The types of oats you choose will define the final result of the porridge- and also the amount of time it will cook. While these varieties have undergone a different level of processing, resulting in different textures and cook times, they have the nutritional value in common. Steel-cut, rolled, and instant oats all have the same amazing nutritional profile since they’re all made from whole oat groats.
Quick oats– Oat groats that has been processed and cut in small bits which makes it cook within minutes after boiling. They are pre-cooked, dried and then rolled and pressed slightly thinner than rolled oats. The final texture is fine and mushy- and the grains are not as noticeable as other types.
Rolled oats– Oat groats that has been processed and cut into slightly bigger bits than quick oats. When processed, the oat grains are first steamed to make them soft, then pressed to flatten them. These will need a bit more time on the stove and perfect for a slow morning. The texture will be slightly rougher and more noticable, but still hearty and creamy. Rolled oats are commonly used in granola bars, cookies, muffins and other baked goods.
Steel cut oats– Oat groats that has been cut to pieces and sort of ressembles rice. This variety takes the longest to cook (at least 20 minutes) and has a chewy consistency after cooking- and still retains much of its shape after cooking. Even a better option for a slow living, slow morning kind of life!
Porridge can be a frustrating thing if you don’t know how to make it properly. While there are many personal preferences, there is a way to make it loveable for almost anyone. My secret to the perfect porridge is not to boil it for too long. Boil the porridge just until slightly thickened and still quite runny- let the porridge sit for 10 minutes which makes the porridge firm up slightly to obtain the perfect, creamy consistency.
My second secret is to keep stirring in the porridge from start- to end. In Scotland they stir the porridge with a stick, called a Spurtle. Why use a Spurtle? “The key reason for using a Spurtle is to prevent lumps forming during the process of cooking Porridge. Due to its cylindrical shape, the Spurtle allows the oats to be stirred without the dragging effect of the head of a wooden spoon. Not only does this prevent lumps, the Spurtle’s smaller surface area also prevents the Porridge from sticking to it.” I for one, find that a spatula works just as well and does make the porridge creamy and delicious.
First of all– Quality of the grains! For the perfect porrdige I prefer using a high quality, preferably organic quick oats. The quick oats seem to give it a more compact consistency than other types. Test a couple of brands and see what suits you best!
Second– the milk. For a long time I made oatmeal porridge with cows milk, which is completley fine and doesn’t do much difference for the end result- but recently I switched to oat milk which made it slightly creamier and thicker.
Third– Salt. A pinch of salt makes all the difference. Use sea salt or any high mineral salt.
Fourth– sweetener. This is not a neccessary option, but I for one love my porridge on the sweeter side. Use healthier options like honey, maple syrup or coconut sugar.
Fifth– topping! This is where the fun starts. Porridge can be topped with whatever you want from fruit, nuts, seeds or even vegetables if you want a savory porridge.
Yield 1 serving
1 dl quick oats, good quality
2 dl oat milk
1 tsp honey
1 pinch of salt