February 11, 2013

Mama Bear's Porridge


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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