Jamaican Oats Porridge
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.
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
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.
Ingredients
- 1 cup rolled oats
- 2 1/2 cups cold water
- 1/4 teaspoon salt
- 1 dried 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
Instructions
- Fill a medium saucepan with cold water. Stir in oats, salt, cinnamon stick and bay leaf. Bring to a boil over medium-high heat.
- When mixture comes to a boil, reduce heat to low and continue cooking for 2-3 minutes, stirring frequently.
- Add milk, ground cinnamon, nutmeg, vanilla extract and sweetened condensed milk, stirring for another 1-2 minutes until well blended.
- Turn off heat and serve hot with a bread or crackers.
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.
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