posts may contain Amazon affiliate links, which earn me a small commission when you buy (but doesn't cost you anything extra). Occasionally I receive free products and/or run sponsored posts—this will always be stated clearly in the post. Thank you for supporting this blog.

This website contains some quotations, excerpts, and screen clips from copyrighted material. These uses fall well within the copyright doctrine of "Fair Use".
Tuesday, October 15, 2013

Vanilla Porridge w/ Honeyed Apples

Vanilla Porridge w/ Honeyed Apples |
The chilly cold autumn mornings have officially taken root here in my little neck of the Midwest.  I find myself begrudging the vacated spot where I was curled up under my heavy blanket before my alarm and pending daybreak tore me away.  My feet instinctually slide into waiting slippers, thwarting the chill of the cold, hard floor one step beyond.  I wrap myself in the sweater that waits on the chair before turning on the lights and padding into the kitchen to pour myself a steaming mug of coffee.  Before long, I'll have to flip that little switch on the thermostat to the "on" position; but I'm holding out for now.

On mornings like these, cold cereal just doesn't cut it.  Yes, the lure of body-and-soul-warming, bone-sticking food has begun.  Who am I to fight it?  Break out the porridge.  Porridge.  Isn't that a fantastic word?  I didn't grow up referring to it as porridge, unless of course, I was reciting Peas Porridge Hot or Goldilocks and the Three Bears.  Perhaps that's why it seems like a magical word to me; I associate it with the nursery rhymes and fables of my childhood.

Vanilla Porridge w/ Honeyed Apples |
I'm guessing it was due to my American upbringing.  By definition, porridge is a dish made by boiling ground, crushed, or chopped cereal in a liquid, and adding flavors and sweeteners.  But, it can also be savory.  We just called it oatmeal, cream of wheat, malt-o-meal, grits, or some such name...depending on the "cereal" used.  I suppose gruel and mush are less romantic sounding words, but very closely related.

I've gotten way off track.  My goal was only to share this semi-swanky version of delicious, satisfying porridge.  I used my favorite hot cereal, steel cut oats, which lend a chewiness to the porridge.  It's also flecked with vanilla bean seeds and topped with tender apples that are glazed in honey.  See?  I told you it was swanky.  And it warms up those cold mornings like a charm.

Vanilla Porridge w/ Honeyed Apples
Chewy, satisfying steel cut oats flecked with vanilla bean seeds and topped with tender honey-glazed apples.
Print Friendly and PDF
by Heather Schmitt-Gonzalez
Prep Time: 5 minutes
Cook Time: 15-20 minutes
Keywords: simmer breakfast vegetarian soy-free nut-free apples oats

Ingredients (serves 4)
    for the oats:
    • 1 cup steel cut oats
    • 2 cups milk
    • 1 cup water
    • big pinch kosher or sea salt
    • 1 vanilla bean, split and seeds scraped
    for the honeyed apples:
    • 2 crisp red apples, sliced crosswise 1/4-inch thick
    • 2 tablespoons honey
    to serve (as needed):
    • milk
    • brown sugar
    • maple syrup
    Place oats, milk, water, salt, and the vanilla bean seeds and pod in a saucepan; bring to a boil. Cover and reduce heat to low. Simmer until tender and thick, stirring occasionally, 15-20 minutes.

    In the meantime, heat a large non-stick pan over medium-high heat. Cook the apple slices for 1 minute, flip and cook another minute. Add the honey and cook for another 1-2 minutes, or until lightly golden.

    Divide the porridge into serving bowls and top with extra milk, brown sugar, maple syrup and honeyed apples, as desired.
    -adapted from Donna Hay
    Vanilla Porridge w/ Honeyed Apples |

    IHCC Donna Hay Badge resizedI'm trying to get back into the swing of things with IHCC, too.  For the most part, I completely missed the six months they spent with Yotam Ottolenghi (ie..I only posted once).  I even own two of his books and still couldn't get it together to participate.  Oi.  But I'm determined to spend more time with Donna Hay.  This week's theme: Up & At 'Em.