Your Best Porridge

February 18, 2010

Watch our video to see Amanda's brand new slow-cooker in action. We learn the trick of making oatmeal low and slow from this week's Porridge finalists: Overnight Steel-Cut Oats with Almond Butter & Honey and Overnight Miso Porridge.

See what other Food52 readers are saying.

  • Jennifer Ann
    Jennifer Ann
  • Amy Schleider
    Amy Schleider
  • GoodFoodie
  • WuNotWoo
  • Kelsey Banfield
    Kelsey Banfield
Food52 (we cook 52 weeks a year, get it?) is a food and home brand, here to help you eat thoughtfully and live joyfully.


Jennifer A. February 22, 2010
Coming home from school in the 70s, to a slow cooker plugged in on the counter, was the source of so many tears and sincere fits of sobbing (I was hungry, what would I eat?). I still have not gotten over the uniformly 'soft' way meats and vegetables emerge from the crock, but these two breakfast recipes have inspired me to plug the slow-cooker back in.
AntoniaJames February 22, 2010
I used mine yesterday afternoon to simmer for a few hours a ragu I'd started the other night. (I often start a future day's meal while cooking another.) It's so nice to be able to go out for a hike and return to a perfectly cooked ragu. But as others have noted, you have to be careful because it's easy to overcook vegetables.
Amy S. February 21, 2010
I love that we are restoring family time with wholesome meals cooked with care and "slow cookers." Who knew? I have mine from wow, 1979??? I think. It still works, good ole girl. he he
I love steel cut oats and the almond butter sounds really delish. Can't wait to try it.
GoodFoodie February 19, 2010
I would love more slow cooker recipes - please!. And your comment about energy savings is another big plus.
Amanda H. February 20, 2010
Just noticed there's also a slow-cooker onion soup among the onion soup entries:
GoodFoodie February 19, 2010
As a non-meat, non-stew eater, I've always been flummoxed by the slow cooker. These 2 recipes are a great intro to the slow cooker sitting in my cabinet gathering dust. Thanks!
AntoniaJames February 19, 2010
The slow cooker is fabulous for any bean soup or stew. I usually jump start it by heating the broth or water before adding to the slow cooker. Don't add salt or anything with a lot of sodium in it, or any acid, though until the beans are soft. I always put whole thyme sprigs, whole rosemary branches and bay leaves with the beans. It's also great for chili. I'll post my favorite vegetarian chili recipe -- foolproof in the slow cooker -- in the next day or two. A slow cooker uses about as much energy as a strong light bulb. I have used mine for convenience (being out of the house so much for work, family activities, etc. through the years) since my boys were tiny. With the busy lifestyle I've had for the past two decades, and with my commitment to serving a meal at which all family members who are in town are present, every night, I could not live without it. I now use mine also because I strongly believe that we owe it to our children and future generations to be less greedy in our use of non-renewable resources. ;o)
mleconge February 19, 2010
Yeahhh...chili is what brought me back to my slow cooker. Since then, I've made potatoes any number of ways that are neither soups nor stews, but more towards the casserole end. I have seen recipes for making jams and desserts in the slow cooker, too, but have not yet had the time to try them out.
mleconge February 19, 2010
Oh - and some of the recipes aren't actually long or slow, really, but they take up one less burner space on the stove.
AntoniaJames February 22, 2010
Yes, it's a great way to get to know your kids, and to stay in touch with them when they get older and more independent. We had both boys report on an article from The New York Times every evening (any article, their choice) starting from about ages 9 and 10. It makes for interesting conversation -- and interesting kids.
WuNotWoo February 18, 2010
i still say the sweet and savory mix of the miso porridge tasted... puzzling. o_0
AntoniaJames February 19, 2010
I think it must be an acquired taste. Either you like it or you don't. I tried it this morning and don't plan to make it again. I did use the leftovers however to make (with flour, yeast, a bit more honey and a touch of milk) a superb loaf of bread.
WuNotWoo February 19, 2010
porridge bread? most interesting~
AntoniaJames February 20, 2010
Well, I'd put oatmeal, water, honey and butter in a loaf of bread, so why not start with a bowl of this oatmeal, which has all of those ingredients? I added about 3 1/4 cups of flour, worked that in (mostly to decrease the temperature of the porridge, which I thought might kill the yeast), then sprinkled the yeast in. I needed about two tablespoons of milk, too, as the dough was a bit too dry without it. I didn't add any salt. The dough ended up supple and elastic; the loaf has a great crumb for sandwiches (i.e., somewhat dense) with a bit of texture, thanks to the steel cut oats.
Kelsey B. February 18, 2010
Fun video, love the porridge "time lapse" as things magically cook overnight. I love the slow-cooker, use it all the time in the winter. It is great for tenderizing meat. Also, for winter entertaining it is great way to keep mulled cider warm throughout an entire party.
mleconge February 18, 2010
Yay! Slow cooker! I have recently pulled out my mother's slow cooker and been experimenting more, and I can't wait to try this idea. I often skip breakfast (bad, I know) because I don't have time to make much, so this would be ideal. There are pork ribs in my crock pot right now, but I will be trying the porridge this week.