Oats Porridge – Cooked Oatmeal

My Grandmother’s Recipe

The leaves are changing from emerald green they once were in summer to the most beautiful hues of fall.  The golden yellows, chili pepper reds and sunset orange leaves blowing in the cool wind make me yearn for the comforting foods of my childhood.  What shall it be – warm chicken soup, or perfectly scrambled eggs smothered in ghee, chicken potpie or just a good old bowl of oats porridge.  Porridge has been my pick more often than once, so I thought I’d share it with you.  It’s so quick to make and it definitely “hits the spot”.  It’s warm, velvety, creamy texture with hints of ghee is just perfect for a day like this.  So don’t blame me when you grab a warm cozy blanket, curl up and maybe take a little snooze to the sound of the rustling fall leaves outside your window.

1 tbsp ghee
3 heaped tbsp quick cook oats
1 1/2 cups whole milk
sugar to taste (or a sweetener of choice)
To Make
Melt the ghee in a small saucepan
Add the oats and sauté for a few minutes on medium heat till the oats smell ‘popcorny’.
Pour in the milk, bring to a boil and then reduce the heat.
Add the sweetener of choice and simmer for several more minutes.
The porridge will be creamy but still slightly thin.
Serve Warm.
  • Memories and Tips

When winter rolled around in Zimbabwe, I was ecstatic that I could finally wear boots and sweaters.  And why not, winter was so mild we opened our window as soon as the sun rised to let in the fresh air.  And besides, winter only lasted a couple of months.  That obviously didn’t prepare me for the Northern American winters, which believe it or not, I have become to love (on occasion).
As a little girl, I loved driving to school on cold wintery mornings with my dad.  The car windows would fog up and I would watch the trees go by through the misty windows.  And it all felt good because my little belly was full of the warm, creamy porridge my mum made for breakfast.

If all goes well when making this recipe, which I’m sure it will, the pieces of oats will ever so slightly swell up to create a terrific texture, that I absolutely love.  If you like a slightly thicker porridge, by all means add more oats.
I, sometimes chop two massive Mejdoul dates (as my sweetner) and add it to the porridge with the milk.  If you don’t have those on hand I would suggest a tablespoon of plump golden raisins.  I love the burst of sweetness as they pop in my mouth.  Absolutely delicious!!!

5 thoughts on “Oats Porridge – Cooked Oatmeal

  1. Oh wow. I am just in love with ghee. I have intense food sensitivities and dairy is one. i sure missed butter until I figured out how to make ghee on my own! Now I make 16oz at a time and use it for everything. Im going to try the oat-roasting trick this morning, since I use steel cut scottish oats this should work out beautifully. I have a block of compressed dates in the fridge. Im going to do like you and add some as I dont eat sugar (or try VERY hard to avoid it!)


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