Farmer's Porridge Recipe

Bring liquid to simmer

In a medium heavy-bottomed saucepan, combine 3 cups water and 1 cup whole milk. Place over medium-high heat and bring to a gentle simmer (small bubbles around the edge), stirring once or twice to prevent scalding, about 3–5 minutes.

Add oats and salt

Add 1 cup steel-cut oats and 1 tsp fine sea salt to the simmering liquid. Stir once to distribute the oats evenly.

Cook slowly

Reduce heat to low so the mixture barely bubbles. Cook uncovered, stirring every 3–5 minutes to prevent sticking, until the oats are tender with a creamy texture, about 20–30 minutes. For chewier texture cook closer to 20 minutes; for creamier porridge cook up to 30 minutes. If the mixture thickens too much, stir in up to 1/2 cup additional water or milk to reach desired consistency.

Finish with cinnamon and sweetener

When the oats are nearly done and creamy, stir in 1 tsp ground cinnamon and 2 tbsp brown sugar. Cook for another 1–2 minutes to bloom the cinnamon and dissolve the sugar. Taste and adjust sweetness; add up to 1–2 tsp maple syrup if you prefer a more pronounced maple note.

Prepare and serve

Ladle porridge into bowls. Top each serving with 1/2 tbsp unsalted butter (if using) so it melts into the oats. Sprinkle 1–2 tbsp chopped toasted pecans, about 1/4 cup sliced banana, and/or 1/4 cup fresh berries per bowl as desired. Drizzle additional maple syrup to taste.