Make ahead porridge for on-the-go or simply to have ready at home when the mood strikes. So good…it gets better as it sits!
Optional ideas for topping:
In dutch oven or large pot, bring water and remaining ingredients to a boil, cover, reduce heat to low and simmer for 5 minutes. Remove from heat, give a good stir, add more water as needed, replace lid and let sit overnight. Or you can carefully fill your mason jars (or other containers), cover and let sit overnight. Porridge will be fine on the counter, but if you wish you can place it in the refrigerator and it will still be fine. The next day fill your jars with a mix of toppings for grab & go time or simply top each jar when ready to eat.
I prefer to eat my porridge at room temp but you can heat yours either in the microwave for a minute or two, or use a heated pot of water setting the mason jar in the center until warmed.
This will fill 5, maybe 6, pint sized mason jars. Wide mouth jars are preferred, much easier to spoon out of for eating.
Serves 5 – 6
Will last up to 5 days in the refrigerator.
Feel free to use 2 cups buckwheat or steel cut oats instead of combining the two. If using only buckwheat reduce the water amount to 4 cups.
I like my porridge on the thicker side, adjust water adding more for a thinner consistency. I prefer to add the non-dairy milk at serving to thin it out a bit.
Adjust the amount of cinnamon and cardamom to suit your taste. I’m in love with cardamom at the moment and find myself using a bit more than suggested here.
Bob’s Red Mill carries both raw buckwheat groats and steel cut oats. I ordered buckwheat groats from Arrowhead Mills thinking they were raw but they were toasted, it wasn’t stated on the front of the package so just be wary. Let these at least be an example of what to look for as they both have different variations.
Nutrition is calculated just for the oatmeal.