My grandfather used to make the best porridge or oatmeal. This is comfort food at its finest. It starts with a combination of steel-cut oats and rolled oats. And then you just stir you way to creamy goodness and top with natural sweeteners such as honey, brown sugar, or maple syrup (my favorite).
- 1 1/2 c. 2% milk (whole milk is even better)
- 1 1/2 c. water
- 1 1/2 tsp. French sea salt
- 1/2 c. steel-cut oats, such as John McCann’s Irish steel-cut oats
- 1/2 c. rolled oats, such as Quakers (not quick cooking or instant)
- 2 Tbsp. brown sugar or maple syrup
Combine the milk and the water. Add the salt and combine in a 2 quart pan, over high heat. As soon as the liquid comes to a gentle simmer add both oats and lower to medium. Cook at a steady simmer, stirring frequently. After 20 minutes, turn off the heat. Add to bowls (should serve at least 4) and add a bit of cold milk around the edges, adding a big pinch of brown sugar or drizzling syrup in the center, serving straight away.