Creamy Porridge
Warm oatmeal, stirred slowly until velvety, with banana, berries, and cinnamon.
- Preparation
- 5 min
- Cook/bake time
- 10 min
- Total
- 15 min
- Difficulty
- Easy
- Calories
Warm oatmeal, stirred slowly until velvety, with banana, berries, and cinnamon. The difference between gluey and creamy porridge lies in constant stirring over low heat, which releases the starch from the oats. A breakfast that keeps you full for a long time and is ready in ten minutes.
Step-by-step instructions
- 1
Preparation
Put the oats, milk, water, and the generous pinch of salt into a pot and stir once. The mixture of milk and water is chosen deliberately: pure milk burns more quickly and makes the porridge heavy, while pure water makes it bland. The salt is cooked right from the start.
- 2
Heat slowly
Bring everything slowly to a simmer over medium heat and stir frequently so that nothing sticks to the bottom. As soon as it bubbles, turn the heat down significantly. Boiling too quickly causes the oats to burst on the outside before they have swollen on the inside.
- 3
Stir until creamy
Now let the porridge simmer over low heat for five to six minutes and stir almost continuously with a wooden spoon. Exactly this mechanical work releases the starch from the flakes and makes the porridge velvety. It looks thin for a long time and then suddenly thickens noticeably.
- 4
Seasoning
Stir in the cinnamon and maple syrup as soon as the porridge has the desired consistency. It should fall thickly from the spoon and not stay stiff, because it will thicken noticeably as it cools. If it has become too firm, pour in a splash of hot milk.
- 5
Serving
Divide the porridge between two bowls and top it with banana slices, berries, toasted sliced almonds, and a dollop of nut butter. The nut butter melts on the warm porridge and creates streaks, which is not only pretty but also distributes better than when mixed in cold.
