Whole Oat Porridge with Winter Squash and Ginger from “Whole Food Cooking Every Day” by Amy Chaplin

Instructions

1. Whole Oat Porridge Base:
2. Drain and rinse the oat groats and transfer them to an upright blender. Add the 4 cups (960 ml) water, cinnamon, and salt and pulse until the grains are coarsely ground.
3. Pour into a medium pot and bring to a boil over high heat, whisking frequently. Cover the pot, reduce the heat to low, and simmer for about 20 minutes, stirring occasionally to prevent sticking, until the grains are soft and the porridge is creamy.
4. Serve hot, with any of the toppings suggested on page 32. Pour leftover porridge into a widemouthed glass jar or other container and allow to cool, then cover tightly and store in the fridge for up to 5 days.
5. Whole Oat Porridge with Winter Squash and Ginger
6. Put the ginger in an upright blender, along with the water and salt from the base recipe, and blend until smooth.
7. Add the drained oats and continue as directed. Add the squash to the pot along with the oat mixture and cook as directed until the porridge is creamy and the squash is soft.
8. Add the tamari and adjust the seasoning to taste. Serve with any of the savory toppings suggested

• Servings : 4-6
• Ready in : 40 Minutes
• Course : Breakfast, Porridge
• Recipe Type : December Recipes, February Recipes, January Recipes, November Recipes, October Recipes
• Ingredient : Butternut Squash