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February 11, 2013

Mama Bear's Porridge


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I've been meaning to share this recipe with you for years, and since it happens to be my photo of the day today, now seems like the perfect time.

As a good Scottish lass (a Ferguson/Wallace mix on my mother's side), I love oatmeal in any form (granola and muesli are staples around here). Nothing gets you going on a cold winter morning like a warm bowl of oatmeal, but I find I'm often ravenous within a couple of hours of eating it. That's never been a problem with this version. The oats are simmered in milk until soft, and then three whole eggs are stirred into the mixture, making a rich, custardy porridge (a little like rice pudding). All that extra protein gives this breakfast added staying power. 

Mama Bear's Porridge
  • 3 cups milk (plus more for serving)
  • 1 1/2 cups rolled oats (old fashioned)
  • 1/2 tsp. cinnamon
  • 1/2 cup raisins
  • 1/2 tsp. vanilla
  • 3 eggs
Bring the milk to a gentle boil over medium high heat (watch very carefully so it doesn't scorch). Add the oats, cinnamon, and raisins. Reduce the heat once it starts boiling again and cover; let simmer for 5 - 10 minutes. Meanwhile, whisk eggs in a small bowl.

Remove from heat. Add vanilla and stir. Stirring constantly, add one third of the whisked eggs at a time, stirring until smooth with each addition. The eggs will cook from the residual heat. 

Spoon into bowls. Top with a splash more milk, brown sugar or honey, and a sprinkling of chopped walnuts. (You can also add a pat of butter, if you're feeling decadent.) 

Serves 4.

I hope your family enjoys this as much as mine does!


Adapted from this recipe.




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