INGREDIENTS:
- 1 ½ cup whole milk + a few generous splashes (for a vegan option, substitute nut milk of choice)
- 1 ½ cup water
- 1 ½ tsp flaky sea salt (if using finer salt, start with ½ teaspoon and add to taste)
- ½ cup rolled oats
- ½ cup steel-cut oats
- About 2 Tbsp natural sugar (or maple syrup)
INSTRUCTIONS:
- In a medium-sized pot over high heat, add the milk, water, and salt. Combine, stirring frequently as the liquid comes to a gentle simmer.
- Lower the heat to medium and add both kinds of oats
- Stirring frequently (lowering the heat as needed to maintain a good simmer), cook the oats.
- After about 20 minutes, the rolled oats will have turned a bit mushy, while the steel-cut oats will be just tender and will pop when you bit into them
- Taste for seasoning (they should be on the salty side)
- Add sugar or syrup.
- Spoon the porridge into warm bowls and let it sit for a minute or two
- (Note: Included below is the topping suggested by April Bloomfield. For other topping ideas, see above)
- Then carefully pour a little cold milk around the edges of each bowl, so it pools all the way around.
- Sprinkle a five-fingered pinch of sugar or drizzle the syrup in the center of each and let it melt, then serve right away.