From grandma's recipe box
Oats & Porridge Recipes
Warm bowls of oats and porridge, cooked slow and simple. Cozy, filling, and easy to dress up with your favorite toppings.
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About Oats & Porridge
Oats and porridge are grains cooked in water or milk until soft and creamy. Rolled oats cook quickly. Steel-cut oats take longer and stay chewy. Other grains can be cooked this way too.
This sub-section is about spoonable, bowl-style breakfasts. They are different from pancakes and bakes because there is no batter or oven needed in most cases. Add fruit, nuts, cinnamon, honey, or even a savory twist.
Questions folks ask
What is the difference between rolled and steel-cut oats?
Rolled oats are steamed and flattened, so they cook faster. Steel-cut oats are chopped and take longer, with a chewier bite.
How do I keep oatmeal from getting gluey?
Use the right amount of liquid and do not overstir once it thickens. Take it off the heat when creamy.
Can I make porridge ahead?
Yes. Store it in the fridge and add a splash of milk when you reheat it.
Kitchen tips
- Stir often so the porridge does not stick to the pot.
- Add a pinch of salt to bring out the flavor.
- Use milk for a creamier bowl, or half milk and half water.
- Try overnight oats on hot mornings. Just soak and chill.
- Add toppings after cooking so they stay fresh.