Prep 10 mins
Cook 25 mins
Choose old fashioned oats, not instant for the most fiber and nutrients. Adapted from Rachael Ray's Yum-O Family cookbook.
- 3 cups old fashioned oats
- 3 cups milk, plus more for serving (cow, almond, rice, soy)
- 1⁄2 cup brown sugar
- 1⁄2 cup dried dates, chopped
- 1⁄2 cup raisins (or currants)
- 1⁄2 teaspoon salt
- Mix the oatmeal, milk, and 4 cups water in a large, deep saucepan and bring to a boil over medium high heat. When it boils, quickly turn the heat down to very low.
- Stir in brown sugar, dried fruits, and salt and cook at a low simmer for 15-20 minutes, or until very thick and creamy. Stir often to prevent bottom of pan from burning.
- Serve with additional milk, or cool and chill to reheat later in the week.
- Apple Cinnamon Oatmeal:.
- Swap 2 Granny Smith apples, peeled, cored, and chopped for the dried fruit Add 2 teaspoons ground cinnamon, plus more for serving.
- Banana Nut Oatmeal:.
- Swap 1/2 cup pure maple syrup for the brown sugar and 2 bananas, chopped, for the dried fruit.
What a great recipe, Sharon! I love porridge and this is the perfect way to make it. It comes out creamy and thick, just the way I like it best.
I opted for the cinnamon apple variation doubling the apple and leaving out the salt. It was super delish and Ill make it again for sure.
THANK YOU SO MUCH for sharing yet another oatmeal keeper with us, Sharon!
Made and reviewed during your cookathon October 2010.
I always make my porridge with milk for a creamier consistency..on this occasion I made apple cinnamon flavour with pink lady apples that are in season here at the moment and Splenda in place of sugar. The perfect breakfast for a cold winter morning here in the hills. Thanks Sharon!
Very sweet and creamy. Loved the addition of dates. Made base recipe as written, cutting to serve two. Next time will try making more and reheat as stated in step 3. Also looking forward to trying both apple option and banana option. Thanks so much for the post.