How to Make Porridge

Yes, indeed! Porridge, a breakfast fare that has become obsolete with the introduction of boxed cold cereals (loaded with sugar, ahem). The only association most of us have with porridge today is the story of Goldilocks and The Three Bears.

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Oats are highly nutritious, containing seven B vitamins, vitamin E, and nine different minerals (especially a high amount of calcium), and also contain twice as much protein as wheat. "Oats are the third leading cereal crop produced in the United States (after wheat and corn) and the fourth most important crop world-wide. They were once considered a weed which grew right with the barley and wheat. One day farmers decided to "join 'em rather than fight 'em," and oats started being planted as a crop by itself. It fares best in cool, moist climates, which is why they are such a popular staple of the British Isles like Scotland, Ireland and Wales. The grain was introduced into the Americas in 1602 by a sea captain who planted them in one of the islands off the coast of Massachusetts. They were a popular grain, but corn had a better yield per acre crop, so their popularity wasn't as great as corn. Today, nearly half of the world's oat crop -- more than 4 billion bushels a year -- is grown in the United States and Canada." (Source)

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I'm sure many enjoy quick oatmeal prepared in the microwave or even on the stovetop, if you possess the patience to endure a lengthy cooking period and glue-like remainders in your pot. But what is porridge, and how do you make it?

Porridge is really no different than your standard oatmeal, but it's so much more than oatmeal! Porridge has a smooth, creamy consistency whereas oatmeal is rather thick, chewy, and (sometimes) dry. Quite simply, porridge is different as the oats are soaked for a certain period of time. However, texture is not the only benefit of soaking oats!

"All grains contain phytic acid (an organic acid in which phosphorous is bound) in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron, and especially zinc in the intestinal track and block their absorption... [leading] to serious mineral deficiencies and bone loss. Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralize phytic acid. As little as seven hours of soaking in warm acidulated water will neutralize a large portion of phytic acid in grains. The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits." (Nourishing Traditions by Sally Fallon)

You see, when oats are not soaked prior to consumption, the phytates keep you from receiving all the incredible nutritional benefits that oats have to offer. And, there are still more benefits to soaking oats:

• Decreased cooking time: Preparing oats on the stovetop normally takes up to twenty minutes; after soaking, you can cook oats in less than five minutes!
• Expansion: An average serving of oats is one-half cup. This same amount, after soaking, can feed two hearty appetites. Oats have always been thrifty but when you soak, you can stretch your dollar even further!

Soaking oats does not have to be difficult. Really, it couldn't be more simple!

First, measure your oats. You can used quick or rolled oats, whichever you prefer or have on hand. I find it handy to dump my oats onto a flexible paper plate...

...And, using the plate as a funnel of sorts, pour the oats into a glass jar.

Next, add a bit of whole wheat flour which helps to break down phytates more quickly.

This is kefir (which I plan to write more in detail at another time). It is a cultured dairy product full of probiotics. During the culturing process, the milk separates into curds (at the bottom) and whey (the clear liquid). Or, at least, mine does. I've found that kefir can be temperamental. =)

Whey from kefir is acidic as the probiotics produce lactic acid. To properly soak grains, you need a small amount of an acid medium. Other options would be yogurt, buttermilk, lemon juice, or diluted vinegar.

Fill with the same measurement of water as your oats, and that's all you need! Oats, whole wheat flour, acid medium, and water. And the whole process takes less than two minutes! Could it be any easier?

I forgot to mention: screw your lid on and shake vigorously. (You can't imagine how difficult it was to get this shot. Ha, ha!)

Let it sit on your counter overnight (up to 24 hours would be better). In the morning, pour it all into a saucepan, add some milk, a sweetener, a dash of cinnamon, and some fruit. I've tried strawberries, peaches and apricots (canned), and apples. Apples and cinnamon was by far the best. Yummy!

I also like to add a pad of butter and a drizzle of sorghum to my bowl of porridge. Then I dive in! (giggle) How can I possibly do porridge justice in describing its marvelousness to you? I don't think I can. So if you're curious, you'll just have to try it for yourself. =) You can find the recipe here!