Authentic home cooking from Spain, with US measurements. 
Cooked Oatmeal / Porridge
Today, on International Women's Day, I want to dedicate this recipe to my mother (who is no longer with us). She used to make this for us for dinner during times when money was tight, because it was simple and affordable. She usually made it with water, but I prefer it with milk—both ways turn out well. I'm sharing the recipe as my mom made it, but this is a very versatile dish that you can enjoy with chopped fruit, nuts, or cocoa powder.
Cooked Oatmeal / Porridge
Today, on International Women's Day, I want to dedicate this recipe to my mother (who is no longer with us). She used to make this for us for dinner during times when money was tight, because it was simple and affordable. She usually made it with water, but I prefer it with milk—both ways turn out well. I'm sharing the recipe as my mom made it, but this is a very versatile dish that you can enjoy with chopped fruit, nuts, or cocoa powder.
Open in Cookpad AppSteps
- 1
Pour the milk into a saucepan and heat over medium-high. Add the oats and cinnamon to the cold milk and start stirring.
- 2
When bubbles begin to form and the milk is heating up, the oats will thicken. Add the tablespoon of honey and keep stirring constantly to prevent sticking. From this point, cook for up to 4 minutes until you reach your desired thickness.
- 3
My mom served this with saltine crackers, and we would break them into pieces and mix them into the oatmeal. As always, adjust to your taste.
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