Cinnamon and Vanilla Porridge
Oat porridge cooked in milk, flavoured with Madagascar cinnamon and Bourbon vanilla, ready in a few minutes.
- Prep 5 min
- Cooking 15 min
- Total 20 min
- Serves 2 servings
- Difficulty Easy
Porridge comes together in a few minutes on the hob, by letting oats swell in milk until the texture turns creamy. Cinnamon and vanilla flavour the milk from the start of cooking.
The Ceylon cinnamon in this porridge, which our family grows in Vangaindrano, in the southeast of Madagascar, pairs well with the vanilla. The Bourbon vanilla powder, which our family grows and prepares in the SAVA region, in north-eastern Madagascar, rounds out the fragrance of the hot milk.
Preparation
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Pour the milk into a saucepan with the oats, cinnamon, vanilla powder and salt.
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Bring to the boil, then lower the heat and cook over medium heat, stirring regularly, for 10 to 15 minutes.
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Keep cooking until you reach the desired consistency: the longer it cooks, the thicker the porridge.
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Divide between bowls and serve hot.
The little extra that changes everything
Stir regularly during cooking so the oats do not stick to the bottom of the saucepan and to get a nice even texture. The pairing of vanilla with spices such as cinnamon is detailed in vanilla and spices: pairings and uses. Our products for this recipe: Madagascar cinnamon and Madagascar Bourbon vanilla powder
