I love steel cut oats for their chewy texture. They are a base for lots of interesting flavours. Of course the standard brown sugar and cream, but also apple and cinnamon, ginger and orange, blueberries and lemon zest, cherries and chocolate.
Steel cut oats take longer to make, but I can cook up a batch at the beginning of the week and reheat portions throughout the week (5 days).
I buy the oats from Highwood Crossing as they are local and delicious.
Boil 3 cups of water and a pinch of salt
Add 1 cup of oats, turn heat down, stir periodically for 20 minutes.
For the apple topping:
Peel and slice an apple. Sauté in a bit of butter until beginning to soften. Add a tablespoon or two of maple syrup and a sprinkle of cinnamon. Spoon over a bowl of cooked oats.
What is your favourite porridge topping/addition?