-
1
For regular steel-cut oats, boil 4 cups of filtered water. If using quick-cooking oats, boil whatever other amount is recommended on your package.
-
2
Put a heavy 2- or 3-quart saucepan on the stove over a medium flame while you measure the oats. When the pan is good and hot, add the oats and shake the pan a bit. Let them toast, shaking every 30 seconds or so (Be patient! They need time to darken a bit.) for about 3 minutes.
-
3
Turn the heat off and remove the oats from the pan. (I put them in one of the bowls in which I'll be serving the porridge.)
-
4
Add the butter to the hot pan, stirring briskly. It will melt immediately and start to evaporate. Turn the heat back on to medium. Keep stirring!
-
5
When the foaming subsides and the solids have started to darken, add the one tablespoon of brown sugar. Stir it for about a minute to get a mild toffee flavor.
-
6
Add the oats and a tiny pinch of salt and stir thoroughly, letting the ingredients brown, stirring all the while, for one minute. Turn the heat off and continue to stir for another minute.
-
7
Very carefully and slowly, pour the hot water into the pan. It will send off a lot of steam, so be careful. Stir the oatmeal thoroughly and let it come to a full boil. Keep an eye on it so it doesn't boil over.
-
8
At this point, I usually add about half of the dried fruit we plan to use.
-
9
Once the oats start to boil briskly, turn them down to a slower boil. If you let them cook too fast, the water will evaporate before enough of it has been absorbed.
-
10
Cook for about 15 minutes, or as long as necessary to absorb the water to your desired consistency. (Quick-cooking oats should require only about 6 to 8 minutes) Sprinkle the ground spices on and stir them in.
-
11
Top with whatever add-ins you like. Use a microplane-style grater to grate a touch of cinnamon over each bowl.
-
12
Serve with whatever sweeteners you like, and almond milk or cream, as desired.
-
13
Enjoy! ;o)
