My husband, Rick, has much time on his hands and has recently become quite the “foodie” when it comes to his likes and dislikes. Well past his mid-life crisis, he has recently become obsessed with discovering the “perfect” oatmeal.
Fortunately, help was just around the corner with a delightful oatmeal recipe from April Bloomfield that was re-published in Food52.
This porridge is just right. Bloomfield calls for equal parts of two styles of oats, which means the steel-cut bits keep their pop, while the rolled oats melt.
April Bloomfield's Oatmeal or Porridge
- 1 1/2 cups whole milk plus a few generous splashes
- 1 1/2 cups water
- 1 1/2 teaspoons Maldon or other flaky sea salt (if using finer salt, start with 1/2 teaspoon and add to taste)
- 1/2 cup rolled oats
- 1/2 cup steel-cut oats
- About 2 tablespoons sugar maple, brown, or white or maple syrup
- Combine the milk, water, and salt in a medium pot (a 2-quart pot should do it) and set over high heat. As soon as the liquid comes to a gentle simmer, add both kinds of oats and lower the heat to medium.
- Cook the oats at a steady simmer, stirring frequently and lowering the heat as necessary to maintain the simmer.
- After about 20 minutes at the simmer, the rolled oats will have turned a bit mushy, while the steel-cut oats will be just tender and pop when you bite them.
- Taste for seasoning -- it should be on the salty side. Add sugar or syrup. Spoon the porridge into warm bowls and let it sit for a minute. Then carefully pour a little cold milk around the edges of each bowl, so it pools all the way round. Sprinkle a five-fingered pinch of sugar or drizzle the syrup in the center of each and let it melt, then serve right away.