Cooking From Memory ~ A Recipe Journal


Naniboujou Three Bears Porridge with Caramel Oat Topping

Oatmeal

About 125 miles north of Duluth, Minnesota there is a Lodge which sits right on the edge of Lake Superior. Naniboujou. This is a very special place where Nancy Lee and I have hosted and led several marriage retreats through the years. It’s a place where we go to teach the Love List. It’s a place where we go to share “Eight Little Things That Make a Big Difference in Your Marriage.” It’s a place where we go to slow way down. It’s a place where we go to make good marriages great.

It’s a place where I go to eat stuff like this:

Ingredients for the Porridge ~

  • ¾ cup rolled oats
  • ¼ cup cracked wheat (bulgur)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 3 cups milk

Method ~

For the Porridge: Combine the oats, cracked wheat, cinnamon, nutmeg, salt and milk in a large enough kettle to accommodate the expanding oats. Cooking slowly (I usually begin by bringing the milk up to tepid then adding the rest of the ingredients) and stirring frequently to avoid scorching on the bottom of the saucepan, bring this just to a boil. As soon as it reaches the boiling and bubbly point, reduce the heat to low simmer, stirring another minute or two so it doesn’t scorch on the bottom of the saucepan. At this point you can either continue to cook this for approximately 8-10 minutes, or remove from heat, cover and let it “steam cook” until the oatmeal is thickened and you’re ready to serve it.

Ingredients for the Caramel Oat Topping ~

  • 4 Tablespoons butter
  • 1 Cup brown sugar
  • 1 teaspoon Vanilla
  • ¼ teaspoon salt
  • 2 Cups rolled oats
  • 1 Cup currants, craisins, or dried cherries
  • 1 Cup walnuts, chopped and toasted

Method ~

Preheat the oven to 325 degrees. In a small saucepan melt the butter over medium low heat. Stir in the brown sugar, vanilla and salt. Cook only until the sugar is dissolved. Place the rolled oats in a medium bowl. Pour the hot brown sugar mixture over the oats and combine well. Spread evenly on a lightly oiled baking sheet. Bake 5 minutes, stir, then bake another 5 minutes, stir and bake another 5 minutes or until golden brown.

Sprinkle one-half cup of topping over each serving of porridge. Sprinke with dried fruit and walnuts, if desired.

2 Responses to 'Naniboujou Three Bears Porridge with Caramel Oat Topping'

Subscribe to comments with RSS or TrackBack to 'Naniboujou Three Bears Porridge with Caramel Oat Topping'.

  1. B. Cukla said,

    i’m a fan of naniboujou lodge and would LOVE to have the recipe for their blueberry/coconut coffeecake. Do YOU have it. Would be indebted to you if you would post it.

    • Paul Gauche said,

      Hey friend,
      Thanks for checking out Cookingfrommemory. Lot’s of good stuff there, for sure! I do not have that recipe–at least it’s not in the Naniboujou cookbook. However, I’ll be there in November for a retreat and will try to get it. If you make a note to email me in mid-to late November, I’ll let you know if I was successful! Peace! Paul Gauche (pgauche@princeofpeaceonline.org)


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