It is a sign that I am reading a large number of American blogs, and spending lots of time on Pinterest that I used oatmeal rather than porridge in the name of this post.
We are still getting to grips with and experimenting with our new sous vide machine; it is a slow burn love affair – akin to gently falling in love with a good friend rather than the thunderbolt of love at first sight – we need to get used to and get to know each other and understand our mutual quirks and foibles.
Also the sous vide needs to earn its space – in the Fuss Free kitchen counter space is prime real estate and the machine is competing with the kettle, toaster, coffee grinder, Vitamix and stand mixer.
The latest sous vide hit is overnight oatmeal or porridge; creamy, sweet and cooked to perfection and topped with plump soft raisins. I am fussy about my porridge – it needs to be just right – fairly runny but not too milky and with a good flavour of oats and grains. I gobbled up the jar tout suite this morning – usually I start a bowl then halfway through run out of both steam and interest and hand the remainder over to Ed to finish (I am fairly sure he serves himself less as he knows what will happen).
This not only gets bonus points for needing no prep in the morning – open the sous vide, grab the jar and you are ready to go, but it is also cooked in a reusable jam jar; the use of some single use plastic pouches with the sous vide is unavoidable, but I’d rather use a glass jar as often as possible.
I like to mix my grains up – and our porridge base usually contains a mix of pinhead oatmeal, jumbo rolled oats, rye, barley and wheat flakes. This batch used equal quantities of rolled oats, pinhead oatmeal and a little bit of barley.
Of course you can also make this in your crockpot or slow cooker – I set mine to low.
- 2/3 cup porridge base – try half oats and pinhead oatmeal
- 2/3 cup milk of your choice
- 2 tsp raisins
- 1 tsp maple syrup or honey
- 2 half pint / 300ml glass jam jars with lids
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Add 1/3 cup oat mix and 1/3 cup of milk to each jar, top up with a half cup of water.
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Add the raisins and the maple syrup or honey and firmly screw the lids on.
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Cook overnight for about 10 hours in the sous vide at 60C / 140F. Make sure that the lids of the jars are above the water level in the sous vide. Or make in your slow cooker or crockpot set on low.
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Franglais kitchen, Nazima says
love this idea Helen. I love soaked oats overnight and ususally just warm them gently in the microwave in the morning but this will be on my todo list as I am sure the oats must have a lovely texture
Helen says
They were velvet soft and so creamy. Good for a family too with staggered breakfast times, as you can just grab your pot as you get up and go.
Glamorous Glutton says
Oooh this sounds good. Like you, I’m learning about my Sous Vide, what its good for and what its great for. GG
Helen says
I am really enjoying the machine, but it is a steep learning curve. Our lamb shanks the other night were really not very good sadly.
Marie says
I am a fairly new sous vide user and like you I’m having mixed results. I’m not blown away yet although my husband reckons that the burger I cooked sous vide a couple of weeks ago was one of the best he has had! We can’t live on burgers though so I will have to persevere. My circulator will have to earn it’s place. Do you submerge your jars or leave the lids above water?
Helen says
I left the lids about water, as they were screw top rather than the ones with a rubber seal.
London Unattached says
sounds great! although as a non-breakfast eater I’d only do this when I had family staying
Helen says
Best porridge ever Fiona!
Dannii @ Hungry Healthy Happy says
Sounds delicious. I love overnight oats – great healthy breakfast to wake up to.
Helen says
So creamy and velvety smooth. Will be repeating.
Jan says
Yum – that looks delicious Helen. I must give this a go!
Janie says
Looks delicious Helen, and cooking it in the jars is a great way to prevent excess plastic waste.
Janie x
Helen says
Only way to make porridge now! I suspect you could do it overnight in a slow cooker set to warm too.
Urvashi says
yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm is all I can say. Like you I am very fussy about my porridge. I like the idea of it being velvety
Helen says
It was out of this world. I love that we can cook and serve it in jars too. Far better than plastic pouches.
Nayna Kanabar (@SIMPLYF00D) says
Interesting this is the longest cooking oats I have come across.(joking)
Katie says
Wowzers! This sounds like the kind of brekky you’d get in a luxury boutique hotel.
Helen says
Absolutely delicious!
Janice Pattie (@FarmersgirlCook) says
Excellent idea!
Helen says
Best porridge ever Janice!
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Veronica says
Hi Helen- this may be a stupid question, but once cooked, do these store well? Like, if I made a batch, would I be able to refrigerate the extra servings to heat up later? I know everything is better fresh, but as a singleton, it would be great to make a bunch ahead of time for the work week! Thanks so much!
Helen says
YOu could Veronica, but the idea is that it is fresh from the slow cooker or sous vide every am.
Esther says
Best creamiest oatmeal ever! Thanks so much for sharing your recipe. :-)
Helen says
Thank you. I think that the long slow cooking really makes a difference.