The perfect oat pour-overs

Oat couture? Porridge has seen a major rebrand from austere, “please sir, I want some more” breakfast staple to cool comfort food.

Take chef April Bloomfield’s version: a mix of steel-cut and rolled oats, cooked in water, milk and a pinch of Maldon salt until creamy, then finished off with maple sugar. More indulgent dessert than bowl of boredom, if you will. And that’s something we can totally get behind.

This is food ed Abi’s take on the trend.

Creamy oats

Place 100 g rolled oats and ½ t salt in a small saucepan over a medium to high heat and cover with 1½ cups milk or almond milk and 1 cup warm water.

Stir until the mixture boils, then reduce the heat and simmer for 3 minutes, or until cooked through.

Sprinkle over 1 T grated fresh coconut, 2 t Demerara sugar and drizzle with either condensed milk, almond milk, coconut milk or cream.