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“Just Right” Porridge
(from USA)
by Lorraine Eden
Abstract
This recipe should serve one person for breakfast for five days (Monday‐Friday) or two people for
three days. The porridge will keep in the refrigerator for up to five days.
Theory
This porridge is named after the story, “Goldilocks and the Three Bears”, where Goldilocks kept
looking until she found the “just right” bowl of porridge for her. I started making this porridge some
years ago using the recipe on the McCann’s Steel Cut Irish Oatmeal can, and adjusted it over time
through experimentation. Feel free to experiment yourself. This is my normal breakfast in the cold‐
weather winter months (along with coffee, of course).
Methodology
1. Mix all ingredients in a casserole dish.
2. You can also add in other grains along
with the steel rolled oats (e.g., bran,
flax, Red River Cereal). Just make sure
to add liquids in the proportion 4/1 to
your dry ingredients.
3. Put a lid on the casserole and let this
sit on the counter for 2 hours to
soften the oats. Then cook either one
of two ways:
• Cook slowly in a microwave at a
setting no higher than 6 out of 10
(or it will boil over) for about 20
minutes until thick and creamy
(stir with a spoon from time to
time to check consistency).
• Or if you have a rice cooker, mix
all the ingredients directly in the
rice cooker, let it sit for 2 hours
and then follow the rice cooker’s directions for making porridge (about 15 minutes).
Once done, store the porridge in the refrigerator.
The next morning, cut one pie‐shaped wedge from the porridge and place it in a soup bowl. Add
more milk to taste and mash up the porridge with the milk. Then reheat in the microwave for up to
90 seconds on high (until it starts to boil). The bowl will be hot, so be careful not to burn yourself.
Grab a spoon and enjoy your breakfast!
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Ingredients
1 cup steel rolled oats
(do not substitute – use only steel rolled oats –
I prefer McCann’s Steel Cut Irish Oatmeal but
Quaker now has steel rolled oats too ‐‐ or buy
in bulk in a health food store)
4 cups of liquid (I use 2 cups filtered water and
2 cups skim milk)
1 cup dried cranberries and/or raisins
2‐3 teaspoons cinnamon
Pinch of salt
(Optional sweetener) ¼ cup maple syrup,
pancake syrup or brown sugar or other
sweetener – you don’t really need it – I use
zero‐calorie maple syrup.