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Recipes January 2014 Issue

Steel-Cut Porridge

This reader favorite is perfect for making a big batch, then reheating in the microwave for later breakfasts.

Basic stovetop method: Bring 2 cups water, 1 1/2 cups additional liquid of your choice, and salt to a boil in large, heavy saucepan. Sprinkle in oats, stirring constantly. Reduce heat to low and simmer, uncovered, stirring often, 15 minutes. Add dried fruit. Cook, stirring often, until porridge has thickened and oats have a tender, but chewy texture, 10 to 15 minutes longer.
Overnight soak method: Soaking the oats overnight gives you a head start, so cooking time in the morning will be shorter. The night before, place 2 cups water, salt and oats in large bowl. Cover and let stand overnight. In the morning, bring 1 1/2 cups additional liquid of your choice to a boil in large, heavy saucepan. Add soaked oats, any remaining soaking liquid, and dried fruit. Return to a simmer. Reduce heat to low; simmer, uncovered, stirring often, until porridge has thickened and oats have a tender, but chewy texture, 10 to 15 minutes.

When porridge is ready, stir in vanilla, if using. To serve, top each serving with a sprinkling of cinnamon, 2 tsp brown sugar (or other sweetener) and finish with your choice of stir-ins and toppings.

Yield: 6 (2/3-cup) servings.

Per serving (with 1 1/2 cups low-fat milk and raisins): Calories: 190. Total fat: 2.5 grams. Saturated fat: 0.5 grams. Cholesterol: 5 milligrams. Sodium: 85 milligrams. Carbohydrates: 37 grams: Fiber: 4 grams. Protein: 7 grams.


  • 2 cup Water
  • 1 1/2 cup Additional Liquid (Milk, Soy Milk, Almond Milk etc.)
  • 1/8 tsp salt
  • 1 cup Steel-Cut Oats
  • 2/3 cup Dried Fruit (Raisins, Cranberries, Cherries etc.)
  • 1 tsp Vanilla
  • 3/4 tsp Ground Cinnamon
  • 2 tsp Brown Sugar, Maple Syrup, Honey, Agave Syrup

Comments (3)

I have long been a fan of steel cut oats. It has such a nutty flavor and texture. I've been doing jut what this article suggests, making a large batch and reheating it for future meals in a hurry. Two additional things I've found is that it freezes well. I sometimes freeze it in single serving quantities to "nuke" when I need or want it. Also I've placed it in a regular loaf pan and refrigerated it. When it is firm I slice it and fry it in a very small amount of butter to make it crispy on the outside. I've heard of people lightly flouring it before frying it to give it a crispier outside. Then it can be topped with maple syrup or a fruit sauce of your choice. I'm a big oatmeal fan so no matter how I get it I like it. The steel cut variety is much tastier and less glue-like than the rolled oats we grew up with.

Posted by: Unknown | January 15, 2014 10:36 AM    Report this comment

The loaf pan/slice/fry is a marvelous idea of which I never thought. I do the same thing with corn grits, a recipe my Mom called 'paunhaus.' I have modified the recipe a lot to make it much more nutrient dense.

Posted by: George Dehnel | January 16, 2014 6:00 PM    Report this comment

Another option: use this recipe in a 1 quart crock pot, turn to low setting, and leave overnight. In the morning you'll have a delicious hot breakfast with no waiting, and the leftovers can be refrigerated for later use.

Posted by: Jolene Robinson | January 4, 2015 4:01 AM    Report this comment

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