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Oat Porridge

emonoobdays
Feb 14, 2017
2 min read

PS, not my image.

So the story goes that there was a time I had this thing about making oats recipes and overnight oats so I bought a packet of rolled oats and never got around to finishing it. As a vday tribute on this very cold day, i decided to replicate this childhood dish my mum use to make for me (though I never know what she added in, I believe it included condensed milk) for some comfort food.

Full recipe here.

Ingredients

I only made this for myself today so I only used 1/3 of all the ingredients listed.

1 1/2 cups whole milk, plus a few generous splashes I used the only kind of milk I milk; fresh milk.
1 1/2 cups water
1 1/2 teaspoons Maldon, or other flaky sea salt (if using finer salt, start with 1/2 teaspoon and add to taste) I used those big grainy salt I used to make kimchi with. I started with slightly less than half teaspoon (because I am making 1/3 portions) but it still ended up overly salty for my preference.
1/2 cup rolled oats
1/2 cup steel-cut oats I only had rolled oats so I made it using rolled oats only. The only difference as stated in the recipe would be the better texture I think?

Steps

Combine the milk, water, and salt in a medium pot (a 2-quart pot should do it) and set over high heat. As soon as the liquid comes to a gentle simmer, add both kinds of oats and lower the heat to medium.
Cook the oats at a steady simmer, stirring frequently and lowering the heat as necessary to maintain the simmer.
After about 20 minutes at the simmer, the rolled oats will have turned a bit mushy, while the steel-cut oats will be just tender and pop when you bite them. I think because I only made 1/3 so I only needed to cook for about 10+ mins.
Taste for seasoning -- it should be on the salty side. Add sugar or syrup. Spoon the porridge into warm bowls and let it sit for a minute. Then carefully pour a little cold milk around the edges of each bowl, so it pools all the way round. Sprinkle a five-fingered pinch of sugar or drizzle the syrup in the center of each and let it melt, then serve right away. Not sure what's the purpose of pouring the milk though but I did taste the sweetness from the sugar as a nice combi.