Cooking From Memory ~ A Recipe Journal

Three Bears Porridge with Caramel Oat Topping

About 125 miles north of Duluth, Minnesota there is a Lodge which sits right on the edge of Lake Superior. Naniboujou is a very special place where Nancy Lee and I have hosted and led a half dozen 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 8 little habits that will transform any 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:

The Porridge

Ingredients ~

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

Method ~

For the Porridge: Combine the oats, cracked wheat, cinnamon, salt and milk in a large saucepan—large enough to accommodate the expanding oats. 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. Cook approximately 8-10 minutes, or until the oatmeal is thickened.

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.

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