Just Another Porridge Morning

March 19, 2014

This oat meal involved my usual half steel-cut and half rolled oat blend, cooked with half milk and half water. On the side we have an suddenly obligatory cup of coffee, a darling little jug of almond milk (store-bought because it was on sale and I’m a sucker for almond milk in banana soft serve) and what is the of my jar of Deliciously Ella’s Nutritious Nutella.

This spread turned out rather chunky, on behalf of my perfunctorily pulverised hazelnuts and dates, but it’s scrumptious all the same. Especially when eased into spreadability with some macadamia nut oil. It’s been a splendid topping for porridge and rye crispbreads and pieces of fruit.

Speaking of fruit, look at those lovely quince my mum gifted me from her garden. My home is so sweetly perfumed at present, I’m holding off poached them. Perhaps this weekend…

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Today I have clients, a few meetings and I’m visiting my grandmother. It’s looking to be lovely. Happy Wednesday, folks.
What did you have for breakfast today?

Heidi xo

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  • Elly March 20, 2014 at 6:31 am

    Looks like the perfect Autumn breakfast! How do you cook your steel cut oats? Do they take longer than the rolled ones?

    I had a slice of Sonoma Spelt Sourdough topped with a fried egg and cracked pepper plus a cup of tea (and then the obligatory cup of coffee!)

    • Heidi March 20, 2014 at 9:22 am

      Your breakfast sounds divine, Elly! Yes steel cut do take longer than rolled. Soaking the oats for at least 15 minutes (even overnight) helps to cut down the cooking process. I soak mine in milk. But traditional methods involve adding the oats to already boiling water & then letting them cook for ~30 minutes. I simply soak mine then heat them & the milk with some water & cook (stirring every so often) for ~20 minutes. I like a bit of bite to my oats x

      • Elly March 20, 2014 at 6:33 pm

        Oh thank you! Very helpful! One last question – where do you get your steel cut oats from? I’ve had a look around but I can’t find them. Do I need to go to a specialty shop? (I’m in Sydney). Thanks Heidi! Love your blog 🙂

        • Heidi March 20, 2014 at 10:07 pm

          Thank you 🙂 I get them in health food stores. They’re more expensive than your regular rolled oats but I make them last by going half rolled, half steel cut. Hopefully we see them more & more readily available but at the moment I have to head to the health food shops around Melbourne. I’m sure Sydney is the same. Bob’s Red Mill is a common brand. x

          • Elly March 21, 2014 at 6:12 am

            Awesome, thank you, I will scout out the health food shops 🙂

  • Hannah March 20, 2014 at 9:51 am

    Looks lovely to me 🙂 I’m not really a porridge person until the cooler months- but all your pictures always have me craving a nice warm bowl with awesome toppings!! I had a boiled egg with butter and some haloumi on the side x

    • Heidi March 20, 2014 at 10:08 pm

      Oh well that sounds divine, lady. Love your work x

  • laurasmess March 21, 2014 at 4:49 pm

    I had homemade granola (with amaranth, pumpkin seeds, organic raisins and toasted hazelnuts), almond milk and sliced banana. I was hungry again in three hours; I’m more and more convinced that I was a hobbit in a former life! I might try steel-cut porridge over the weekend to see if it lasts longer. Or, alternately, I just need to carry more handbag snacks! xx