Oatmeal or oat porridge (auzu pārslu putra) is a Latvian breakfast classic. It is not just your winter morning treat, it is eaten all year round but the condiments and garnishes may differ depending on the season. I love my oats with a generous serve of melted butter and a hard boiled egg, which also happens to be how they serve it in schools and hospitals. I’ve also had oats with jam or fresh berries from grandma’s garden, while others may eat them sprinkled with sugar and cinnamon or even honey. It is not just a plain and boring oat porridge, the possibilities are endless.
The amount in the recipe will be a decent serve for one. I prefer to use rolled oats, so if you are using quick oats, you may need to adjust oats to liquid ratio.
- 50g rolled oats
- 150ml water
- 100ml milk
- Pinch of salt and sugar
- Place oats and water in a small saucepan, add a pinch of salt. Bring to simmer on medium low heat and cook for 3 minutes.
- Add milk and a pinch of sugar and continue to simmer for couple minutes while stirring.
- Turn off the heat, place the lid on the saucepan and cover it with tea towel. Leave to rest for 10-15 minutes, stir occasionally.
- To serve place in a bowl, add butter, eggs, jam, berries or honey...