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Home » Recipes » Hawaiian Plaid Porridge
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Hawaiian Plaid Porridge

Contender for the 2012 Spar for the Spurtle. This recipe was not tested by Bob’s Red Mill.

  • 1 cup Steel Cut Oats *
  • 3 cups Coconut Milk (from carton not canned)
  • 1 Tbsp Coconut Oil or Spread
  • 4 Green Cardamom Pods
  • 1/8 tsp Ginger Root (Powdered)
  • 1/2 tsp Ground Cinnamon
  • 1 Tbsp Molasses
  • 1 pinch Salt
  • 2 Fl. Oz. Scotch Whiskey

Directions

Step 1

Cook coconut milk, coconut oil, spices and 1/2 cup oats on low heat for 5 - 10 minutes.

Step 2

Add remaining 1/2 cup oats and molasses and cook an additional 10 - 15 minutes. While at a low boil pick out the green cardamom pods - you don't want to eat them - they are bitter but add more flavor than the powdered version.

Step 3

Right before serving, stir in the scotch and let the alcohol cook out. This adds great flavor and body to the porridge.

Spoon up and serve this great gluten free porridge with less sugar and more flavor. You can garnish with a swirl of molasses and a dab of coconut oil if you like, too.

Notes

My secret is to cook half of my oats long and half of my oats a bit shorter. *Use our Gluten Free Steel Cut Oats to make this recipe Celiac-friendly.
Hawaiian Plaid Porridge

Servings: 4

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Products Used in this Recipe

Heart Health Month
Steel Cut Oats

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