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Porridge and oatmeal are very similar to each other, with the main difference being that porridge often contains multiple types of grains. This one combines quick cooking steel cut oats, quinoa, and bulgur, but you can use any combination of grains that cook about the same amount of time. I add some milk as well for a creamier result, top it all off with some berries, almonds, maple syrup and fresh mint.
Using sous vide for grains has surprisingly turned into one of my most common uses of my machine. It removes the cleanup and I never have a pot boil over.
You can even use this for sous vide food prep, especially using the sous vide, chill, reheat method. I'll often just cook extras and leave them in the Mason jar in the refrigerator and reheat them as needed. You can then top with anything, from simple whole berries to something more complex like brown butter and cocoa nibs.
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Preheat a water bath to 183°F (83.9°C).
Combine all of the ingredients in a pint Mason jar. Screw the lid on the jar until it's finger tight, basically until you feel medium resistance when tightening using only your fingertips. This will allow some air to escape during the sous vide process and help prevent breakage. Shake up the Mason jar then carefully place it in the water bath. Cook the porridge for 30 to 45 minutes, until the water is absorbed and the porridge is cooked through, shaking the jar once or twice during the process.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Spoon out some porridge into a bowl. Drizzle with the maple syrup, then top with the remaining ingredients.
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