Morning · All year
Sprouted Oat Porridge
Dried sprouted groats simmered until the center of a grain is tender. Butter at the end. Not a bowl of flakes.
40 minutes · Serves 4 · 4 bowls
“Satisfy us in the morning with your faithful love so that we may shout with joy and be glad all our days.”
Ingredients
- 200 g dried sprouted oat groats
- 600 g water
- 3 g fine salt
- 120 g whole milk
- 20 g butter
- 15 g honey, if you want it at the table
Method
- 1
Put the groats, the water, and the salt in a saucepan. Bring them to a simmer. At this stage the grains are still separate, sitting in the liquid. They are not porridge yet.
- 2
Keep a gentle simmer, stirring now and then so the bottom does not scorch, 25 to 35 minutes. The groats should be swollen, and the center of a grain tender, not chalky. If the pot goes dry before they are done, add a splash of water.
- 3
Stir in the milk and the butter. Cook 2 minutes more. It should be creamy and still fall from the spoon, not a stiff paste. Honey goes on in the bowl if you want it.
From the kitchen
- If the sprouts are still wet from the jar, use 320 grams of drained sprouts and 450 grams of water, and start checking at 15 minutes.
- Butter is the fat in the bowl. Do not finish this with a seed oil.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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