Steel-cut porridge

One thing that Steph and I love to do on weekends is make porridge.  It honestly doesn't actually take that much more time than regular breakfast, but it is something that deserves to be consumed leisurely and with respect, something that weekday mornings really do not provide.

The core of this porridge is steel-cut oats, also known as Irish or Kibbled oats.  Instead of being steamed and rolled, these are just whole oat grains (known as groats) that have been sliced up into chunks.  You can see some in the mix here:

The night before you want to eat, about 50gr of steel cut oats per person is added to a mix with some trail mix from Coles (dried cranberries, sunflower seeds, pepitas and almonds), some shredded coconut, a mashed up banana and some nutmeg+cinnamon.  This is then covered with a centimeter or so of milk and left in the fridge.  The overnight soak is because steel-cut oats can take quite a while to cook otherwise.

The next morning you'll find the grains and coconut have absorbed nearly all the liquid, so dump them into a saucepan with a little extra milk and crank it.  Once it starts bubbling, turn it down to med-low and simmer for 5 mins or so.  It actually finishes pretty quickly due to the overnight softening.

 

Add some unsalted nuts (we use macadamias, walnuts and almonds) and some more milk if you like, plus a scoop of whey protein powder if you're a crazy health loon like me, and serve.

For a complete breakfast, top with fresh fruit and accompany with a cappuccino!

Weekends are pretty awesome.