In these last weeks of December, as lights twinkle and shine, cookies bake and new memories are made with family and friends, I thought it would be fun to review a few of my favorite things from this holiday season, 2009.
While there’s always room in my heart for bright copper kettles and warm woolen mittens, the following recipe for Sweet English Breakfast Porridge currently tops my list of my favorite eats. Discovered in the Gooseberry Patch cookbook, Christmas with Family & Friends, this recipe has become my go-to breakfast on cold, blustery mornings when I’m craving something that will warm my bones and touch my soul.
Made irresistible by touches of cinnamon, butter, brown sugar, nutmeg, sweetened condensed milk and maple syrup, Sweet English Breakfast Porridge combines an array of holiday flavors and aromas I adore in one hearty dish. A satisfying culmination of sweetness & spice, this oat-filled entree has the power to make you fall head over heels with just one bite. Another reason to rejoice over this recipe? It’s quick & easy to make, taking you from start to finish in a matter of mere minutes.
In all its morning glory, I present my personal favorite, quick, breakfast recipe for the 2009 holiday season. Spoil yourself or someone you love with a bowlful today!
Sweet English Breakfast Porridge
(reviewed on Inn Cuisine, recipe from the Gooseberry Patch cookbook, Christmas with Family & Friends)
- 4 cups water
- 1 teaspoon salt
- 2 & 1/2 cups quick-cooking oats (uncooked)
- 3 tablespoons butter
- 1/4 teaspoon cinnamon (plus more to garnish, if desired)
- 1/4 teaspoon nutmeg (plus more to garnish, if desired)
- 1 cup packed brown sugar (plus more to garnish, if desired)
- 1/4 cup pure maple syrup (plus more for garnish, if desired)
- 1/2 cup sweetened condensed milk
In a medium, heavy-bottomed saucepan, bring water and salt to a rolling boil. Stir in quick-cooking oats; stirring constantly, cook over medium heat for one minute. Remove from heat. Add remaining ingredients, mixing well until thoroughly incorporated. Spoon into individual bowls and top with additional cinnamon, nutmeg, brown sugar and/or maple syrup if desired.
Yield: 4-6 servings
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Maybe I will have to make this on Christmas morning-a great breakfast treat!
Wow, does this look good! I can almost smell it! Going to try this one in my rice cooker with steel-cut Irish Oats. Thanks for sharing this.
So comforting!
Oh, Sandie…your pictures are fantastic! Thanks for sharing our recipe here and we’re so glad you’re enjoying the book.
A hearty and aromatic dish that is pure bliss!
Absolutely appetizing
Cheers,
Gera
After making that hazelnut creme brulee oatmeal, I’ll try any porridge you post a recipe to! This looks delicious.
when cinnamon is visible on the finished product, i know a recipe is likely to enamor me. this sounds like a wonderful breakfast indeed.
In his 80’s Dad still has porridge every day as he has had all his life. He is young and vibrabt so it “does a body good.”
Oh my, I could dive into that bowl.
Looks like the perfect winter breakfast with those spices. I often top my porridge off with stewed plums and yoghurt< do you think it would work with your recipe? I cal this the perfect surfers breakfast!
Maria – This would be a great addition to Christmas morning—so easy yet still special.
Glinda – Let me know how it turns out!
VeggieGirl – Comfort food, breakfast style
Gooseberry Patch – This was the first Gooseberry Patch cookbook I picked up (while Christmas shopping nonetheless). I’ve enjoyed reading it and trying out the recipes. Thanks for your kind & thoughtful words and for dropping by my site!
Gera – Thank you! Cheers!
Dana – Isn’t that other recipe quick, easy & delish? So glad you enjoyed it (and if you liked that recipe, you’ll love this one).
Grace – Cinnamon makes my heart race too
Val – I can believe it! (Does he have low cholesterol levels by chance?)
Dawn – It’s amazing how much oatmeal a person can eat when the recipe tastes as good as this. Not that I would know anything about that, of course
Alli – The stewed plums sound nice and although yogurt would normally be fine, I wouldn’t (personally) add it to this version—it’s just too good to get additional flavors & textures involved. But if you try it like that, be sure to let me know how it turned out for you!
I just tried this last night. YUM! It was easy and tasty.
Sounds like a perfect warm-the-tummy breakfast at this time of year!
Merry Christmas to you all at the Inn!
~Susan
I eat oatmeal for breakfast everyday and would love to try a new spin! But how sweet is this one? I noticed it has quite a bit of sugar and syrup, a lot less than your Creme Brulee oatmeal for instance. Thanks for the wonderful blog!
Taves7 – Glad to hear you enjoyed this recipe!
Susan – Merry Christmas to you as well
Stay warm!
Heather – This recipe is definitely sweeter than standard oatmeal or even the bruleed oatmeal recipe. While an occasional/rare indulgence for dieters (or those watching their intake of sweets), this recipe makes a nice change of pace for others who consume oatmeal on a regular basis and just want to shake things up a bit. While sweet, it isn’t cloyingly so. Why not try and batch and see if it suits your tastes? Thanks for your comment!
This is almost exactly the way I eat my oatmeal. I ate it every morning for more than a year. I have since then varied my breakfast menu a bit because it is my favorite meal of the day and there are so many yummy breakfast foods. But there are still times I have oats and if I’m particularly craving them I don’t hesitate to eat them for dinner too =P