1 / 1
Creamy Vanilla Cinnamon Porridge
Rich, tender, and naturally sweet, this stovetop oatmeal transforms basic mornings into something special. You'll combine rolled oats with milk, a splash of vanilla, and a hint of cinnamon for a deeply comforting base. Cooking the oats slowly allows them to absorb the liquid fully, creating a luxurious texture that isn't mushy. It's a highly customizable breakfast that easily adapts to whatever you have in the pantry.
Equipment
- Stovetop
- Saucepan
Ingredients
- 1 litre dairy or non-dairy milk
- 500ml water
- 1 teaspoon vanilla extract
- pinch of ground cinnamon
- pinch of salt
- 200g porridge oats
Instructions
- 1Combine the milk, water, vanilla extract, ground cinnamon, and salt in a large saucepan. Place the pan over medium heat and bring the liquid to a slow boil.
- 2Stir the porridge oats into the boiling liquid. Lower the heat to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until the oats are tender and the mixture thickens. Stirring prevents the oats from sticking to the bottom of the pan. Remove from the heat and ladle into bowls.
Notes
- Toppings: Customize your bowl by adding fresh fruit, toasted nuts, or a drizzle of honey before serving.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of milk to loosen the texture.
- Dairy-free: You can easily swap the dairy milk for almond, oat, or soy milk.
