Porridge, Oatmeal, Hot Cereal...Gruel? Depends on your Childhood
Either way, I have loved it for as long as I can remember
Much of my Irish heritage comes through in the foods I find comfort in. Perhaps most of all is the simple Irish oat. I have such affinity for it - so much so that I have a tattoo on my shoulder featuring a stem of Avena Sativa - Irish Wild Oats complete with hyper detailed spikelets.
Some of you may know that the egg, to me, is the perfect food. However when it comes to breakfast, I share high consideration with a bowl of hot porridge, as it was called when I was a child - oatmeal, now as an adult.
I loved eating it as a child. Interestingly, I hated eggs. I used to spit them back at my Nanny - ever the stubborn one she was, she would keep pushing them in and I would keep pushing them out. I feel I learned much of my stubbornness from her.
Porridge however, I couldn’t get enough of it as a child. Warm, sweet, milky - it was perfect. I much preferred it over cereal. No fancy boxes with cartoon characters or prizes in the box, just a metal can of oats. Perhaps my love of minimalism took root from this.
As an adult, I still love it. I even order it in restaurants - and insist on a simplest version they offer. However at home, although it remains simple I treat it as a base recipe from which to creatively expand on - pleasing myself with whatever cravings I have on a particular morning.
Most weeks I am pretty routine - one day eggs, the next oatmeal. In the colder months however that split widens and oatmeal reigns.
What do I recommend? Good Irish oats, whole or (semi) quick and of course steel cut. Steel cut I reserve for days off however, when mornings are slower.
What is consistent? Milk, dark maple syrup (just a touch) and a pinch of salt. After that…well the sky is the limit!
Most often I find myself starting here -
In a dry pan, toast 1 heaped tablespoon of unsweetened coconut and a small handful of chopped walnuts or almonds. Warm over medium heat for few minutes until the coconut is browned and the nuts are warm. Add in your oats (about 1/2 cup for 1 generous portion), a pinch of salt, a sprinkle of cinnamon and enough water to just cover. Cook over medium heat for 3-5 minutes (for quick oats). I like them on the thicker side. Serve with milk (steamed if you’re so inclined and feeling lux) and a drizzle of maple syrup. I almost always add a small scoop of collagen powder before the water for a little boost.
Extras- I play around with these additions depending on mood:
Dried Cherries
Chopped Dates
Vanilla Bean Paste
Dried Mango
Fresh Sliced Banana
Sautéed Pears (reserved for slow mornings)
One of the families I lived with in Italy years ago typically enjoyed homemade yogurt and granola each morning OR oatmeal (d’Alene Dolce) - however just the grandparents. The Nonno, prepared mine and his together because the others didn’t like it. His version included chopped dried figs (from his tree) that he had steeped in vanilla and brandy and he topped it with his own honey and a generous splash of panna (thick cream). Heaven!
When I lived in the Netherlands as a teenager, I attempted to make breakfast for myself on morning. I was little tired of rusk with Nutella and hagelslag (chocolate sprinkles) - delicious but not every morning. I really wanted some incredible dutch cheese but the cheese market didn’t open until Tuesday morning. I spotted a container of haver (oats) in the back cupboard. I proceeded to make a simple bowl of oatmeal. When I brought it to the breakfast table my host parents were bemused. Why was I eating that? Why not? I countered. They educated me - oatmeal was for dessert, never breakfast. How unusual that I would want it for breakfast! It was all a little funny to me considering they were eating a healthy layer of hagelslag on buttered bread across the table. After that I stuck with bread, cheese and coffee each morning in Zwolle. However, when I travelled to Overijssel, I was served a bowl of buckwheat porridge that had bacon and a syrup on top…for lunch! I believe it was called Stip. It was delicious and quite frankly it didn’t matter what time of the day it was.
Is porridge/oatmeal boring? Perhaps, to some. But at its roots, it’s comfort. It can be simple and satiating or when mixed with other delicious things it can take pride of place at the table. Its accessible. I suppose many cultures have a version of warm, comforting, sweetened white/brown/beige grains that just make you feel good. I give equal kudos to cream of wheat, Red River Cereal (Oh Canada), Atole (a Central American version made from masa), Belila (north African version made with pearl wheat and served with raisins and cinnamon), Graut (Norwegian made with barley), Champorado (from the Philippines featuring chocolate and rice), Jamaican cornmeal porridge with coconut milk and nutmeg, Farina (typical in Italy, finely milled semolina served with hot milk and sugar), Southern grits with butter and cheese, Kasha (Eastern European, I love it served with warm milk, raisins and cinnamon), etc. etc. etc.
Steelcut Oats with Greek Yogurt and Blue or Blackberries... perfect
Hagelslag with butter & toast reminds me of my Oma & how wonderful summers were with her, while oatmeal reminds me of my Gramps making me breakfast on the weekends. I sadly can’t find either here in Italy so I’m nursing the boxes I brought with me.