Some mornings, when eggs just won't cut it, I reach for porridge made from steel cut oats. They differ from rolled oats (read less processed) because the husk is removed & the inner portion of the oat kernel is cut into only two or three pieces by steel discs. Golden, nutty delight in a bowl. For the sake of my sanity while making smaller portions, I use McCann's quick-cook oats (the normal ones take about 45 min to fully cook but is perfect if you have a slow cooker & a large crowd). The proportions below are so yummy that Elijah exclaims with every bite.
3/4 cup water for every 1/2 cup dry oats (thickens to allow for)
1 Tbsp butter
3-5 Tbsp heavy cream or whole milk
1 Tbsp brown sugar (or agave nectar for the babe)
1 tsp cinnamon
handful of dried fruit (we like blueberries best)
Boil water, add oats & simmer uncovered 4-5 min before throwing in the
dried fruit to plump for the last min or so of cooking. Remove from heat & stir in all other ingredients. Serve in generous portions, as it's extremely satisfying & very cozy when you have to get up early!