• 4 cups water (salted)
  • 1 cup steel cut oats
  • 1/4 cup of whole milk
  • 2 eggs
  • 1 tsp salt
  • 1/2 tsp vanilla extract
  • 1/2 Tbsp Cinnamon
  • dash of freshly grated nutmeg
  • 1/4 cup honey (preferably local)
  • 1/4 cup brown sugar
  • 2 granny smith apples*
  • 1 cup raisins*
  • 1 Tbsp butter
  • 1/4 cup nuts (whatever you like– I prefer almonds or pecans)
  • 1/2 cup rolled oats

* Preferably, these items would be organic for a good number of reasons

The Process:

  1. Start with salting the water and bringing it to a boil.
  2. Add the steel cut oats, stirring occasionally until it comes back to a boil.
  3. As you are waiting for the oats to come to a boil, whisk together eggs, milk, salt, vanilla, cinnamon and nutmeg.  Set aside.
  4. Peel and dice one of the apples.  Set aside.
  5. Grate the other apple coarsely– you won’t need to peel the apple first (especially if it’s organic).  Set aside.
  6. Once the steal cut oats have come back to a boil, add the grated apple.  Let it come back up to a boil, stirring occasionally.
  7. When the pot is once again boiling, lower heat to keep the contents at a low simmer.  At this point, you will want to grab your bowl of the the egg/milk mixture and begin to slowly temper it using the hot water from your simmering pot of porridge.
  8. Once the mixture has been thoroughly tempered (you probably will have very little “excess” water in your pot by the time you’re finished tempering the egg mixture), slowly pour the tempered egg mixture back into the pot of simmering oats and apple.  Stir well to ensure even incorporation.
  9. As the porridge simmers away, add the honey, brown sugar and butter– stir in thoroughly.
  10. Once all of the excess liquid has cooked out of the porridge, turn off the heat and then fold in the remaining ingredients: diced apple, raisins, almonds, and (uncooked) rolled oats.
  11. Taste to see if more salt, sugar or honey is needed– this is the only time you’ll have to “fix” it to your liking.
  12. Set aside and let cool.  The residual heat will cook the ingredients incorporated at the very end.  Once the porridge is cool enough to eat, either serve immediately or store in the refrigerator– it should last about 5 days in the fridge.

** Once cooled, you can place small scoops of cold porridge on a backing rack and freeze.  This is a great way to make a bunch at one time and then have small portions ready to re-heat as needed. **