Recipe by Sharon123
Choose old fashioned oats, not instant for the most fiber and nutrients. Adapted from Rachael Ray's Yum-O Family cookbook.
Top Review by Lalaloula
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.
- 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
Directions See How It's Made
- 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.