Prep Time : 1 + 2 Minutes | Cook Time : 2-5 Minutes | Total Time : 10 Minutes | Difficulty : Easy
Hello my lovelies! Well apparently its officially autumn in this neck of the woods and as the weather gets cooler it’s nice to make the switch to a warm breakfast. My well documented love of oats means my go-to is porridge/oatmeal. I had never though to share this with you guys because to me it’s so routine but after a couple of conversations about it with some new friends I though I would share my version. These easy overnight oats are for Joel and Rachel – Melbournians par excellence. You may notice that there are no proper measurements in the ingredients. This recipe is more of a formula that can be scaled depending on how much breakfast you need. It’s made right in the bowl, using the microwave so no more cleaning oat-y cement from pots!
The one catch is remembering to start the night before – It might seem unnecessary but it’s worth it. The oats soften a lot more for better texture, and the soaking makes them easier to digest and the leave you feeling fuller for longer as a result.
The formula is this: double the volume of water to oats, adding a teeny bit of salt to taste. Because I am a delicate flower (as anyone…) I make mine up with 1/4 cup of oats and 1/2 cup water and a tiny pinch of salt. The cooking time will vary depending on how much you scale up and your microwave.
Just before bed, measure your oats into a bowl. Use oats that are milled fairly fine so they cook easily.
Add twice the volume of water plus a teeny bit of salt.
In the morning it will look like this – the oats all puffy.
Microwave on high until cooked to your liking. For 1/4 cup of oats this takes around two minutes. For larger servings start with two minutes, then follow with 30 second intervals until you have your magic number.
Add a little honey to sweeten.
Then top with whatever you like. I am all about combinations of fruit, yoghurt and something crunchy. Today we have mango, blueberries, yoghurt and sliced almonds. One of my all time favourite toppings is roasted rhubarb and coconut flakes. I’d be lying if I said mini-marshmallows never made it in there – sometimes you have to be kind to yourself on Mondays…
This is the perfect recipe for one – my dear head of tasting thinks porridge is only for Victorian-era orphanages so I enjoy my oats alone. However this is also a good method if you have kids that are a little older. The night before you can make up a bowl for each, and in the morning each kiddo can microwave their own and top it as they like. You would need to wash the bowls anyway and hopefully there will be less arguing about how it should be made!
Porridge/Oatmeal for One {Or More}
Prep Time : 1 + 2 mins | Cook Time : 2-5 mins | Total Time : 10 mins | Difficulty : Easy | Makes : 1 or more bowls
A classic breakfast made better.
Ingredients:
- porridge oats (fine oatmeal)
- water
- salt
- honey
- toppings
– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –
Equipment:
- A bowl and a measuring cup
Directions:
The formula is this: double the volume of water to oats, adding a teeny bit of salt to taste. Because I am a delicate flower (as anyone…) I make mine up with 1/4 cup of oats and 1/2 cup water and a tiny pinch of salt. The cooking time will vary depending on how much you scale up and your microwave.
Just before bed, measure your oats into a bowl. Use oats that are cut fairly fine so they cook easily. Add twice the volume of water plus a teeny bit of salt. In the morning it will look like this – the oats all puffy.
Microwave on high until cooked to your liking. For 1/4 cup of oats this takes around two minutes. For larger servings start with two minutes, then follow with 30 second intervals until you have your magic number. Add a little honey to sweeten. Then top with whatever you like.
Cook’s Notes:
- Your are limited only by your imagination for toppings!
- This recipe works best with porridge oats/fine oatmeal – wholegrain oats do need longer cooking to break down and become creamy, and also need more water
- You may need to experiment with the bowl you use – the porridge will foam up a lot as it cooks in the microwave and can bubble over the sides of a wide shallow bowl
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