey will reconstitute itself.

  4. I just found these recipe and had a question about the first one (Banana & Almond). If I use Almond Milk instead of 2%, should I eliminate or reduce the amount of Almond Butter?

    • Hi Michael-

      You could reduce the Almond Butter if you wanted to. There will be pros and cons to reducing and/or eliminating the almond butter. The oatmeal will be less creamy if you do and will have less protein. Almond milk really doesn’t have that much protein, so if you are looking for that extra health boost, leave it in. If you use almond milk and almond butter, it will have a stronger almond- flavor- so if that is off putting to you, definitely reduce the almond butter.
      Hilary

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