There are some moments of beauty on our farm that are so magical they stop me in my tracks. This was one of those moments.
When I was a little girl living on the prairies of Alberta, Canada, I used to wake up with my brothers in the wee hours of the morning to eat breakfast before they headed out into the cold darkness for hockey practice. My Mum would make us variations of porridge: porridge with plump raisins, honey, and farm fresh milk, chocolate porridge for special occasions, and, my favorite, porridge with butter and dark brown sugar. That’s what we had this morning with the twist of Muscovado sugar and lovely black currants. As always, it filled my belly and my spirit with warmth and coziness.
Black Currant Porridge with Butter and Muscovado Sugar
1 cup rolled oats
2 cups water
1 tsp ground cinnamon
1/4 black currants
pinch of salt
2 Tbsp butter, divided
2 Tbsp Muscovado sugar, divided
- In saucepan combine oats, water, cinnamon, currants, and salt. Bring to boil over medium high heat and cook, stirring occasionally, about 4-5 minutes until porridge is done.
- Divide porridge between two bowls topped with 1 Tbsp each of butter and Muscovado sugar.