Jamaican Oats Porriage

Posted by on November 19, 2017 0 comments

Porridge is a staple in many Caribbean homes, oats porridge being one of several popular recipes. This hearty mixture is spiced with cinnamon, nutmeg, vanilla and a bay leaf. Food for the soul.

Jamaican Oats Porridge

Growing up I remember my mom making some type of porridge every other Saturday morning: hominy corn, cornmeal, oats, even Cream of Wheat. All so delicious to have with a slice of buttered hard dough bread or those Excelsior water crackers!

I woke up to a chilly 0°C this morning, so I decided to make myself a big bowl of Jamaican oats porridge. It definitely hit the spot. Best of all, any leftovers can easily be warmed up for a quick breakfast.

Jamaican Oats Porridge
Cooking oats in water instead of milk keeps it from getting too thick and sticky. I also find bringing it to boil from cold water makes the porridge creamier as well.
Jamaican Oats Porridge
Mmmm… an easy and delicious breakfast!

Yields 2-4 servings

Jamaican Oats Porriage

Porridge is a staple in many Caribbean homes, oats porridge being one of several popular recipes. This hearty mixture is spiced with cinnamon, nutmeg, vanilla and a bay leaf. Food for the soul.

5 minPrep Time

10 minCook Time

15 minTotal Time

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Ingredients

1 cup rolled oats

2 1/2 cups cold water

1/4 teaspoon salt

1 bay leaf

1 small cinnamon stick

1/2 cup milk

1/4 teaspoon ground cinnamon

1/4 teaspoon grated nutmeg

1/2 teaspoon vanilla extract

1/4 cup sweetened condensed milk

Directions

  1. Fill a medium saucepan with cold water. Stir in oats, salt, cinnamon stick and bay leaf. Bring to a boil over medium-high heat.
  2. When mixture comes to a boil, reduce heat to low and continue cooking for 2-3 minutes, stirring frequently.
  3. Add milk, ground cinnamon, nutmeg, vanilla extract and sweetened condensed milk, stirring for another 1-2 minutes until well blended.
  4. Turn off heat and serve hot with a bread or crackers.
Recipe Type: Breakfast

Notes

Cooking oats in water instead of milk keeps it from getting too thick and sticky. I find cooking it in cold water makes the porridge creamier.

Try to use large-flake oats for this recipe, as the porridge might come out mushy if quick oats or instant oats are used.

Porridge may thicken as it cools. You can add a bit of milk to thin it out when you reheat it.

http://nowyourecooking.ca/2017/11/jamaican-oats-porriage/

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