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How To Make Oatmeal Porridge Recipe - Yahoo Recipe Search
Food52Oatmeal is not something I enjoyed as a child. My memories of porridge is that it was quite thin and watery and not very tasty at all – which is quite at odds with the delicious food I grew up with. When I began baking in my teens, I found that oatmeal was brilliant to make chewy chocolate chip cookies with. I also discovered those packets of flavoured instant oats which bolstered me up during what felt like endless sessions of binge revision. As a mother of a school age child, I knew how nutritious and sustaining porridge is for those dark, cold, wintery school mornings and set about making it delicious as well. I don’t know if this is how you make it but I put a cup of oats in a pan and toast them slightly, I then add 2 cups of milk and one of water and stir over a medium low heat until thick and creamy. I ladle a portion into a shallow rimmed bowl, shake over some cinnamon and sprinkle it with 1 dessert spoonful of Demerara sugar which goes syrupy. I peel a tangerine or a clementine and arrange the segments around the lip of the bowl like chubby rays of sunshine. Sometimes, I add some frozen blueberries to the bottom of bowl before ladling in the porridge. By the time my son gets to the table, dressed for school, the porridge has cooled down sufficiently to not delay him and I am quietly smug in the knowledge that he’s not going to be experiencing that mid morning sugar crash AND that I’ve managed to get 1 or 2 portions of fruit in him already. At the weekends, breakfasts are a more leisurely affair; eggs and sausages or french toast or pancakes but oatmeal doesn’t figure. Until now, that is. I saw a photo for Oatmeal Casserole (which sounds a little grim, don’t you think?) on Pinterest and then surfed through several recipes for Baked Oatmeal, many of which included chocolate. This is my version which is full of healthy ingredients and tastes absolutely delicious. It’s warm, fruity, nutty and chewy. It takes about 15 minutes to put together and needs half an hour in the oven, filling the kitchen with gorgeous aromas as it bakes.. Left overs can be taken into to work or frozen in portions and warmed up in the microwave. You can chop and change the fruit and nuts to suit your palate or take into account what is in your cupboards. This is also something that you could bake in the evening during the week, to effortlessly have ready for the following morning.Food52Today I’m making a Spiced Cranberry-Orange Maple Porridge. I love a warm bowl of porridge. It’s comforting and makes me feel happily full and ready to conquer the day. The combination of cranberry and orange makes for a bright, tangy and vibrant oatmeal. It’s full of Vitamin C, antioxidants, and anti-inflammatory properties. Maple syrup is added for sweetness, warmth, and richness. It helps binds all the wonderful seasonal flavors together. I add spices like cinnamon, nutmeg, ginger, and ground clove for some extra heat and depth of flavor. The spices help elevate the flavors and make for a rich, comforting, and delicious breakfast. To make the porridge is quite simple. It takes all but 15 minutes. It begins with some almond milk, I like to steep with the spices, orange peel, and the cranberries to help give them a kick start on cooking. I add the oats, maple syrup and salt once the liquid has boiled and cook it until the oats have absorbed the milk and are cooked through. The cooking time depends on how you like your oats: mushy or firm. If you like mushier oats, I would add a little more liquid. You can add liquid as you go, if you notice that the oats have absorbed most of the liquid and you want to continue to cook them, just add more milk or water. You could also use water instead of milk, or use whatever milk or nut milk you like! Using milk makes for a creamier and richer oats. As I always say, this recipe is versatile. Swap ingredients as you desire. You could use brown sugar, agave, or honey to sweeten or add in some apple or whatever fruit you have around. Hope you enjoy this recipe as much as I do! Enjoy!
