Best Oatmeal Hack Ever (aka Porridge)
Hey! Wake up! It's breakfast time!
I'm about to revolutionize your oatmeal with
something so simple, so delicious - and you won't find it anywhere else.
Lovely people, we are in the midst of an oatmeal craze that's taken over our
breakfast tables and our Instagram feeds.Well I have a news flash: you've been
doing it all backwards! What I mean isthis: you've all been obsessing about
your toppings, instead of the oatmealitself. Now, I love toppings,
toppings are great - and stay tuned for mytop topping tips later - but the
foundation of a killer porridge is howyou prepare the oats! I swear, once you've
mastered this life-changing method,you'll be asking yourself: why didn't I
ever try this before? As I see it, thereare two camps of porridge eaters: the
creamy camp and the chewy camp. I am a lover of both, so I've created a single
recipe that merges the best of bothworlds. So, full disclosure: this does
require some cooking on the stovetop, butit won't take long, and it's literally
easy enough for anyone to do. Plus we'llmake enough for the full workweek,
so you don't have to resort to thoseovernight oats...
Time out - can I tell you what irks me about overnight oats? For anybody who missed this trend: you take
oats and some liquid, put them in a jar,soak them overnight, and in the morning,
you don't even cook them, you just addyour toppings, mix, and go! It's clever - but
let's be honest: the oats don't actuallytaste very good...they're sort of soupy
bland tasting flakes...and a good reminder why the Romans only fed oats to their livestock...
I'm going to teach you a recipe that
makes the oats themselves irresistible. You're going to be sneaking spoonfuls of
oatmeal on the sly like it's pudding. Bythe way, I've heard people say that
eating raw oats is healthier than cookedoats, but I've also seen research that
suggests that cooking actually unlocksnutrients that the body can't extract
itself. I'll leave a link to that articlein the description below. Okay, let's do
this! But first, we have to choose our weapon. The most common oats are
old-fashioned, quick cooking, instant, andsteel-cut. Here's what that means:
oats are seeds - when you remove theinedible hulls, you get edible oat groats
or kernels. When these groats arechopped into smaller bits, you have
steel-cut oats. They're the chewest of thegroup. Now, when the manufacturer steams
this steel-cut oats, and then flattensthem between rollers, you get
quick-cooking oats. When they roll themeven thinner, you have instant oats. Now
go back to those whole groats - if youleave them whole,
steamed, and flatten them, you haveold-fashioned oats. Old-fashioned will
give you the creamiest porridge withoutlosing the oats' structure. Now let's
pretend it's the weekend - you want toprepare breakfast for the entire week. On
Sunday morning, you...(clearing throat)...on Sunday morning, you take out a medium saucepan, and you
put it over a medium flame. Add 4tablespoons of salted butter. When it
melts, you add one and a half cups ofoats. You stir these to coat. What we're
doing right now is key. Cooking the oatsin butter makes them toasty, nutty - this
flavor is going to transform yourporridge. A lot of people will put butter
in at the end, but it's not changing theoats in any way; this is making them
tastier. Keep moving them around so theoats don't burn. You know you're almost
done when you smell those oats gettingtoasty. Okay, turn off the flame.
Now you're going to take out a 1/2 cup ofthese toasted oats, and set them aside.
These are going to be your secret weapon.
I'm warning you these are reallydelicious - they're like buttered popcorn.
So, sample, but don't eat them all rightnow. I line my container with a little
bit of paper towel, to soak up anyresidual butter. You're going to set
these aside, but don't put them in thefridge - because that will make them soggy.
Just cover them, put them on your counter. Okay, now, back to the oats left in the
pan: you're gonna take three cups of milkand put them right in.
I'm using cow's milk, but you can use any vegan alternative. You're going to give this a
little stir, just to mix it up, and that'sit you're going to take this pot, and
once it cools off a little bit, put itright in your fridge if you have the
room, otherwise just transfer it to abowl. You're going to let this soak for
the rest of the day. Okay, it's Sunday evening, your oats have been
in the fridge soaking all day. Now youtake them out you put them back on the
stovetop over a medium-high flame. Youwant to bring the milk just up to a boil.
You want to stir it now and again asit's coming up to a boil, so nothing
sticks to the bottom and burns. But assoon as you start to see bubbles break
the surface, you're going to turn theflame all the way down to low.
Now this last step is all aboutachieving the right texture - we want
creaminess, so what we're going to do istake a whisk and we're going to keep
stirring until the oats release a bit ofstarch into the liquid, and thickens it
up. It's the same principle as makingrice pudding. The oats - because they've
been soaking this whole time, are alreadysoft. You could eat them now, but the
consistency will be soupy...This stepmight take 10-15 minutes - you don't have
to whisk the entire time, but you do haveto whisk kind of frequently.
Shout out to my mom, who taught me how to make rice pudding the right way.
And that's it - you just made yourself aweek's worth of delectable, creamy, nutty
porridge - naturally sweet from the milk, alittle bit salty from the butter, but
here's what you're going to do to sendit right over the top: to each serving
you're going to stir in a handful ofthose toasted oats you set aside. Now you
get the creamy with a little bit of thecrispy in every bite. Just don't add
those crispy oats until you're ready toeat them; otherwise they'll get soggy.
So there's your killer porridge! And youcan eat it just like that all week. It's
awesome. But if you want to mix it up alittle bit, here are my favorite simple toppings...
Or you can get creative with yourliquids. The oatmeal is going to stiffen
up as the week goes on, so when youreheat your serving you're going to want
to add a little bit of liquid to loosenit up. So why not add coconut milk, or
brew a cup of Masala Chai tea, and thenadd a couple of tablespoons to your
oatmeal? Trust me it's amazing. So what do you think? Can we finally put the
overnight oats to rest? Sometimes a tastybreakfast requires a little work - just a little.
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Or...make a Masala Tai Chi...Tai Chi? Hahahaha....Tai Chi...Hahahaha...ok...sorry...
❤️ BECOME A TRUE FOOD TV PATRON ❤️ https://www.youtube.com/truefoodtv/join Forget those “overnight oats” — the best oatmeal (porridge!) doesn't have anything to do with mason jars or chia seeds. It’s about what you do to your oats. (Steel cut, old-fashioned, quick cooking — I'll go into that!) I'm sharing my ultimate method for making the most delicious breakfast. Period. Whether you like your oatmeal creamy or chewy, I’ve got you covered. 🔥 TFTV STORE: https://teespring.com/stores/true-food-tv 🔥 ______________________________________ WEBSITE: http://www.truefood.tv/ FACEBOOK: https://www.facebook.com/truefoodtv INSTAGRAM: https://www.instagram.com/truefoodtv TWITTER: https://twitter.com/truefoodtv ______________________________________ 📸 Our favorite filmmaking gear: https://kit.com/TrueFood ______________________________________ For partnership, licensing and speaking inquiries: info [at] truefood [dot] tv TRUE FOOD is created by MANIC MEDIA, and maintains a strict independent editorial policy: http://www.manicmedia.us Harvard doctor John Willett on the benefit of cooking oats: https://www.health.harvard.edu/newsletter_article/are-raw-oats-better-than-cooked-oats