Maha's Award Winning Beleella Recipe

Name: Maha's Brunchs MAHA'S AWARD WINNING BELEELLA Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1 cups steel-cut oats; 2 cups whole milk; 1 cups water; 1 tsp salt; 2 tbs brown sugar; 1 tbs butter; 1 tsp vanilla extract; 1 tbs raisins; 2 tbs walnuts, chopped; 1 tbs sweetened coconut shreds; 1 tsp ground cinnamon; 0.5 cups fresh berries (optional, add-on)

Inspired by Maha's Brunch

Time40m

Serves2

Much more superior to the boring old oatmeal, Beleella is slow cooked garnished with raisins, walnuts & coconut shreds. Add fresh berries for $2.

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Ingredients

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Beleella (slow-cooked porridge)

1 cups steel-cut oats

2 cups whole milk

1 cups water

1 tsp Celtic sea salt

2 tbs Brown sugar

1 tbs Butter

1 tsp Watkins vanilla extract

Garnishes

1 tbs raisins

2 tbs walnuts, chopped

1 tbs sweetened coconut shreds

1 tsp Ground cinnamon

1/2 cups fresh berries (optional, add-on)

Method

Beleella (slow-cooked porridge)

Toast oats (optional)

Place a medium saucepan over medium heat. Add the steel-cut oats and toast, stirring constantly, for 2–3 minutes until fragrant and slightly nutty. This step deepens flavor but can be skipped.

Add the water and whole milk to the saucepan with the toasted oats. Stir to combine and bring the mixture to a gentle simmer over medium heat.

Once simmering, reduce heat to low so the liquid is just at a bare simmer. Add the salt and brown sugar and stir to dissolve.

Cover the pot partially with a lid (leave a small gap for steam to escape) and cook slowly, stirring every 5–10 minutes to prevent sticking, for 25–35 minutes until the oats are tender and the texture is creamy. If the mixture thickens too much, stir in additional milk or water, 2 tablespoons at a time, to reach desired consistency.

When the oats are fully cooked and creamy, remove from heat. Stir in the butter and vanilla extract until melted and distributed. Taste and adjust sweetness or salt as needed.

Portion the Beleella into bowls while hot.

Garnishes

Sprinkle 1 tablespoon raisins across each bowl of Beleella (or more to taste).

Scatter the chopped walnuts (about 2 tablespoons total) evenly over the porridge for crunch.

Add the sweetened coconut shreds (about 1 tablespoon) on top for texture and flavor.

Finish with a light dusting of ground cinnamon (about 1 teaspoon) across the surface.

If serving with fresh berries (optional add-on), arrange 1/2 cup of mixed fresh berries over the bowl just before serving.

Serve immediately while hot. Provide extra milk, brown sugar, raisins, or walnuts on the side for guests to customize.