I love a melty blob of butter on top with a sprinkle of cinnamon and brown sugar. I also think a pinch of salt in cooking brings out the sweet oat flavor.
We buy Irish steel cut oats, place into Crock Pot with milk and salt.I add cut up apricots, in the morning the house smells wonderful! I lay out raisins, milk, brown sugar for overnight guests. Yours looks amazing!
The oats look splendid! I enjoy mine sometimes with cinnamon and sugar, sometimes with honey, and sometimes with raisins. I love to add fresh cream to mine. Not very calorie friendly, but oh so delicious! I am posting from the states.
I place oats in the pan with cold water and a generous pinch of salt before I boil it on the stove. I find starting with cold water makes them creamier. Top with a pat of butter,a spoon or two of white sugar,and a moat of cold milk around the edge of the bowl. Brings back warm memories of my childhood.
I just tried your recipe this morning. What a difference just from soaking the oats overnight in milk! Delicious! I could have eaten all of it before even adding the honey on top. My kids were thankful that I restrained myself and left some for them. :)
As a 3rd generation Irish American I also eat good Irish oatmeal. At least that is how it is marketed at the grocery store. Both my grandfather and my dad made it for me as a child. They always used water to prepare and cook the oats then add milk at the end. The use of water to prepare the oats is probably a throwback to when my grandfather was young during the great depression when even simple things could be rare. Now it I guess it is a tradition.
I assume that no oats were grown in the States till the Europeans turned up? Yes, we're very lucky to be able to eat so well these days. Long may it last.
We love steel cut oats. I soak them in water and a pinch of Celtic salt overnight, then add milk and cook in the morning. I also add dried fruits, nuts and maple syrup or honey. Gets us going in our cold winters ;-)
i like steel cut oats because they make me feel full for most of the day. I'm lucky enough to have the quick-cooking kind. I always toast them first in the pan for a few minutes to bring out their flavor, then I cook them with cinnamon and raisins.
I open up the packet, add a cup of boiled water, mix and eat the gloppy mess. LOL. I like your way better. Things are so different where I live. It's sweet to watch your videos. Reminds me of the way my parents and grndparents did things. My dad came from a farm on the Manitoulin Island in Ontario. He was English, Scottish, Irish, and French.
I am a barbarian, I use rolled Oats and cook in the microwave with water and butter for three minutes. then I add brown sugar and milk. I cook them in the same bowl that I eat them from. I hate doing dishes.
I was gonna answer that I soak mine in milk the night before too, it reduces the cooking time by 3/4 and sometimes add a tbsp of ground almonds. Maple syrup is great too. IF YOU FILL THE PAN WITH WATER RIGHT AWAY after serving it will be very easy to clean up!
Soak overnight in water, add a pinch of salt. Cook as in your video. When cooked add honey (preferably from your own hives), cinnamon and sometimes I add natural yogurt and mashed banana. Best way to start a winter's day in Ireland!
Wow, I had no idea there were so many ways to make oats, I am loving the comments on this video. Soaking them overnight is brilliant! I am currently eating pearled barley for breakfast- it has a lovely sweet honey flavor to it.. But I suppose actually -adding- honey to oatmeal does the trick! Lovely video, as always. :)
I'm in USA and use "regular oats". While bringing 2 c. water to a boil, I add brown sugar, cinnamon, and dried cranberries. When the water boils, I then add 1 c. oats and a dash of sea salt. I stir frequently. In about 10 minutes it's done. I like to let it rest for 5 to 15 minutes by placing a lid on the pot. At serving time, I put a little soy milk or Irish butter, and 6 pecan or walnut halves, and sometimes even a half of a banana sliced... if I'm real hungry.
Love porridge, I make mine with water and whole milk a pinch of salt a bit of sugar and cinnamon, awesome way to start a day, and it sticks to your ribs. Tastes delicious. Try it. Blessings, Laura M
I never knew the "gluey" texture was supposed to be a bad thing. I love porridge that sticks to the roof of your mouth! Since I start work at half 7 these days, I take my porridge with me and eat it at my desk, so I've started soaking mine overnight, too. Then it gets dinged in the microwave for a couple of minutes before eating. But on the weekend I generally put the oats straight in my little cauldron on the stove with 50/50 water/milk, a pinch of salt and - at the end - a spoon of honey. This morning's porridge had some pecans added to it. I don't much feel the need to smother mine in fruit and nuts and stuff, but it's a nice change once in a while.
This is very sentimental for me. My dear grandmother always set out the oatmeal the night before on her wood stove. I think she may have soaked it in water in that pan, which I can still see in my mind's eye. She had the choice of milk, because my grandfather milked one hundred cows twice a day, and there was always plenty. In the morning, she cooked the oatmeal for my grandfather, and he loved to eat it with honey and cinnamon. I always thought this was a mysterious procedure with the oatmeal, because my mother never did it, and I guessed that my grandfather's mother cooked the oatmeal this special way, and my grandmother was carrying on the old tradition for him. Of course we miss those who have gone before us, and it is a pleasure to remember them.
I boil the oats in water and butter. Then add salt and top with maple syrup. The butter makes the porridge smooth and creamy and when adding the maple syrup it gets caramely
What a lovely video. When I make our oats I start off with steel cut oats. Often Irish oats when I can get them. I cook them for 9 mins in an electric pressure cooker (the Instant Pot) in pint canning jars. I hadn't tried cooking them in milk before though. I'll have to give it a go.
My fiancée stirs a spoon of peanut butter into the warm porridge, and then two big spoons of seeds for some extra calories, vitamins, and crunch :) having peanut butter is good if you are trying to avoid too much sugar, and gives a lovely flavour.
That looks delicious! I open a little packet and put in hot water, wait a minute and then eat it. I am sure your way is so much better tasting and more nutritious!
1/2 cup oats, 1 cup water. Microwave until a roiling boil, (use a high sided bowl.) Add milk, 1tblsp clotted cream, pinch of chia seeds and some dried fruit. I add the milk at this stage because I prefer the flavour of fresh milk to cooked milk.
What do you like to eat for breakfast in the warmer months, Sandra? This was just lovely! I always steered clear of porridge because it was indeed always runny and gooey the way I tried to make it. I so love goat milk and can't wait to try your recipe with it!!! Thank you!
In the summer I eat muesli with cold sheep's milk and fruit, because it's refreshing and quick and tasty. But I have to wait for the sheep to lamb first, and they've only just been mated so it'll be porridge for a while longer. Luckily I really like that too : - )
I love goat milk too....was lucky enough to have a dear friend with lots of milkers…she gave me her surplus which I canned and stored in the pantry...still have a ready supply in waiting!
Mmmmm, love your cooking videos, now I have to make some :) Steel cut oats, boiled in water, add milk, cream, raisins, yogurt, berries, eat. Your horses are wonderful ;D
I like to soak oatmeal overnight (when I remember), cook it the next morning and serve it up with a scoop of chopped walnuts, a big pinch of apple pie spice, and a big dollop of maple syrup. Yum!
I soak mine in milk overnight, as well. I don't use bran, though. I like to add just a tiny bit of sugar, a sprinkle of cinnamon, and dark chocolate chips. They melt into the oatmeal as you stir and are so good.
It doesn't seem like a pudding to me, but I suppose you could serve it like one. I don't add the chocolate until it's completely done, like at the end when you added the honey. I only add the sugar and cinnamon when it's cooking. You get swirls of delicious chocolate running through the oatmeal that way!
At the moment I'm making oats like this as we have this seasons berries in the freezer. ½ cup oats then pour over 1 cup boiling water & let sit for an hour. Pop out to the patch & walk the fish. Return to house & add about 1/3 cup frozen mulberries & blue berries. Very tasty & sweet :)
Recently, I tried putting coconut oil and grass fed butter in mine and drizzle (or dump a bunch in my case) pure maple syrup on top. With having Cystic Fibrosis, part of my job is to eat as many calories as possible to help my body stay healthy...I have found that adding all of this helps boost my calorie intake :) But watch out, it's very filling, and hard to finish even one bowl!
my fast milk method is one cup porridge and one cup milk on the hob and add a cup of boiling water from the kettle then make the tea and toast. Once the toast is ready turn on the gas hob low and make the lunch for work stirring the porridge now and then. By the time the lunch is prepared the porridge is thick and creamy and ready for honey or golden syrup.
When I'm lazy & don't want to cook (and I hate microwave) I soak steel cut oats in milk, pinch of sea salt, good sprinkle of cinnamon, a drizzle of honey, walnuts & raisins if I have them, & eat them uncooked cold in the summer. :)o They are delicious.
My son's nephews in law eat the raw oatmeal in the bathroom designated for oatmeal baths. My mother in law used to cook oatmeal at night and leave it to firm up. I the morning she sliced it, floured and fried it in slices.
Try growing hulless oats. I tried wheat, good yield but they went bad from moisture waiting for the thresher to be built. Except for a few eurasian doves birds are not much of an issue here. Tap rooted weeds are my problem, too hard to weed after the seeds sprout & than bind & button weed take over.
Have you tried making flour from hulless oats? Is it actually possible? We are sowing a little field this year to try it out🙂 last years harvest of traditionel oats was used for the goats because of the husk but they just loved it!
I set a covered bowl of old fashioned oats mixed in water with raisins & flaxseed into a pressure cooker & cook for 10 minutes -- fast and yummie. 10 grain cereal is even better.
I like rolled oats in cold soy milk with extra vanilla cinnamon and some flax added at the end. I don’t cook them cuz they lose some of their milky creaminess to sliminess.
Working as a farm hand I had porridge every morning, made with water and a pinch of salt. Always with a mashed banana and some raisins under the hot porridge and fresh milk on top. The raisins take in water and go nice and juicy. Try it!
For two people: two scoops of Jumbo Oats, five scoops of milk. Microwave on full power until the porridge starts to bubble then simmer for 12 minutes. Stand for 30 minutes (the time it takes us to drink our tea in bed, shower and dress) then stir, add extra milk if it's too thick and reheat. Serve without any sweeteners (there's enough lactose in the milk).
I have porridge for breakfast all year round but I don't cook it - I pour milk on the dry oats, then sultanas and a spoon of honey. That sounds chewy and raw but good oats are soft and certainly less chewy than muesli. Oats are called a superfood and are hopefully a protection against bowel cancer, which is connected with fast food diets and sedentary lifestyles. Having said all that, I just like porridge! By the way, some oat brands spell it porage. I don't know why.
I buy hulled organically grown oats and roll them with a lovely hand oat roller just before I cook them by adding them to boiling water h a bit of butter in it, until cooked, then put my milk and honey on. Wonderfully delicious too. I am in British Columbia, Canada
I don't routinely soak them (but then I like them with a little bit of 'texture' and I use water but my trick to save watching them is to bring them to the boil, stir once and then when fully bubbling again, I I put on the lid and turn off the gas (helps to have a heavish based saucepan) Relax, have a cup of tea/coffee ... and then the porridge is ready - and it's then you add the milk and brown sugar /honey. And yes, 'instant' oats are an abomination! Oh and salt. Must have a pinch of salt but if soaking them add it after the soaking.
And now we're having porridge for dinner! Bill has his with butter & brown sugar; I have mine with a little milk, a little cream and some brown sugar. Good quality oats = the most important thing. It's worth going to the health foods store for the best-tasting ones.
Pretty much the same as ya all but instead of rich sheep's milk, we settle only for ordinary cow's milk and Momma got us in the habit of puttin' a coupla cinnamon sticks and sweetening it with brown sugar. Gotta try your recipe, sounds DELISH, ah, reckon I can substitute the sheep's milk for goat milk? Thumbs up and here's to Tim and your health with that IRIE Porridge! :)
My recipe,... more of a treat than Christmas morning. Pour rolled oats in a pot of boiling water. (not the "quick" stuff in a cardboard sleeve) Salt to taste, brown sugar equal in proportion to salt. (not much) Add a tbsp. of real butter and a splash of vanilla. Set off stove immediately. Cover. Let oats steep in hot water mixture for 5-10 minutes. Done. Milk/cream??? If oatmeal bubbles more than 10 seconds while on the stove, throw it away or use it for wallpaper paste. Don't eat it, and for heaven's sake don't feed it to kids. They'll grow up believing they hate oatmeal.
hello,, good video,,, and I love your horses there,, love to see them working on your place,, and they eat good to,, I`m like you I eat the porridge in the fall and winter,, thanks ,,James,,
I had similar issues when I decided I was going to grow enough wheat to make at least ONE loaf of bread. I planted about 800 square feet of it, which would get a wheat farmer about 50 pounds of wheat at harvest. With bad weather during the growing season, birds, and absolutely miserable weather while drying (not to mention having no good idea what I was doing beyond what I read online), I wound up with less than 1/4 pound of the stuff, possibly contaminated with fungus. I added it to the bird feeder in the end. I'd love to try again, but I'm in an even less hospitable place now, so not likely.
Frustrating, isn't it? We're going to try again on a small patch this year - but because we're the only one's doing it locally the rooks will probably just eat the lot.
I have been in portugal ..sunning and playing music ..last week and could see your videos but the internet was so bad it wouldn't load it was frustrating .. I am going to spend today watching what I have missed . this looks delicious. how is the leg?
hi I had problems with crows eating my crops best way to keep them away I found is paint old plastic bottles red and put them on the end of a bamboo stick I don't know if its the colour of the rattling but they stay away
my recipe ... 1/2 cup quick oats from box, enough water to just about cover it, frozen fruit or cut apples, stick in microwave for 3 min. add brown sugar
You said you buy irish grown oats in your shop and had a picture 1:36 of whole grain with hull (groats), I think. But you said you use "flaked oats" in the recipe. I guess you buy both flaked oats and whole grains for the animals. Do you know if your flaked oats are the same as common supermarket "rolled oats" which are hulled, steamed then rolled ? Actually looking at your porridge ingredients, I think you use what are normally called "steel cut", also called Irish (that figures) or Scottish oats. These take longer to cook than rolled, so pre soaking is definitely a great idea.
3 dessert spoons of oats 1 t/sp psyllium flakes 1 t/sp wheat germ 1 sliced banana 3 prunes 3 dates 15 raisins mix all up in bowl, pour boiling water over, make a cup of tea, when tea brewed, eat.
dav snow replacing the psyllium husk with flax seeds increases ur omega threes and antioxidants for the same fiber benefits. It also gives it a nice crunch.
I do enjoy home-made muesli with raw oats, nuts, and dried fruits, but I baulk at adding them to porridge. The traditional way is best. Chocolate chip porridge just seems wrong! Yes, I cook my oats in milk too, and of course add a soupcon of iodised salt, essential in our island where the soils have been leached by rain and we have the lowest iodine levels in the world, apparently. Brown sugar or honey and milk on top, and I also love to make it chunky and even chewy, not a watery gruel mix like the packet instructs me to do! I grew oats a couple of times, once with horses, and they made a marvelous amount of stock feed. Not even the wallabies or possums ate them, and for some reason the sheep and pigs didn't manage to get through the threadbare fences. They only take about 7 - 8 weeks from sowing to harvest if sown in late summer. Do have another try at growing them! If nothing else, the process makes for good YT viewing! There is a variety called "hull-less oats," which don't have that pesky husk that is so hard to remove. They're ideal for homesteaders with a yen for porridge.
I am trying to multiply a few that I bought in a 50g seed packet. We'll see how that goes. So far, we are having a very cold wet start to "spring" done under, which is probably just the sort of summer oats like! I think we are going to have a re-run of your cold gloomy summer here too.
In populations performing heavy labour, (farming, canal construction, manual building, mining) adding salt replaced the ions lost through perspiration. (If you drive to work and just have a desk job, then skip the salt and take a daily 40 minute walk, for your hearts sake.)
i love oatmeal and my Mothers Oatmeal cookies have never been bested. alas, however, oatmeal hates me back. I just cannot digest it well. I sometimes give it a go during cold weather, by no, should not do that.
WayOutWest Blowinblog It's good if you get sort of runny kind and it mixes into it. The stickiness and salty goes very well with the milk and sweet banana.
Not for me I'm afraid! Looks like cement mortar. Far too claggy I prefer it a bit thinner, straight out of a porridge oats box. That said the micro wave porridge with various choices of flavour is worth a mention. I think the days of a 2 hour boil for porridge are over!
You are fully aware that you are going to start WW3 here... aren't you? In my travels around RUclips I've disovered that the best way to get people angry and on their high horses is to put 'Best' in front of any food item in the video title. The comments are brutal at times... but very entertaining. Just for the record, I do much the same as you with semi-skimmed milk but no bran. Very good but not as rich, and wonderful, as your's must be. Best Wishes, Brendan.
You're right, Brendan. RUclips land can be a murky place. But really we only rarely get negative comments. And of course this IS the best way to make porridge!
you should narrate children's books. you have a very soothing voice.
I love a melty blob of butter on top with a sprinkle of cinnamon and brown sugar. I also think a pinch of salt in cooking brings out the sweet oat flavor.
We buy Irish steel cut oats, place into Crock Pot with milk and salt.I add cut up apricots, in the morning the house smells wonderful! I lay out raisins, milk, brown sugar for overnight guests. Yours looks amazing!
The oats look splendid! I enjoy mine sometimes with cinnamon and sugar, sometimes with honey, and sometimes with raisins. I love to add fresh cream to mine. Not very calorie friendly, but oh so delicious! I am posting from the states.
I place oats in the pan with cold water and a generous pinch of salt before I boil it on the stove. I find starting with cold water makes them creamier. Top with a pat of butter,a spoon or two of white sugar,and a moat of cold milk around the edge of the bowl. Brings back warm memories of my childhood.
I just tried your recipe this morning. What a difference just from soaking the oats overnight in milk! Delicious! I could have eaten all of it before even adding the honey on top. My kids were thankful that I restrained myself and left some for them. :)
As a 3rd generation Irish American I also eat good Irish oatmeal. At least that is how it is marketed at the grocery store. Both my grandfather and my dad made it for me as a child. They always used water to prepare and cook the oats then add milk at the end. The use of water to prepare the oats is probably a throwback to when my grandfather was young during the great depression when even simple things could be rare. Now it I guess it is a tradition.
I assume that no oats were grown in the States till the Europeans turned up?
Yes, we're very lucky to be able to eat so well these days. Long may it last.
Your voice is sublime! At one point in this video, it felt like I was watching a scene from Out Of Africa...😉
We love steel cut oats. I soak them in water and a pinch of Celtic salt overnight, then add milk and cook in the morning. I also add dried fruits, nuts and maple syrup or honey. Gets us going in our cold winters ;-)
i like steel cut oats because they make me feel full for most of the day. I'm lucky enough to have the quick-cooking kind. I always toast them first in the pan for a few minutes to bring out their flavor, then I cook them with cinnamon and raisins.
I open up the packet, add a cup of boiled water, mix and eat the gloppy mess. LOL. I like your way better. Things are so different where I live. It's sweet to watch your videos. Reminds me of the way my parents and grndparents did things. My dad came from a farm on the Manitoulin Island in Ontario. He was English, Scottish, Irish, and French.
keep your traditions wherever you are,,,!!
I can’t stop watching your channel!!
Ha! Thanks - glad you're enjoying them : - )
I am a barbarian, I use rolled Oats and cook in the microwave with water and butter for three minutes. then I add brown sugar and milk. I cook them in the same bowl that I eat them from. I hate doing dishes.
You're right, washing the saucepan is the worst part of the porridge business. I try to get Tim to do it : - )
I was gonna answer that I soak mine in milk the night before too, it reduces the cooking time by 3/4 and sometimes add a tbsp of ground almonds. Maple syrup is great too. IF YOU FILL THE PAN WITH WATER RIGHT AWAY after serving it will be very easy to clean up!
barbarian me too....
Very good video! As a west coast Scot, I use a cup of milk and cup of water with a good pinch of salt.
I always used steel cut and cook them in almond milk, never tried soaking them before but I'll have to give that a try.
Soak overnight in water, add a pinch of salt. Cook as in your video. When cooked add honey (preferably from your own hives), cinnamon and sometimes I add natural yogurt and mashed banana. Best way to start a winter's day in Ireland!
Soaked this way, even whole oat groats are good, and you don't have to bother flaking or cutting them.
That's interesting - I must try that too..
Wow, I had no idea there were so many ways to make oats, I am loving the comments on this video. Soaking them overnight is brilliant! I am currently eating pearled barley for breakfast- it has a lovely sweet honey flavor to it.. But I suppose actually -adding- honey to oatmeal does the trick! Lovely video, as always. :)
Yes, I'm learning a lot too : - )
I'm in USA and use "regular oats". While bringing 2 c. water to a boil, I add brown sugar, cinnamon, and dried cranberries. When the water boils, I then add 1 c. oats and a dash of sea salt. I stir frequently. In about 10 minutes it's done. I like to let it rest for 5 to 15 minutes by placing a lid on the pot. At serving time, I put a little soy milk or Irish butter, and 6 pecan or walnut halves, and sometimes even a half of a banana sliced... if I'm real hungry.
Sounds good - but just try soaking in milk instead. Cooks quicker too..
I'll try soaking in water. Lactose intolerant. Thankfully butter ok.
Love porridge, I make mine with water and whole milk a pinch of salt a bit of sugar and cinnamon, awesome way to start a day, and it sticks to your ribs. Tastes delicious. Try it. Blessings, Laura M
I never knew the "gluey" texture was supposed to be a bad thing. I love porridge that sticks to the roof of your mouth!
Since I start work at half 7 these days, I take my porridge with me and eat it at my desk, so I've started soaking mine overnight, too. Then it gets dinged in the microwave for a couple of minutes before eating. But on the weekend I generally put the oats straight in my little cauldron on the stove with 50/50 water/milk, a pinch of salt and - at the end - a spoon of honey.
This morning's porridge had some pecans added to it. I don't much feel the need to smother mine in fruit and nuts and stuff, but it's a nice change once in a while.
A micro-wave, huh? That's too high-tech for me!
Where I work doesn't have a canteen! It's the nuclear option or nothing! XD
This is very sentimental for me. My dear grandmother always set out the oatmeal the night before on her wood stove. I think she may have soaked it in water in that pan, which I can still see in my mind's eye. She had the choice of milk, because my grandfather milked one hundred cows twice a day, and there was always plenty. In the morning, she cooked the oatmeal for my grandfather, and he loved to eat it with honey and cinnamon. I always thought this was a mysterious procedure with the oatmeal, because my mother never did it, and I guessed that my grandfather's mother cooked the oatmeal this special way, and my grandmother was carrying on the old tradition for him. Of course we miss those who have gone before us, and it is a pleasure to remember them.
I boil the oats in water and butter. Then add salt and top with maple syrup. The butter makes the porridge smooth and creamy and when adding the maple syrup it gets caramely
What a lovely video. When I make our oats I start off with steel cut oats. Often Irish oats when I can get them. I cook them for 9 mins in an electric pressure cooker (the Instant Pot) in pint canning jars. I hadn't tried cooking them in milk before though. I'll have to give it a go.
My fiancée stirs a spoon of peanut butter into the warm porridge, and then two big spoons of seeds for some extra calories, vitamins, and crunch :) having peanut butter is good if you are trying to avoid too much sugar, and gives a lovely flavour.
That looks delicious! I open a little packet and put in hot water, wait a minute and then eat it. I am sure your way is so much better tasting and more nutritious!
1/2 cup oats, 1 cup water. Microwave until a roiling boil, (use a high sided bowl.) Add milk, 1tblsp clotted cream, pinch of chia seeds and some dried fruit. I add the milk at this stage because I prefer the flavour of fresh milk to cooked milk.
Full cream milk and GOLDEN SYRUP!!!
What do you like to eat for breakfast in the warmer months, Sandra? This was just lovely! I always steered clear of porridge because it was indeed always runny and gooey the way I tried to make it. I so love goat milk and can't wait to try your recipe with it!!! Thank you!
I've made a big batch of honeycrisp apples boiled in honey and cinnamon and can't wait to add it to the porridge! Yum yum!
In the summer I eat muesli with cold sheep's milk and fruit, because it's refreshing and quick and tasty. But I have to wait for the sheep to lamb first, and they've only just been mated so it'll be porridge for a while longer. Luckily I really like that too : - )
I love goat milk too....was lucky enough to have a dear friend with lots of milkers…she gave me her surplus which I canned and stored in the pantry...still have a ready supply in waiting!
always look forward to all your videos!:)
Aw, thanks!
Mmmmm, love your cooking videos, now I have to make some :) Steel cut oats, boiled in water, add milk, cream, raisins, yogurt, berries, eat. Your horses are wonderful ;D
Thank you - yes they are!
yummy, nothing like a warm bowl of porridge on a crisp cold morning... we like to have ours with our home made blackberry jam :)
I like to soak oatmeal overnight (when I remember), cook it the next morning and serve it up with a scoop of chopped walnuts, a big pinch of apple pie spice, and a big dollop of maple syrup. Yum!
Mama Dragon may I ask, are you Canadian?
I soak mine in milk overnight, as well. I don't use bran, though. I like to add just a tiny bit of sugar, a sprinkle of cinnamon, and dark chocolate chips. They melt into the oatmeal as you stir and are so good.
Sounds good - but more like a pudding than a breakfast?
It doesn't seem like a pudding to me, but I suppose you could serve it like one. I don't add the chocolate until it's completely done, like at the end when you added the honey. I only add the sugar and cinnamon when it's cooking. You get swirls of delicious chocolate running through the oatmeal that way!
At the moment I'm making oats like this as we have this seasons berries in the freezer.
½ cup oats then pour over 1 cup boiling water & let sit for an hour. Pop out to the patch & walk the fish. Return to house & add about 1/3 cup frozen mulberries & blue berries. Very tasty & sweet :)
Recently, I tried putting coconut oil and grass fed butter in mine and drizzle (or dump a bunch in my case) pure maple syrup on top. With having Cystic Fibrosis, part of my job is to eat as many calories as possible to help my body stay healthy...I have found that adding all of this helps boost my calorie intake :) But watch out, it's very filling, and hard to finish even one bowl!
The Frey Life SAME!
You're right, it does sound filling. Maybe I'll try all that if it gets really cold here. Hope you have a good day today!
I hope I'll get to have similarly great oatmeal when I travel to the West of Ireland
My grandpa is from London I grew up on Porridge, eggs in egg cups etc. it's my childhood
I love Porridge/wheatmeal.
We do it the same as yours bt if we want it creamy we use fresh coconut milk.
my fast milk method is one cup porridge and one cup milk on the hob and add a cup of boiling water from the kettle then make the tea and toast. Once the toast is ready turn on the gas hob low and make the lunch for work stirring the porridge now and then. By the time the lunch is prepared the porridge is thick and creamy and ready for honey or golden syrup.
I think you work as a Process Engineer or circus Jungler.
When I'm lazy & don't want to cook (and I hate microwave) I soak steel cut oats in milk, pinch of sea salt, good sprinkle of cinnamon, a drizzle of honey, walnuts & raisins if I have them, & eat them uncooked cold in the summer. :)o They are delicious.
My son's nephews in law eat the raw oatmeal in the bathroom designated for oatmeal baths. My mother in law used to cook oatmeal at night and leave it to firm up. I the morning she sliced it, floured and fried it in slices.
hello from south wales, i love oats
Hello!
hi im from south wales too! :) and i eat porridge too, with a little agave nectar, a few flaked almonds and a nice pinch of cinnamon :)
Hello from New South Wales. It's hot in Australia but I still love my oats :)
Its about fermenting the oats. Adding some yoghurt or kefir for soaking would help.
Lovely. I grate an apple in and a little mixed spice. Cook up and add honey. Yummy. ..
Try growing hulless oats.
I tried wheat, good yield but they went bad from moisture waiting for the thresher to be built.
Except for a few eurasian doves birds are not much of an issue here. Tap rooted weeds are my problem, too hard to weed after the seeds sprout & than bind & button weed take over.
Have you tried making flour from hulless oats? Is it actually possible? We are sowing a little field this year to try it out🙂 last years harvest of traditionel oats was used for the goats because of the husk but they just loved it!
I set a covered bowl of old fashioned oats mixed in water with raisins & flaxseed into a pressure cooker & cook for 10 minutes -- fast and yummie. 10 grain cereal is even better.
I like rolled oats in cold soy milk with extra vanilla cinnamon and some flax added at the end. I don’t cook them cuz they lose some of their milky creaminess to sliminess.
Working as a farm hand I had porridge every morning, made with water and a pinch of salt. Always with a mashed banana and some raisins under the hot porridge and fresh milk on top. The raisins take in water and go nice and juicy. Try it!
Ok, then. I will!
For two people: two scoops of Jumbo Oats, five scoops of milk. Microwave on full power until the porridge starts to bubble then simmer for 12 minutes. Stand for 30 minutes (the time it takes us to drink our tea in bed, shower and dress) then stir, add extra milk if it's too thick and reheat.
Serve without any sweeteners (there's enough lactose in the milk).
I have porridge for breakfast all year round but I don't cook it - I pour milk on the dry oats, then sultanas and a spoon of honey. That sounds chewy and raw but good oats are soft and certainly less chewy than muesli. Oats are called a superfood and are hopefully a protection against bowel cancer, which is connected with fast food diets and sedentary lifestyles. Having said all that, I just like porridge! By the way, some oat brands spell it porage. I don't know why.
I buy hulled organically grown oats and roll them with a lovely hand oat roller just before I cook them by adding them to boiling water h a bit of butter in it, until cooked, then put my milk and honey on. Wonderfully delicious too. I am in British Columbia, Canada
I like the idea of a roller - I must look into those. Thank you.
You are most welcome, MaryAnna
I don't routinely soak them (but then I like them with a little bit of 'texture' and I use water but my trick to save watching them is to bring them to the boil, stir once and then when fully bubbling again, I I put on the lid and turn off the gas (helps to have a heavish based saucepan) Relax, have a cup of tea/coffee ... and then the porridge is ready - and it's then you add the milk and brown sugar /honey.
And yes, 'instant' oats are an abomination!
Oh and salt. Must have a pinch of salt but if soaking them add it after the soaking.
chesterton would be proud and satiated.
And now we're having porridge for dinner! Bill has his with butter & brown sugar; I have mine with a little milk, a little cream and some brown sugar. Good quality oats = the most important thing. It's worth going to the health foods store for the best-tasting ones.
Seems nowadays we're allowed to eat porridge anytime of the day or night! What is the world coming to?! Enjoy : - )
...sliced peaches & brown sugar, a dash of cinnamon.
Pretty much the same as ya all but instead of rich sheep's milk, we settle only for ordinary cow's milk and Momma got us in the habit of puttin' a coupla cinnamon sticks and sweetening it with brown sugar. Gotta try your recipe, sounds DELISH, ah, reckon I can substitute the sheep's milk for goat milk? Thumbs up and here's to Tim and your health with that IRIE Porridge! :)
My recipe,... more of a treat than Christmas morning.
Pour rolled oats in a pot of boiling water. (not the "quick" stuff in a cardboard sleeve) Salt to taste, brown sugar equal in proportion to salt. (not much) Add a tbsp. of real butter and a splash of vanilla. Set off stove immediately. Cover. Let oats steep in hot water mixture for 5-10 minutes. Done. Milk/cream??? If oatmeal bubbles more than 10 seconds while on the stove, throw it away or use it for wallpaper paste. Don't eat it, and for heaven's sake don't feed it to kids. They'll grow up believing they hate oatmeal.
hello,, good video,,, and I love your horses there,, love to see them working on your place,, and they eat good to,, I`m like you I eat the porridge in the fall and winter,, thanks ,,James,,
Cheers, James!
I had similar issues when I decided I was going to grow enough wheat to make at least ONE loaf of bread. I planted about 800 square feet of it, which would get a wheat farmer about 50 pounds of wheat at harvest. With bad weather during the growing season, birds, and absolutely miserable weather while drying (not to mention having no good idea what I was doing beyond what I read online), I wound up with less than 1/4 pound of the stuff, possibly contaminated with fungus. I added it to the bird feeder in the end. I'd love to try again, but I'm in an even less hospitable place now, so not likely.
Frustrating, isn't it? We're going to try again on a small patch this year - but because we're the only one's doing it locally the rooks will probably just eat the lot.
I have been in portugal ..sunning and playing music ..last week and could see your videos but the internet was so bad it wouldn't load it was frustrating .. I am going to spend today watching what I have missed . this looks delicious. how is the leg?
Hope you had a good time. Leg's getting better all the time, but I'm still hobbling!
hi I had problems with crows eating my crops best way to keep them away I found is paint old plastic bottles red and put them on the end of a bamboo stick I don't know if its the colour of the rattling but they stay away
Our problem is that we're the only ones growing grain around here so ALL the local crows turned up - thousands of them..
? netting??
my recipe ... 1/2 cup quick oats from box, enough water to just about cover it, frozen fruit or cut apples, stick in microwave for 3 min. add brown sugar
it's so hard to boil water - oh the toil! You microwave people never learned that good food is alive, not 'nuked' for lazy convenience
ForbinColossus when Tim and Sandra come for breakfast, I will break out my pots. I prefer microwave texture.
Hallo from SW Florida
Here in Canada it would be maple syrup :-)
I eat rolled oats raw, in cold milk with dried apple slices and walnut pieces.
Chewy!
Add stick of Cinnamon and brown Sugar or sweetened condensed milk...
You said you buy irish grown oats in your shop and had a picture 1:36 of whole grain with hull (groats), I think.
But you said you use "flaked oats" in the recipe.
I guess you buy both flaked oats and whole grains for the animals.
Do you know if your flaked oats are the same as common supermarket "rolled oats" which are hulled, steamed then rolled ?
Actually looking at your porridge ingredients, I think you use what are normally called "steel cut", also called Irish (that figures) or Scottish oats.
These take longer to cook than rolled, so pre soaking is definitely a great idea.
Yes, sorry if it wasn't clear. We buy whole oats for the horses, and rolled oats for us and the sheep.
How do you Hull the oats ? Do you steam before flaking it ?
I eat my Irish oats(Flahavan's) raw, with milk poured over. You really taste the oats that way.
As long as they are rolled first, I find that a lovely snack.
3 dessert spoons of oats
1 t/sp psyllium flakes
1 t/sp wheat germ
1 sliced banana
3 prunes
3 dates
15 raisins
mix all up in bowl,
pour boiling water over,
make a cup of tea,
when tea brewed, eat.
Now that's a big breakfast. I love the way you count the raisins! Enjoy : - )
WayOutWest Blowinblog ☺
dav snow replacing the psyllium husk with flax seeds increases ur omega threes and antioxidants for the same fiber benefits. It also gives it a nice crunch.
Did anyone ever tell you that you have a calming voice.
Hows the leg???
Thanks! Leg nearly better - still no running/dancing/jumping/riding though : - (
Is there a video about how you harvested, sheaved and separated the oats? I couldn't find it.
No there isnt', because we weren't filming anything back then. Maybe next year.
I do enjoy home-made muesli with raw oats, nuts, and dried fruits, but I baulk at adding them to porridge. The traditional way is best. Chocolate chip porridge just seems wrong! Yes, I cook my oats in milk too, and of course add a soupcon of iodised salt, essential in our island where the soils have been leached by rain and we have the lowest iodine levels in the world, apparently. Brown sugar or honey and milk on top, and I also love to make it chunky and even chewy, not a watery gruel mix like the packet instructs me to do!
I grew oats a couple of times, once with horses, and they made a marvelous amount of stock feed. Not even the wallabies or possums ate them, and for some reason the sheep and pigs didn't manage to get through the threadbare fences. They only take about 7 - 8 weeks from sowing to harvest if sown in late summer. Do have another try at growing them! If nothing else, the process makes for good YT viewing!
There is a variety called "hull-less oats," which don't have that pesky husk that is so hard to remove. They're ideal for homesteaders with a yen for porridge.
We will try again. Either that or move further east! (Hull-less oats are incredibly expensive here - just not enough of them grown, perhaps?)
I am trying to multiply a few that I bought in a 50g seed packet. We'll see how that goes. So far, we are having a very cold wet start to "spring" done under, which is probably just the sort of summer oats like! I think we are going to have a re-run of your cold gloomy summer here too.
I like to add chopped banana durring cooking. The bananas are cooked by the time I eat it and have a great smooth, sweet flavour.
so are you lacto-fermenting them with raw milk to neutralise the toxic compounds found in the oats?
Toxic? Oats? I don't think so. Soaking them overnight to plumptiousness just makes them so much quicker to cook in the morning.
Yes, what Ruby said.
i want to live at there
What is the step between what was in the bin and the flakes? ?? can that be done at home?
I boil it in water , when most of the water is boiled away I add milk , brown sugar and raisins . then simmer for about 10 minutes
Just try soaking overnight - the cooking time would halve.
Will there be another oat attempt? Have you thought of growing any ancient grains?
We might have tried again last year but Sandra had her leg in plaster so we couldn't. Maybe this planting season - October?
I look forward to any results.
How long have you and Tim been together? 🤔🤗
twenty years now - who'd have believed it?!
with a pinch of salt added and 1 cup each of oats, water and milk. sadly not fresh from the field though, but out of a box!
My Gran told me to add salt, as it really brings out the flavor....she was right!
In populations performing heavy labour, (farming, canal construction, manual building, mining) adding salt replaced the ions lost through perspiration. (If you drive to work and just have a desk job, then skip the salt and take a daily 40 minute walk, for your hearts sake.)
i love oatmeal and my Mothers Oatmeal cookies have never been bested.
alas, however, oatmeal hates me back. I just cannot digest it well. I sometimes give it a go during cold weather, by no, should not do that.
Oh dear! I'm sorry, Martha : - (
Make mine the same way with raw honey, blue berries and cinnamon.
I eat a bowl of groats with one teaspoon of black strap molasses and a handful of blue berries everyday..
unsulfured molasses is also very healthy.
how big is ur property? if u dont mind me asking. can we get a walk around?
We now have 12 acres. (Around a quarter is pond or bog, though.)
WayOutWest Blowinblog thanks!! we're looking at 7 acres of wooded to start our homestead! in the spring! thanks sooo much for the inspiration!!!
Oatmeal with Peanut Butter + Banana is the best!
Really?? Peanut butter? !
WayOutWest Blowinblog It's good if you get sort of runny kind and it mixes into it. The stickiness and salty goes very well with the milk and sweet banana.
Not for me I'm afraid! Looks like cement mortar. Far too claggy I prefer it a bit thinner, straight out of a porridge oats box. That said the micro wave porridge with various choices of flavour is worth a mention. I think the days of a 2 hour boil for porridge are over!
I like my oats runny.
Try the oats again.
HI GUYS, I LOVE PORRIDGE TOO I SOME TIMES EAT IT AT NIGHT WITH HONEY, YOU ARE GREAT I LOVE WATCHING YOU, LOVE FROM CYPRUS.
Tesco value oats, Tesco value milk powder, water, zap in microwave in a pyrex bowl, that's it.
enjoy GmO food?
This is the UK so no GMO in our food.
Graham R Dyer
good to hear about sensible government policy in the interest of the citizenry, instead of the corporations.
Anyone who says "microwave" does not get it
Anyone anti microwave doesn't understand specific heat capacity and thermal transfer.
I soak mine in water , then cook in milk,sugar and cinnamon . got to have cinnamon in my oats
To be pedantic, oatmeal and porridge are two different things.
Oh, sorry, we didnt realise. Rolled oats and ground oats - is that the difference?
What accent is this?
You are fully aware that you are going to start WW3 here... aren't you? In my travels around RUclips I've disovered that the best way to get people angry and on their high horses is to put 'Best' in front of any food item in the video title. The comments are brutal at times... but very entertaining. Just for the record, I do much the same as you with semi-skimmed milk but no bran. Very good but not as rich, and wonderful, as your's must be.
Best Wishes, Brendan.
You're right, Brendan. RUclips land can be a murky place. But really we only rarely get negative comments. And of course this IS the best way to make porridge!
they can literally post anything and get away with it, even culling a rooster, because they are so sweet and honest :)
I stopped using the microwave it kills the nutrition in your food.
What a nice recipe thank you for sharing 💞