I love a bowl of hot oatmeal porridge for breakfast. It's very satisfying topped with a swirl of honey or agave nectar, berries, and some chopped nuts, and is also an excellent source of protein and fiber.
When I eliminated gluten from my diet, I discovered that gluten free steel cut oats cook in half the amount of time of standard steel cut oats and don't require any stirring. This is great news for those of us who have tried everything from presoaking the night before to setting their slow cookers to fight the lengthy cooking time. The gluten free steel cut oats take a total of 20 minutes to cook. If I start the pot when I enter the kitchen in the morning, the porridge is finished before I am ready to eat.
| Steel Cut Oatmeal Porridge with Berries and Almonds | |
| Serves 4 | |
| Divide recipe in half for 2 or a large single portion | |
| 1 cup | Bob’s Red Mill gluten free steel cut oats |
| 3 cups | purified water |
| 1/4 teaspoon | salt |
| 1-2 teaspoons | brown rice syrup, agave nectar, honey, or maple syrup |
| 1/4-1/2 cup | fresh or frozen berries |
| (if using frozen, defrost before serving or they will make the porridge cold) | |
| 1-2 tablespoons | raw almonds, roughly chopped |
| Bring water to a boil in a small saucepan over high heat. Add the salt and oats and reduce the heat to the lowest flame. Stir occasionally to be sure that the grains don’t stick on the bottom of the pan. | |
| Cook for 15-20 minutes depending on how chewy you prefer the texture. It is best left a bit al dente. | |
| Ladle into bowls and top with syrup, berries, and nuts. Serve immediately. | |
