oatmeal porridge

[mongo_jones]

here is a recipe for the savoury oatmeal porridge of your dreams: oats pongal. what ways do you have of making oats tasty without making them unhealthy?

 

[voyager]

My daily bowl = 1/2 cup old fashioned oat meal, hefty sprinkle of salt, water to cover, then Microwave for 5 minutes.    Anoint with healthy splash of heavy cream and freshly coarsely ground black pepper.   

 

Hey, no sugar, no raisins.    Could be worse.   

[Daniel]

No woman no cry

[Behemoth]

I make this April Bloomfield version quite often. Texture is really perfect. I don't like savoury oatmeal so just a little maple syrup. 

[joethefoodie]

Oatmeal - Or, Eat Your Mush

[Wilfrid]

There is of course the Scottish approach which is to boil them in salted water and to serve them with more salt. I am not joking.

[voyager]

There is of course the Scottish approach which is to boil them in salted water and to serve them with more salt. I am not joking.

I can't find this recipe/procedure.    But it sounds just up my alley.    I give my bowl a healthy shower of salt before cooking.    Then am not against adding a pat of salted butter....    Just consider it polenta.    Parmesan would suffice for salted butter if you prefer.

[Wilfrid]

Right, butter too. And salt. I remember being so shocked by this after growing up with milky, sweetened oatmeal.

[Sneakeater]

That's totally the way I eat it.  (Maybe a little less salt.)

[joethefoodie]

There is of course the Scottish approach which is to boil them in salted water and to serve them with more salt. I am not joking.

 

That's totally the way I eat it.  (Maybe a little less salt.)

 

I'm wondering if any of you actually use the quick-cooking oats @mongo_jones calls for in his recipe?

 

Or what kind of oats you actually use?

 

These days, I like the steel-cut (pin oats) for breakfast, but I still use old-fashioned Quaker Oats (rolled) for oatmeal cookies.

 

All About Oats from Bob's

[Sneakeater]

I use the fantastically great oats you get from Anson Mills.

[mongo_jones]

you can make that oatmeal pongal regardless of what kind of oats you use. it's really a recipe for the stuff you mix into your porridge, whatever oats you've used to make them.

[Wilfrid]

I haven’t made oatmeal in a long time. I’ve used Anson Mills. In the U.K., Quaker Oats owned the market.

 

I wish this thread was called Oatmeal P.Orridge.

[voyager]

Quaker or Bob's Red Mill Old Fashioned.    I'm all about speed and effort.    Stagger downstairs, hope husband has made coffee,    Add tap water to oatmeal waiting in my favorite bowl, stir with finger, shove in microwave for 5 minutes.    Check iphone while waiting for porridge.    Add hefty splash of heavy cream or large pat of butter.    Cracked black pepper if I'm awake enough to think of it.   Leftover chicken or pork chop gravy is also nice.

[beccaboo]

I used to make some really tasty savory oats in my fancy rice cooker. I’d set it up the night before, putting the pinhead oats and water in first and then laying a couple of green cabbage wedges, a couple of slices of pumpkin, some black pepper, and a bit of Tianjin preserved vegetable on top. I’d program the rice cooker to cook it on the congee setting, to be ready at 0530 or whenever I wanted my breakfast.