This Overnight Oats and Grits Breakfast Porridge is something I love to eat more frequently. When I was grocery shopping, these blueberries and raspberries were calling me and fruit is something that is hard to resist, so I promised myself, that I would make a cereal fruit breakfast.
As long as I live I have never skipped breakfast; I strongly believe that breakfast is one of our most important meals; it sets you up for a good start of your day. Funny enough, I have never been a person of a very elaborate breakfast; when I grew up, my mother always prepared us a whole wheat sandwich with cheese and a glass of milk; that was a traditional Dutch breakfast. Later, I preferred my cold cereals with milk or yogurt or oatmeal and a glass of fruit juice.
I love oats and I love grits; especially the coarse ground grits as that adds another texture, you know me and texture. I decided to make both, and it should be warm, so it became this breakfast porridge. I used steel cut oats and soaked them overnight in milk and I did the same with the coarse ground cornmeal. The following morning, each grains was cooked in milk and then poured into a bowl. Cooking grains in milk is potentially tricky, since you have high probability of clump formation and burning to the bottom of the pan. Stir it regularly and it will come out just the way you want it.
The thickness of the porridge is something that you can adjust to your liking. I like mine really thick; and for that I don’t add more milk than necessary, just enough for the oats and grits to absorb. Clearly if you want it thinner, just cook it in more milk. You can also do milk and water.
Once the porridge is done, pour it in a bowl, so both types of porridge meet in the middle, then decorate with fruit. Sprinkle with honey if you need some additional sweetness. Personally, I like it without the honey, as both grains have so much flavor already and the fruits add sweetness enough.
Overnight Oats and Grits Breakfast Porridge
Ingredients
- 1/4 cup steel cut oats
- 1/4 cup coarse ground cornmeal
- 2 cups milk
- blueberries
- raspberries
- honey optional
Instructions
- Divide the milk in 2 cups and add steel cut oats to one cup and the cornmeal to the other.
- Stir, cover and refrigerate overnight.
- Bring each mixture to a simmer in a small saucepan. Allow to simmer for approx. 15 minutes.
- Stir regularly to avoid clumping and burning.
- Pour both porridge in a bowl.
- Cover with blueberries and raspberries and drizzle with honey (optional)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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