Thank you for your likes and comments on this beautiful porridge that I have created almost by accident in my kitchen. Now it’s time for you to know the recipe and it’s quite easy.
I bought steel cut oats on the fly, running out of the supermarket because I had a fascinating dinner idea in my mind and I just needed to cook it right away. Later, next morning I was about to make a quick breakfast with oats, berries, and honey, but then, after opening the package something seemed a little strange about the texture of the oats. After a few minutes of reading the label and later googling it, I realized that I have bought the wrong oatmeal (now that I think about it, it wasn’t a bad mistake at all!).
Instead of cooking it the traditional way, I remembered the porridge that I have tried in Dublin, Ireland and made an attempt to recreate that fantastic creamy and rich flavor.
It turned out amazing, even without dairy products. I would recommend using steel cut oats against rolled oats as if they have more texture and a little more vibrant flavor.
- 1 cup of steel cut oats
- 2 cups of frozen berries
- 20 grams of pumpkin butter
- A pinch of salt
- 1 tbsp of honey
- 4 cups of water
- 1 tsp of lemon juice
- 4 tbsp of roasted hazelnuts
How to cook:
Cook your oats following the instructions on the package.
I cooked1 cup of oats in 4 cups of simmering water for about 15-20 minutes until it got thick.
Then I thawed berries in a ziplock under hot running water for about 5 minutes.
Mix berries with oats, add salt, honey, pumpkin butter and mix well.
Transfer your porridge into a bowl and top with crushed hazelnuts.
Your breakfast is ready!
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