- Stove
- Scale
- 1.5 Quart Pan
- Spoon
- Bowl
Materials:
- Steel Cut Oats - 60 g
- Coconut Oil - 10 g
- Water - 560 g
- Sorghum Syrup - 30 g
- Salt
- Put the oil and oats into the pan and place over medium high heat.
- Stir continuously until the oats smell toasty and you hear them starting to pop.
- Add water and salt.
- Bring to a rolling boil.
- Lower heat to maintain the boil.
- Cook for 35 minutes.
- Pour into bowl and add sorghum.
- Let stand to cool
Observations:
A little too thin, likely cut water to 450 g.
Letting it sit tightened up the slurry a bit.
Filling and tasty.
Letting it sit tightened up the slurry a bit.
Filling and tasty.