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50 Comments
Lisa L.
February 22, 2018
I try most oatmeal recipes that come my way and this is my favorite of all time. My daughter will eat it, but she prefers Ellie Krieger's recipe for Morning Glory Oatmeal, baked with chopped apples, grated carrots, raisins, coconut, and pecans. It, too, is delicious, but more labor intensive, time-consuming to prepare, and not as just plain oatmealy as this . To me, this porridge is like a warm blanket, but I have no trouble eating it no matter the weather. By the way, I don't add the sweetener at the end; I add a drizzle of maple syrup along with milk before I eat it.
Thalia
August 9, 2014
I absolutely love mine with sweetened condense milk, a splash of good vanilla, and a pinch of cinnamon and nutmeg.
robin L.
March 1, 2014
i made this for the 2nd time this morning. i gave my son a bowl of it, sweetened w/brown sugar, and i had a bowl of it w/parmesan and a runny egg on top: the savory version was good, but i'll have to try it again a few times to really acquire the savory route!
ihaventpoisonedyouyet
February 4, 2014
Wonderful oatmeal! And a wonderful, respectful cover that reminds me that meat doesn't magically arrive shrink wrapped in a refrigerator case. It's a brave statement and makes me more appreciative of the process.
1natalplum
November 7, 2013
I had to laugh when I saw this because just last week I used this combo of oats simply because I didn't have enough of either to make a full batch. Delicious! Chesterfieldsue, I make enough for six servings, put four servings into a container to cool and refrigerate, and serve the remaining two. Next day, I heat the desired amount of portions with a little milk and it's perfect and very fast. Keeps in the fridge for five days. I have also frozen with great results.
chesterfieldsue
September 20, 2013
what if you would like to freeze this and eat it over the course of a week for breakfast? have any of you tried this or have suggestions?
efirewood
May 8, 2013
I'm so glad to have discovered this! I've made it at least a dozen times now. So simple and so good. I add lots of cinnamon. Using the Maldon salt (which I didn't know about before and now I'm using every day) really makes a difference.
Judith A.
May 5, 2013
I found in my english grocery in paris all the correct oats ingredients from ireland and this is heaven I confirm.
Wendy5998
April 18, 2013
Eight years ago my daughter spent a semester abroad in Cork, Ireland. I went to visit her and she took me to a local restaurant that had the most wonderful oatmeal. It was creamy, chewing and so heart warming and one of the best breakfast I ever had. Since then I have been searching for a recipe to not only replicate that but also the whole experience I had in Ireland. Thank you, thank you, thank you for emailing April Bloomfield's English Porridge. I found it. I have eaten it everyday since I got your email. I close my eyes and I am in Cork. I just wish you emailed this back in November because I could have enjoy it all winter. It's to warm to eat oatmeal in the spring and summer.
KtMcB
April 17, 2013
After the tragedy here in Boston Monday, my household need some serious comfort food early yesterday morning. This recipe popped up when I went on line. Everyone loved it - salt and all, added chopped apples, raisins, saigon cinnamon and a lot more than a five finger pinch of brown sugar. like a good porridge, the comfort stuck to our ribs all day. This morning my husband asked for more of the food52 oatmeal. Thanks- we needed that!
denise&food
April 16, 2013
I made it for the second time and used less salt -1/4 tsp. It is the texture that is so good. Not your boring oatmeal! It can be saved in one cup servings and microwaved later with great results.
Regine
April 15, 2013
Very good; however, I used only 1 tsp not 1 1/2 of sea salt, and that was salty enough for me. I also added 1/2 tsp of vanilla extract, and, being the sweet lover that I am, I added plenty of brown sugar on my serving. My husband and 8 year old were very skeptical to eat something both salty and sweet; I was able to convince my son who ended up liking it, but my husband did not (probably because he watches his blood pressure).
AmyNW
April 15, 2013
So disgusted by the photo on the cover of April Bloomfield's book!
Andreas D.
April 15, 2013
I get that the picture might not be everybody's cup of tea, but keep in mind that April Bloomfield's breakthrough restaurant is called The Spotted Pig.
I too thought that the cover image was coming on a little strong, but then I thought that for meat eaters like myself, it was a good reminder of where our food comes from.
I too thought that the cover image was coming on a little strong, but then I thought that for meat eaters like myself, it was a good reminder of where our food comes from.
Sunni
April 15, 2013
I use a pinch of salt, but substitute 1/8 cup ground flax seed for 1/8 cup of the steel cuts and add 1 TBSP Benefiber for fiber and 1 TBSP coconut oil for extra creaminess. I stir in 1 diced apple and 1/4 cup chopped walnuts that have been sauteed in butter and cinnamon. Really yummy and hearty.
DeirdreMS
April 15, 2013
Way too much salt for my taste. Sorry to be a bore but the whole thing seems like overkill.
PaigeP
April 14, 2013
We're adding honey instead of sugar, chia seeds, cinnamon, nutmeg or allspice and egg whites stired in! Amazing - and topping with fruit - blueberries, raspberries, strawberries or even a banana.
joannajw
April 14, 2013
Sorry, but just looking at those pictures brings back bad memories of boarding school. Forced to eat 2 ladles of it, whether thick (enough to stand up the ladle); thin; lumpy and/or burnt. I cannot go there!
JanieMac
April 14, 2013
I love porridge for breakfast, mine is made with 1% milk and Irish organic rolled jumbo oats. I tried the salt but just can't do it. I top it with just a dribble of cold milk, cut-up dried apricots and toasted flaked almonds. I am hooked!
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