Keeping our Advent ritual up, we've recently been enthralled reading George MacDonald's Wee Sir Gibbie. Not going to summarize the book, but it's a precious story that will draw compassion and concern out of your kids' hearts - guaranteed. It will also make them curious about the mainstay of the late 19th century Scottish diet: porridge and oatcakes.
Since porridge is nothing more than oats soaked for 8 hours and then cooked I knew I'd just be renaming our regular oatmeal, but I wanted to make it simple, easy and quick. The only thing challenging about this recipe is remembering to get it ready the morning before you want to serve it. 24 hour advance breakfast prep - I've only succeeded once at that.
2 cups oats - steel cut or rolled
6 Cups water, divided
dash of salt
1/4 c yogurt, buttermilk or Kefir
2 cups milk
1/4 c butter or coconut oil
1 chopped apple
1 cup raisins
1 T Cinnamon
Honey and nuts and cream to garnish
When you're cleaning up after breakfast, put your oats in a bowl with 4 cups of water, salt and buttermilk. Cover with a cloth and let them soak on the counter til bedtime.
Right before you get in bed, preparing to read more about food, drain the excess water from the oats that have been soaking all day. Add them to a crock pot with 2 cups water, 2 cups milk, butter, chopped apple, cinnamon and raisins. Set crock pot to low, climb into bed (we call ours The Money Pit) and drift off to sleep, knowing breakfast is done.
We garnished with a handful of cashews drizzled with honey and added cold cream so it could be eaten immediately.
Between satisfied bites, we spent our breakfast talking about eating porridge three times a day, like they do in Gibbie; all agreeing while it makes a tasty meal, we'd prefer it only once a day.
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