Sometimes a recipe will rattle around in my brain for ages. Other times, normally when I've got a paper due, it goes from notion to fully formed thought to tested and photographed in the flashest of flashes. This post is the result of the latter.
Have you ever had porridge left in the pot and noticed how it firms up if left to it's own devices? Sort of like how polenta does? And polenta we routinely slice up and grill or bake, so why not porridge?
Leftover porridge is pressed into a greased loaf tin and then tossed into the fridge to chill. Later, it's sliced, brushed with melted butter (or olive oil if you want to go dairy free) and baked into crispy nuggets. Yup, that just happened.
can should serve some sort of a dipping sauce along with your porridge nuggets. Apple butter? Yum! A glug of plain yoghurt and a drizzle of maple syrup? Yes please! Did porridge just get a whole lot more interesting?
One year ago: No Frills Apple Butter
Two years ago: Pumpkin Oat-Bran Muffins
Porridge Nuggets Recipe:
I usually like my porridge a bit on the looser side, but because I was intentionally making too much knowing I'd be making nuggets, I erred a smidge on the side of firmness. I'd say you could adjust your water / oat ratio on the firmer side a ways, but I'd caution against going any looser.
1 ½ cups rolled oats
2.5 cups water
½ teaspoon salt
3 tablespoon butter, melted (or olive oil)
Bring the water to the boil over high heat. Add the salt, then the oats, and stir. Reduce heat to low and continue to stir for another minute or so. Remove from the heat, cover the pot with a lid, and let sit for 5 min.
If you're eating some of the porridge straight up, now is the time. Otherwise, grease a loaf pan and then press the slightly cooled porridge into the pan. Cover with plastic wrap and set in the fridge to chill at least an hour.
Preheat your oven to 200 C / 400 F. Line a baking sheet with parchment paper or a silpat. Slice the chilled porridge into squares or rectangles and carefully transfer them to the baking sheet. Brush with melted butter, and bake for about 10 min. Remove from the oven, turn each nugget over, brush with butter once more, and bake for an additional 10 minutes. Nuggets should be slightly browned a crispy around the edges.
Serve while still hot, with a nice dipping sauce.
Oats are rich in indigestible carbohydrates called beta-glutens which help to lower blood cholesterol levels. Oats are also host to a number of phenolic compounds which have antioxidant properties, are helpful in stabilizing blood sugar, and are a good source of dietary fiber and protein.
Do ahead: The porridge can be made in advance and chilled in the fridge, covered with plastic, for up to 2 days. The nuggets should be served immediately.
All text and photos © The Muffin Myth 2012
Genius idea! I can see it in many permutations, both sweet and savoury. Love the idea about croutoning it too. It is funny how our brains can get locked in on something when something else is more pressing (otherwise known as procrastination). But when it is a good as this, just push those papers aside and get in the kitchen! 😀
Karen @ Lavender and Lovage
Genius idea, stunning photos and lovely blue and white bowl! What a great recipe, and although I rarely have porridge left, I would make a huge batch just to make these! I find a crumpet ring link by the way! Karen
Thanks, Karen! I made a big batch and intentionally stashed the leftovers in the fridge to make these nuggets. Otherwise I normally make exactly the right amount too 🙂
What a great idea! These look so yummy and we make tons of porridge! Finally, another way to eat breakfast! 🙂
Oh this is right up my alley - I eat oats for breakfast most every morning during the week, and it's so nice to have a slightly different variation on the standard. LOVE the props in this series of photos - what a stunning bowl!
I know, I love that bowl! I'm having a hard time not using it for every post. It came from one of my employers, who lives in a big old house and the previous owner left all of the dishes and things behind. I asked to borrow it and he said I could have it! The jug is something Paul won at a half marathon recently. Score!
What a great idea and a fun way to add texture to porridge!
I'm taking note: This seems like a nice way to spice up breakfast for adults, but it also seems like a really cool way to get a little one to eat porridge (which sounds way better than 'oatmeal'). What a great idea!
I know, right? I totally thought that making porridge nuggets or even fries (if you made it thick enough) would be a great breakfast idea for kids.
I did a similar thing with a chickpea flatbread that went awry. Lovely substitute for tofu or thrown into a salad. Thanks for sharing!
Mmmm! I guess you could cut the porridge up into smaller cubes and make croutons instead of nuggets. Great idea!
This is such a clever idea! I'm not a huge fan of the sloppy texture of porridge but I do like to dip little crispy nuggets of things into a dip so this looks perfect for me!
Definitely perfect for that kind of thing. I think it would be such a fun starter to serve at a brunch.
Would be great for toddlers.
Definitely! Porridge in a make-ahead and finger food friendly way.