Photo by Sarah Shatz
Not just for the three bears, "porridge" is the generic name given to cereal grains cooked in water (or milk) to produce a warming, nourishing breakfast. While oatmeal is the most common hot breakfast grain, we love to experiment with the other grains in our pantry.
As temperatures drop, a warm breakfast is what our bodies crave, but an elaborate, multi-pronged meal may not be in the cards.
The Game Plan
Make a big batch over the weekend and enjoy it all week.
Soak hardier grains overnight.
Try it toasted!
Mix It Up
Making your own hot cereal means you are totally in charge -- no unpronounceable ingredients or brightly colored dinosaur eggs. Have fun experimenting with your favorite flavor combinations. Here some ideas for mix-ins:
The Porridge Ratio
Use these ratios for a perfect porridge every time -- just add a pinch of salt to the water before cooking.
|Cereal||Soaking Required?||Water||Cook Time|
|1 cup rolled oats||No||2 cups||10 min|
|1/2 cup steel-cut oats (Irish oats)||Yes, overnight||2 cups||30 min|
|1/2 cup corn grits||No||2 cups||5 min|
|1/2 cup amaranth||No||1 1/2 cups||20-25 min|
|1 cup pearled barley||No||2 1/2 cups||35-40 min|
|1/2 cup brown rice flour||No||2 cups||5 min|
|1 cup millet||No||2 1/2 cups||30 min|
Photos by Sarah Shatz
Some of our favorite hot cereals and toppings:
Overnight Steel-Cut Oats with Almond Butter & Honey (pictured above, left)
Blueberry Almond Breakfast Polenta
Quinoa Porridge with Stewed Cinnamon Apples
Overnight Miso Porridge (pictured above, right)
Apple-Scented Breakfast Oatmeal and Buckwheat
Strawberry Riesling Jam
We'd love to see your cooking tips and serving suggestions for hot cereal -- add them in the comments section below or upload a recipe.
Like this post? Check out last week's From Scratch topic: Za'atar.