Here's another way with whole rolled oats i.e. not "quick" oats. In a small sauce pan add: 3 tablespoons per person of oats. Salt to taste May add cinnamon, saffron, vanilla, etc., if you wish. Pour in boiling water - You will have to experiment with this. Depends on each batch of oats. They vary. How thick you like your porridge? Leave overnight. Cook next morning, stirring frequently until the "cream" starts to rise. Serve straight or with a pat of butter, some honey, milk, etc.
2 Comments
6 years ago
Here's another way with whole rolled oats i.e. not "quick" oats.
In a small sauce pan add:
3 tablespoons per person of oats.
Salt to taste
May add cinnamon, saffron, vanilla, etc., if you wish.
Pour in boiling water - You will have to experiment with this. Depends on each batch of oats. They vary. How thick you like your porridge?
Leave overnight.
Cook next morning, stirring frequently until the "cream" starts to rise.
Serve straight or with a pat of butter, some honey, milk, etc.
Reply 6 years ago
Thanks for your contrabution and thanks for watching