Three Bears Porridge
Served at Naniboujou Lodge in Grand Marais, Minnesota.
Servings: 4
Print Recipe
Ingredients
- ¾ cup old-fashioned oats, uncooked
- ¼ cup cracked wheat
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- 3 cups milk
- Topping:
- 4 tablespoons butter
- 1 cup brown sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 2 cups old-fashioned oats
- 1 cup currants (optional)
Instructions
- In medium saucepan, combine the ¾ cup of old-fashioned oats, cracked wheat, cinnamon, salt, and milk. Slowly bring to a boil; immediately reduce to a simmer and cover. Cook approximately 8 to 10 minutes.
- Meanwhile, prepare the topping. Preheat oven to 325°. In a small saucepan, melt the butter and add brown sugar, vanilla, and ¼ teaspoon of salt. Cook only until the sugar dissolves.
- Put 2 cups of old-fashioned oats into a bowl and pour the hot sugar mixture over. Mix well.
- Spread onto an oiled cookie sheet. Bake 10 minutes or until golden brown, stirring once.
- Sprinkle ½ cup of topping mixture over each serving of hot porridge. Sprinkle with currants if desired.
