When you read or hear about porridge, often the picture your mind immediately conjures up involves a bowl of bland, lumpy mush. A properly prepared bowl of oat porridge, however, could not be further from this stereotypical idea. Using steel-cut oats, you can make a porridge that tastes nutty and distinctive. On a chilly morning, a steaming bowl of oat porridge can satisfy even the most discriminating breakfast eater.
Measure cold water into the saucepan. Use 2 parts of water and 1 part steel-cut oats as the standard ratio when cooking oat porridge. 1 cup of water and 1/2 cup of steel-cut oats makes one serving. Multiply these quantities by the number of servings you want.
Sprinkle the steel-cut oats over the surface of the cold water, and stir well with the spoon.
Place the saucepan onto the burner and set the burner temperature to medium. Stir the porridge while it cooks to prevent scorching. Cook for approximately 30 minutes, stirring frequently, until the porridge becomes thick and creamy.
Remove the saucepan from the heat. Serve the porridge with milk or cream and sugar or honey.
Make your porridge creamier cooking it in half water and half milk. Serve oat porridge with sliced fresh fruit, such as strawberries, raspberries, blueberries or peaches. Steel-cut oats are distinctly different from rolled oats, because the whole oat groats are cut but not flattened as rolled oats are. This means that steel-cut oats require a longer cooking period.