best porridge ever

I’ve become a bit of a porridge monster lately. It’s absurdly easy to make. After trying this, you won’t buy Quaker oats again.

Ingredients, per person:

  • ½ cup (125ml) steel-cut oats (called ‘pinhead
    oatmeal’ in Scotland)
  • 2 cups (500ml) water

The night before: Bring the water to the boil, and add the oats.
Cover the pan, and remove it from the heat.

In the morning: Add a pinch of salt, and bring the porridge to
the boil. Be careful to stir the porridge, or else it may stick and

Serve with milk, and salt/sugar/maple syrup/toasted oatmeal to taste.

Cleaning the pan: Fill with cold water as soon as possible, and
leave to soak. The remaining porridge should just float off. Using
hot water makes the porridge stick.

Oatmeal storage: it doesn’t keep for very long. I keep my dry oatmeal in the freezer, since that stops any bugs that might be lurking in the meal from hatching.

1 comment

  1. I am a widower now. Can uncooked oatmeal be KEPT in my freezer. Will be gone for some time. Noticed that taste changes somewhat if left in bag or jar. Appreciate your comments. Can uncooked rice also be frozen.

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