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
burn.
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.