The smell of oatmeal always conjures up images of Goldilocks and the Three Bears, the furry family of three eating spoonfuls of sweet porridge. Maybe it's because my dad always used to make it for me on lazy Sunday mornings, and much to my delight, he called it porridge. He doesn't cook many things, but he sure knows how to make porridge. He stirs it with his magic spoon until it's the perfect texture with just the right amount of sweetness, so it's no surprise that he taught me the importance of good quality oatmeal. Quakers sufficed all these years until I discovered the all-natural preservative-free variety, steel cut oats. Reserved for lazy weekend mornings only, it takes longer to make and is a little trickier to master, but after many attempts I think I finally got it right.
Steel Cut Oats
* Cook 1 part oats to 4 parts water (for one portion, I make 1/2 cup oats with 2 cups water)
- Boil water. Once boiled add oats.
- Allow to re-boil and reduce heat to medium low (I find that the lower end of medium low is best, but it depends on your oven)
- Monitor and stir for about 20 - 30 minutes until water is absorbed
- Add brown sugar and milk to taste
- Let sit for about 2-3 minutes until desired milky texture is achieved
- Serve and sprinkle with more brown sugar and berries to taste
