When we were in the UK this summer we had the best porridge for breakfast. We first tasted it at The Elephant Room, the cafe where J.K. Rowling started writing Harry Potter, and were hooked for the rest of our vacation.
We tried to recreate it in our apartment in Edinburgh and were unsuccessful, with burnt porridge smelling up the kitchen. Once we figured out our mistake, we made it perfectly for our breakfasts in London. The secret to delicious, non-burnt porridge is a non-stick pan and keeping the heat low for the majority of the time it cooks. The oatmeal that we know in the US is a type of porridge, but in the UK they typically make the breakfast food with milk instead of mostly water, use a different ratio of oats to liquid and cook it until it is very thick. It is a creamy and delicious morning treat.
After we returned, I was determined to make porridge as tasty as the bowls we had in Scotland and England, but using ingredients we can easily access in the US. It was a great success. I used oats and cooked them long and low, as we did our porridge. You can use steel cut but I used whole rolled oats. The raspberry ripples and honey cinnamon toasted pistachios add great texture, color and taste to the already delicious oats.
Porridge is a great healthy breakfast and this recipe can easily be adapted for gluten free and vegan diets by using gluten free oats and/or your favorite non-dairy milk (almond is delicious with this combo).
In the UK, a thick porridge breakfast sustained us until lunch. Now, back in the US, it is great for easy weekend mornings. It takes a little time but the result is a creamy, nutty and healthy breakfast good enough to serve company but easy enough to make for yourself on a regular basis. Porridge has become one of my favorite breakfasts and I’m so excited to try even more flavor combinations as we get closer to fall. For now though, I’m loving this raspberry ripple and honey cinnamon pistachio combo and the breakfast that brings me back to vacation.
Porridge with Raspberry Ripple and Honey Cinnamon Toasted Pistachios
Porridge
½ cup whole rolled oats
1 ½ cups milk (the higher the fat percentage, the creamier the porridge)
1 teaspoon vanilla
pinch of salt
Raspberry Ripple
¾ cup fresh raspberries
Honey Toasted Pistachios
1-2 teaspoons honey
½ cup shelled pistachios
½ teaspoon cinnamon
To make the Porridge
In a small heavy saucepan (preferably nonstick) over medium-high heat, combine the oats, milk, vanilla and a pinch of salt. Bring to a simmer. Reduce the heat to maintain a gentle simmer. Cover and cook, stirring occasionally, until the oats are tender and creamy. This will take about 30 minutes (but could take longer). While the porridge is cooking, make the raspberry ripple and the honey toasted pistachios.
To make the Raspberry Ripple
Pour the raspberries into the bowl of a food processor. Puree until they are a thick liquid. If you do not like the seeds, strain the berry puree before using it.
To make the Honey Cinnamon Toasted Pistachios
Preheat the oven to 375 degrees F. Pour the shelled pistachios onto a baking tray and toast for about a minute. Remove from the oven and pour into a medium bowl. Immediately pour the honey on top of them and mix until all of the nuts are coated. Sprinkle the cinnamon into the bowl and toss again. Immediately pour the nuts back onto a parchment covered baking tray, spread out into one layer and bake for 5-8 minutes. Remove from the oven and let cool for a few minutes before using.
To Assemble
Pour the porridge into a bowl, alternating with the raspberry ripple. Top with the honey cinnamon toasted pistachios and any additional honey or milk, to taste.
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