Sunday, October 16, 2011

Maple Vanilla Almond Porridge

I love waking before everyone else to bask in the quiet. This morning, bright and autumn-crisp, I pulled out my tin of Irish Oats. The name of this porridge sounds so much more involved than it actually was to make. I just poured some oats in a pan with vanilla almond milk and water. I brought it to a boil, then lowered the heat to low for about 20 minutes, stirring a couple of times to prevent burning. I love the oats to be a bit firm and chewy. Otherwise, it's only oatmeal. The al dente oats are more like a proper porridge to my mind. Once the oats were done cooking, I drizzled a bit of maple syrup over the top -- the good stuff! That'll stick to your ribs.

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