Whole Oat Porridge Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">200g steel-cut oats (or whole oat groats)</li> <li class="ingredients-single-item">600ml water</li> <li class="ingredients-single-item">400ml milk (or plant-based alternative)</li> <li class="ingredients-single-item">1/4 tsp sea salt</li> <li class="ingredients-single-item">1 tsp ground cinnamon</li> <li class="ingredients-single-item">1/2 tsp vanilla extract</li> <li class="ingredients-single-item">2 tbsp maple syrup or honey (optional)</li> <li class="ingredients-single-item">Toppings of choice: fresh fruits, nuts, seeds, additional honey</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Medium-sized heavy-bottomed saucepan</li> <li class="equipment-single-item">Wooden spoon</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> The night before (optional but recommended): Combine the steel-cut oats and water in your saucepan and bring to a gentle boil for 1 minute. Remove from heat, cover, and let sit overnight. This pre-soaking step breaks down the oats' tough exterior, resulting in a creamier texture and shorter cooking time the next morning. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> If you've pre-soaked your oats, simply place the saucepan back on the stove over medium heat. If starting fresh, combine oats and water in your saucepan and bring to a gentle boil, then reduce the heat to maintain a steady simmer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the salt and stir occasionally to prevent sticking. The salt isn't just for flavor—it helps break down the starches in the oats, contributing to a creamier consistency. Cook uncovered for about 15 minutes (for pre-soaked oats) or 25 minutes (for unsoaked oats) until the oats have absorbed most of the water and are tender but still retain some texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Pour in the milk, stirring well to combine. The addition of milk provides protein and creates a silky, luxurious texture. Continue to cook for another 5-10 minutes, stirring more frequently now to prevent the milk from scorching on the bottom. Look for a thick, creamy consistency where the oats are tender but still have a slight chew—this textural contrast is the hallmark of properly prepared whole oat porridge. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Once the porridge has reached your desired consistency (remember it will thicken slightly upon cooling), stir in the cinnamon and vanilla extract. These warming spices bloom beautifully in the hot porridge, releasing their aromatic compounds. If using, add the maple syrup or honey now, stirring to incorporate evenly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Remove from heat and let the porridge stand for 2 minutes. This brief resting period allows the flavors to meld together and the texture to set perfectly. The porridge should coat the back of your spoon in a velvety layer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Serve warm in individual bowls, topped with your choice of fresh fruits, toasted nuts, seeds, or an extra drizzle of honey. The contrast between the warm, creamy porridge and fresh toppings creates a delightful eating experience. For a special touch, warm your serving bowls beforehand to keep the porridge at the perfect temperature while eating. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> To store leftovers, cool completely and refrigerate in an airtight container for up to 3 days. When reheating, add a splash of milk or water and stir well over gentle heat until warmed through. The starches will have set during refrigeration, creating a thicker texture that loosens beautifully when reheated with additional liquid. </li> </ol>