This recipe wasn’t supposed to be like this. I started off by soaking some steel cut oats in a bowl of water overnight with the intention of making some heartwarming Oats porridge for breakfast since the temperature is in the minus 30 degrees Celsius. It’s freezing cold and only porridge as fuel in the morning gives us the warmth to venture outside!
Back to my oats…..soaked overnight.
Rinsed out the water in the morning, added some more and put it to boil. That’s where everything normal ended, as I opened my spice cupboard to get some cinnamon but saw my fancy new bottle of Spanish Saffron that was calling out to go into the porridge.
Unable to resist the temptation, I added the saffron, followed by slivered almonds, chopped up pistachios and some rose water whilst I was at it too along with some crushed dried rose leaves. Some sugar and milk joined in the mix and a little pinch of salt.
Once it had thickened up nicely, I added some more chopped nuts and dried rose petals for garnish as well some extra crunch.
It was a beautiful, fragrant and heart warming breakfast. None of the boys complained about anything, and they still wanted some more for their mid-morning snack! A recipe to save as I know this one will be demanded every time I soak the oats…..like tonight! Its only -37c with wind chill right now with some more snow predicted for tonight. *sigh*
- Steel cut oats, soaked overnight in water
- A handful of almond slivers
- A handful of pistachios, peeled and chopped
- 1 tsp rose water
- A tbsp of dried rose petals
- A few strands of saffron
- Water and milk as required
- A pinch of salt
- Suger to taste
- Boil the oats in water on medium heat and add the saffron and the nuts (reserve some for garnishing).
- Add the rose water and the rose petals and allow to cook for about 10 minutes.
- Stir in the milk and cook until the oats are fully cooked.
- Stir in a pinch of salt and add the sugar to taste.
- Serve hot with some extra chopped nuts and dried rose petals as a garnish.