For all the fuss we make over our specialty dish for the Golden Spurtle World Porridge Championship, the big prize really goes to the best bowl of porridge. The simplest of dishes takes home the biggest prize. For the traditional category, each contender can only use oats, salt and water. Nothing but oats in their purest form- no toasting or roasting or pan frying- just plain and simple oats.
Unfortunately, making a great bowl of plain and simple oats can be a bit challenging for some. Almost every time I serve oatmeal to out-of-town guests, I hear, “You make these so well, how come they don’t taste like this when I make them?” Truth is, I don’t think about it much any more—just boil water, throw in oats and salt, and stir (clockwise, of course).
To help you find the path to your perfect bowl of oats, here is our winning recipe from the 2009 Golden Spurtle Competition. Enjoy!
2-1/2 cups Water
1/4 tsp Salt
1 cup Bob’s Red Mill Steel Cut Oats (Organic, Gluten Free, or Regular)
In a medium saucepan, bring water and salt to a boil. Add steel cut oats and reduce heat to low. Stir frequently and cook for 20-30 minutes, depending on how chewy you like your oats. If the oats begin to look too dry, add 1/4 to 1/2 cup of water. Top oats with milk and brown sugar and enjoy!