I have always loved porridge for breakfast as oats are so tasty, filling and nutritious. I used to use regular oats in the microwave on work days, only making pinhead oatmeal the occasional weekend due to the longer cooking time. It’s only been recently that I’ve copped on that it is so easy to make this overnight and just heat it up in the morning, or even to make a big batch for a week that will keep fresh in the fridge, and spoon out individual portions to heat up each morning. Unlike regular porridge, it actually gets creamier in the following days when kept in the fridge, rather than drying up.
Pinhead oats are more nutritious than ‘regular’ oats as they are made from the whole grain of the oat kernel or ‘groat’. Groats contain the cereal germ and fibre rich bran portion of the grain. Therefore, in much the same vein as how brown rice is more nutrient rich and fibre dense compared to white rice, the entire husk of the oat remains and is cut into pieces by a machine, hence these are also referred to as ‘steel cut oats’. Due to these harder parts of the grain, pinhead oatmeal takes longer to cook and is more texture rich compared to regular porridge. This may appeal to people who find the texture of regular porridge too bland.
- 1 and 1/2 cup steel cut oats
- 6 cups almond milk / water
The night before you want to eat the oats, place the oats and liquid in a saucepan. You can use any type of milk you prefer, and any ratio of water to milk. I usually use about half and half. Bring the liquid to a boil, then turn off the heat and cover with a proper fitting saucepan lid overnight. The next morning, heat up, stir and enjoy! Place the remaining porridge in an airtight container and store in the fridge. Simply heat the remaining portions in the microwave or in a saucepan, it will keep fresh for several days.
I top mine with chia seed, banana, berries, and whichever whole or milled seeds I have handy.