I’m not sure if you caught wind or tuned in this week, but Downton Abbey has made its fourth season premiere in the U.S. and I couldn’t be more excited about its return! I’m a huge fan of writer, Julian Fellows, and have been a longtime fan of dramas that explore the tales of class division, the very intertwined relationships between royalty and their servants, and the gossip is, well, just fun. I guess you could say I’m a lover of all things British. As a kid, I devoured everything Austen-esque, I currently drive a British car and own a British dog (corgi lovers unite!). And tea and scones in the afternoon? I can’t think of a better ritual.
When I was eight years old, the first (and only) play I was a part of was a bit-role in Olivier Twist. I was an orphan with my sole line being, “More porridge, please!” Up until that point, I’d never had porridge, but that minor role made me assume that porridge was absolutely disgusting. It wasn’t until years later that I learned it’s the exact opposite of disgusting—it’s downright heavenly.
Most people steer clear of steel-cut oats due to their long cook time; that’s why I suggest you make a big batch and then store it in the refrigerator. You can simply add a few scoops from the refrigerator to a bowl, with a splash of milk and then reheat it in the microwave. Add the toppings you love and then, breakfast!
Below, you’ll see I used almond milk as the source of “dairy,” but feel free to swap it out for any type of milk you like: rice milk, cow’s milk, goat’s milk, etc. I love topping my porridge with a bit of jam, some variety of nuts and a drizzle of honey. In this case, I honeyed the pecans and brought in some cocoa nibs for a healthy kick, but feel free to add what you have in your pantry.
Steel Cut Porridge with Honeyed Pecans
You can make porridge in advance for a quick, yet filling breakfast. Just add your favorite toppings.
- For the Honeyed Pecans:
- 3 tablespoons honey
- pinch salt
- 1 tablespoon brown sugar
- 1/3 cup pecans, roughly chopped
- For the Steel Cut Oats:
- 3 tablespoons unsalted butter
- 3 cups steel cut oats
- 4 cups boiling water
- 2 teaspoons kosher salt
- 3/4 cup almond milk
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 cup cocoa nibs (as garnish)
- Let's start by making the honeyed pecans. To a small saucepan, pour in the honey and heat over medium low heat. Add a pinch of salt and brown sugar; mix until the sugar dissolves. Add the pecans and toss, coating them in the honey/sugar mixture. Transfer to a plate, spreading them out a bit (be careful--they'll be hot!) so they don't stick. Allow them to cool for 5 minutes.
- In a medium saucepan, set over medium heat, add the butter. When the butter has melted, pour in the oats, stirring them until they're evenly coated in the butter; allow them to toast for about 3 minutes. Lower the heat to medium low and pour in the boiling water and salt; give the mixture a good mix and then cover the pot, cooking the oats for about 20 minutes.
- Pour in almond milk, brown sugar, cinnamon and cardamom; gently stir the mixture and cook for an additional 10 minutes. Divide the porridge between bowls, and garnish them with a handful of the Honeyed Pecans, a sprinkling of cocoa nibs, a drizzle of honey and a spoonful of your favorite jam.
Yield: 4-6 bowls
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.