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