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Porridge with steel cut oats

OLYMPUS DIGITAL CAMERAWith colder months approaching, it is definitely porridge time. Get out the steel cut oats and cook up the tastiest, heartiest porridge that keeps you going all morning. Admittedly, they take longer to cook but the trade-off is a nuttier, slightly chewier taste sensation than rolled oats.

Ingredients (for 4 serves):

  • 3 – 4 cups water (or a mix off water and milk of choice)
  • 1 cup steel cut oats
  • your favourite toppings


  1. Boil water. Use 3 cups of water for firmer, more intact oat grains or 4 cups of water for creamier porridge. 
  2. Add oats to boiling water and reduce heat to low and bring the oats to a simmer. 
  3. Simmer for 20 to 30 minutes. Let the oats simmer for anywhere from 20 to 30 minutes, stirring occasionally and scraping the bottom of the pan. Cook until the oats are very tender and the porridge is as creamy as you like it — longer cooking will make thicker porridge.
  4. Add your favourite toppings such as chopped nuts, dried and fresh fruits, maple syrup or honey, cinnamon, yoghurt, fruit preserves etc. 


Health Tip: The difference between steel cut oats and rolled oats is mainly in the processing. Steel cut oats are just coarsely chopped and have a lower glycemic index which is beneficial for blood sugar control. Rolled oats are steamed, rolled, steamed again and then toasted.

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