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This morning (well, afternoon) I made myself a rather tasty breakfast of porridge and coffee. So, per usual, I snapped a picture of it.<\/p>\n
The coffee is just the standard beans that I roasted and ground myself<\/a>. Really nothing too special, just good coffee made in a coffee press.<\/p>\n The porridge, though… Wow. For all the stories I heard growing up which alluded to porridge tasting like glue, being bland, or just otherwise being awful simply aren’t true. A good porridge seems to taste like an oatmeal cookie without the raisins and sugar. It’s extremely tasty and considerably better than standard instant oatmeal. It’s also really rather healthy. That bowl right there is right around 300 calories and 6.3g of fat. 280 for the oatmeal, then right about 20 or so for the blueberries.<\/p>\n See, I’d never thought to give the stuff a try, but when helping A few weeks later I was watching an episode of Good Eats<\/a>, and during a section where Alton Brown<\/a> was discussing oats, he mentioned pinhead, (also known as steel cut) oatmeal and how good of a porridge it can make. Hmm… Maybe there is something going on here, I think…<\/p>\n Skip ahead a few more weeks and I find myself at Cost Plus<\/a> poking around the food area, and I come across a 500g can of pinhead oatmeal<\/a> from Hamlyn’s Oats of Scotland<\/a> for $3.49. It’s not quite the stuff that Les uses (McCann’s<\/a>), but it was a bit cheaper, and it’s a purely non-GMO Scottish grain, so I figured I’d give it a go.<\/p>\n Well, I must say, I’m very happy with the end result. It took a little bit of experimenting to find an exact combination of cooking time and adjuncts so that the porridge polishes off the flavor so that it suits my palette, but I did, and here’s the recipe I seem to enjoy using:<\/p>\n <\/p>\n – In a 1\u00bd quart non-stick (makes cleanup a lot easier) sauce pan, combine \u00bd cup of pinhead oatmeal and three cups of water. Stir until all the oatmeal is wet.<\/p>\n – Heat over a high heat until the mixture comes to a boil. Watch it carefully, because the starchy liquid will boil over quickly.<\/p>\n – As soon as a boil is reached, turn the heat down to low, just enough to keep it simmering.<\/p>\n – Simmer for 20 minutes, stirring from time to time.<\/p>\n
![500g can of pinhead oatmeal<\/a> from](\"http:\/\/www.hamlynsoats.co.uk\/images\/oatmealtin.jpg\"){kind=link}