Porridge

Ingredients:
2 cup steel cut oats
5 ½ cups water
½ tsp. Cinnamon
½ tsp. Nutmeg
½ tsp. Salt
¼ cup Maple Syrup (real stuff)
2 Tbsp. Vanilla

Use a Heavy Non stick Skillet 6 quart size for this recipe. First thing when you get up put the skillet on the stove on high, run the water so it gets hot, put in the oats, when the tap water is hot add the water, put in the rest of the stuff, by the time you’re done it should be boiling. Put on the lid and turn it down to medium, set the timer for 15 minutes. Go do whatever it is you need to do in the morning to get ready for whatever it is you do in the day. When the timer goes of go back to the kitchen turn down the stove to a 2 stir the porridge for a minute or so until it stops sticking and the boil slows down. Put the lid back on and reset the timer for 20 more minutes. Walk away and resume doing your morning stuff. When the time goes off again it’s done. This makes approximately 42 oz. of porridge.

Mix in Nuts, Fruit (dried or otherwise) etc. per texture and taste preference; I like 1 Tbsp of pecans and 1 Tbsp Craisins.

I have a can of cinnamon, nutmeg and salt that is premixed and ready to go into this recipe it really helps when I’m making it at 6 am.

For one person 1/3 cup oats, 1 cup water, ¼ tsp of seasoning mix, 1 Tbsp, maple syrup, 1 tsp vanilla, bring to a boil in none stick covered pot, turn down to lowest setting for 35 minutes, stir about half way through. 1 qt pan.

A friend of mine did some experimenting and discovered the magic to keeping the oats from boiling over is the nutmeg. I suppose if you got all technical it probably breaks the tension on the starchy water bubbles or something. Not sure what chemistry magic is at work but the end result is both delicious and easy.