Danish Oatmeal Porridge (Havregrød)
Oatmeal isn’t just beloved by the Scots. Soften this oatmeal overnight for an easy and nourishing breakfast.
Serves: 4Hands-on: 20 minutesTotal: 8 hours 20 minutesDifficulty: Easy
- 4 cups water
- 1 cinnamon stick
- 1 tsp. salt
- 1 cup steel-cut oats
- ½ cup milk
- 1/2 tsp. ground cinnamon
- 2 tsp. butter
- In a medium saucepan over high heat, add water, cinnamon stick, and salt. Bring to a boil. Stir in the oats, and turn off the heat. Cover saucepan and let it rest on the stovetop overnight.
- In the morning, stir the milk into the oats and bring to a simmer over medium heat. Cook uncovered for 10 minutes, or until the oats are cooked through. Remove cinnamon stick.
- Spoon into 4 bowls and top each with ½ teaspoon of butter and a sprinkling of ground cinnamon.