Browned Butter Porridge with Orange & Chai Soaked Sultanas
Serves 4
With a couple extra steps and a warm bath of milk we’ve turned oatmeal into an indulgent, special breakfast with the same comfort we all love. The orange scented and chai spiced sultanans turn this bowl into some truly special. If all of that whole milk feels a bit excessive feel free to substitute some with water.
Porridge:
2 tablespoons unsalted butter
1/4 cups rolled oats
3 cups whole milk
3 tablespoons maple syrup (plus more for serving)
1 teaspoon vanilla extract
pinch salt
In a large saucepan over medium heat, melt the butter and cook until it turns golden brown and nutty. Stir in the oats and toast them for a couple of minutes until fragrant and their color has deepened. Pour in the milk, then stir in the maple syrup, and vanilla extract. Cook, stirring often, until the porridge thickens and the oats are tender, about 10 to 15 minutes.
Serve warm, with extra maple syrup and orange soaked sultanas.
Orange & Chai Soaked Sultanas
1/3 cup water
Zest and juice from 1 large orange
1 Chai tea bag
1 teaspoon vanilla extract
1 cup sultanas (golden raisins)
In a small saucepan add the water, orange zest and juice, Chai tea bag, and vanilla. Bring to a boil then turn off the heat. Stir in the sultanas and let sit until cool. Serve over porridge.
Store any leftovers in an airtight jar.