April Bloomfield's English Porridge

By • April 9, 2013 • 44 Comments

1,125 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: This porridge is just right. Bloomfield calls for equal parts of two styles of oats, which means the steel-cut bits keep their pop, while the rolled oats melt around them -- and getting them to the perfect texture only takes 20 minutes. Cooking with half milk, half water is enough to make it feel rich and loving, without slogging you down first thing in the morning. This will seem like a lot of salt. But it won't be too much, because at the end you'll add something sweet and something milky and it will all live in harmony. Adapted slightly from A Girl and Her Pig (Ecco, 2012)Genius Recipes

Serves 2 to 3

  • 1 1/2 cups whole milk, plus a few generous splashes
  • 1 1/2 cups water
  • 1 1/2 teaspoons Maldon, or other flaky sea salt (if using finer salt, start with 1/2 teaspoon and add to taste)
  • 1/2 cup rolled oats
  • 1/2 cup steel-cut oats
  • About 2 tablespoons sugar (maple, brown, or white) or maple syrup
  1. Combine the milk, water, and salt in a medium pot (a 2-quart pot should do it) and set over high heat. As soon as the liquid comes to a gentle simmer, add both kinds of oats and lower the heat to medium.
  2. Cook the oats at a steady simmer, stirring frequently and lowering the heat as necessary to maintain the simmer.
  3. After about 20 minutes at the simmer, the rolled oats will have turned a bit mushy, while the steel-cut oats will be just tender and pop when you bite them.
  4. Taste for seasoning -- it should be on the salty side. Add sugar or syrup. Spoon the porridge into warm bowls and let it sit for a minute. Then carefully pour a little cold milk around the edges of each bowl, so it pools all the way round. Sprinkle a five-fingered pinch of sugar or drizzle the syrup in the center of each and let it melt, then serve right away.
Jump to Comments (44)

Tags: breakfast, oatmeal, oats

Comments (44) Questions (0)

Default-small
Default-small
Default-small

about 1 month ago pursnl

The traditional Scottish version is an acquired taste but once you get there, the idea of adding sweetness in any form is nasty. Growing up on the border of England and Scotland we would start breakfast with porridge similair to this recipe, follow it up with a smoked kipper or eggs and breakfast meats (blood sausage anyone?). I love this recipe and can appreciate the many variations. But if I start the day with the salty Scottish version, (Malden salt please) with thick pouring cream on top, I feel invincible.

Default-small

about 1 month ago Patricia Walters

There's no reason to add salt, especially the amount recommended in this recipe. My go to breakfast is oatmeal, even in the hot Texas summer. We cook an apple with the oatmeal, add a scoop of protein powder, no added salt and no added sugar. Top with fresh blueberries and blackberries. Perfect.

Default-small

about 1 month ago yellowbinder

My son says that when eating Scottish food you don't want it to be too traditional (Haggis anyone??). Very good porridge, though. A bit on the salty side for our taste.

Default-small

9 months ago Alba

"English" porridge? I hear millions of Scots laughing. Traditionally eaten with very thick cream and nothing else. It's the salty kick that is authentic. However, great with chopped almonds or dates or flavoured, slightly, with cardamon or mastic.

Default-small

9 months ago Alba

I should add it needs to be well cooked and smooth. It absorbs a lot of liquid such as milk or water. There should be no lumps. Best cooked over night in a slow cooker.

Default-small

9 months ago Joyce

I cook steel cut oatmeal in my crockpot in a 4 qt glass measuring jug surrounded by water for 12-14 hours. The next time I will use 50/50 oats and see what happens.

N1733589179_8862_1_

10 months ago blindowl

thanks, Valentina!!! :)

Spring-inst2

10 months ago Valentina Solfrini

I think I know where that bowl comes from...I have one just like that :) It's a common item in japanese houseware shops. If you are in NY, it can be found at the Sunrise Mart (I got mine at the one near St. mark's) or at Mitsuwa marketplace over in NJ. It should be easy to find online, too.

Stringio

10 months ago Jennifer Maestas

I will make this for my husband who hearts oatmeal everyday of his life...I on the other hand dislike oatmeal but heart the bowl!

Default-small

10 months ago cassandra greene

sounds wonderful but where did you get the gorgeous bowl? Cassandra Greene

N1733589179_8862_1_

10 months ago blindowl

bowl envy!

Food52

11 months ago Manhattan Tart

Have made this several times now by chucking all ingredients into the pot, letting them soak for however long I've got (30 min. max) then bringing to a boil, reducing to strong simmer and stirring. Works like a charm. Lovely cooked w/ a diced apple (as P Walters did...thanks!) and a splash of vanilla. Keeps great in the fridge.

Default-small

11 months ago elise maiberger

Winter means oatmeal. I am breaking my grain-free diet and indulging for 1 week.
Signed,
Temporarily egged-out.

Default-small

11 months ago Cat

Nice touch combing the two oats for the chewy/creamy balance! For an easy head-start for all whole-grain cereals, soak in partial amount of cooking water in the pan the night before. Only don't add the salt until morning as I've read it inhibits the fermentation that contributes to better digestion.

Default-small

12 months ago Patricia Walters

We use almond or coconut milk and cook it with a cut up apple. The apple and berries are my only sweetener, too.

Default-small

12 months ago Gunners Mom

I have been making some for years.I make enough to last all week,just reheat so good!

Default-small

12 months ago BadCat

With the cold snap I've been looking for something that would be both hot and sustaining. This is both! I omitted the salt entirely as I thought that it made it far too salty. So easy to make in the morning before school.

Screen_shot_2013-04-12_at_12.45.52_pm

about 1 year ago Lemongrass&Lime

Delicious and will be going into regular rotation at my place. What a lovely idea to combine steel cut and rolled oats. Beautiful texture. I grew up on porridge and would often stir in a spoonful of crunchy peanut butter and some honey into mine. Now I prefer it with fresh berries and no sweeteners.

Default-small

about 1 year ago happyxbelly

Oh this was beautiful. This porridge is much more than "just right". I posted it on my blog on how it's like falling in love -- http://happyxbelly.blogspot...

Thanks so much for this recipe - it's perfect!

Image

over 1 year ago JadeTree

We love this! Oatmeal had fallen from favor last year but this has revived it. The full isle of salt was too much for us, so we do a generous 1/2 tsp. divine with the brown sugar and toasted pecans. This is our oatmeal recipe now!

Default-small

over 1 year ago SuSanFran

I coated the sides of the slow cooker with just a little bit of canola oil, and I had very little problem with oatmeal sticking to the sides. Great recipe - this will be my go to oatmeal from now on.