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 1/2 cups rolled oats
2.5 cups water
1/2 tsp salt
3 Tbsp 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