As most of you know my love affair with porridge has transcended the mere infatuation phase and grown into a long-lasting, caring and enduring relationship with no fatigue or boredom in sight.
To find out about how it all began, read more after the jump...
Ingredients:
- 3/4 cup Bob's Redmill steel cut oats
- 2/3 tbsp turbinado raw cane suggar
- 1/2 cup of Straus Creamery 2% milk
- 1 peeled and chopped apple (best to use your food processor or grate it)
- vanilla powder
- cinnamon
I cooked the oats in my rice cooker yesterday with a bit of salt and water. This morning I cooked them again (they had thickened quite a bit overnight) with the milk, sugar, apple. The aroma was amazing! I topped the creamy and sweet oats, which resembled a rice pudding, with some leftover toasted cranberry walnut breadcrumbs. This was a wonderful idea - they added texture, a bit of tartness and chewiness!
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