Porridge

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.

Or try this variation from Man Made Meals: