Making porridge in the steam cavity is joyful. There is no need to keep returning to check on the porridge and find it welded to the base of the pan. Instead, you simply pop the ingredients into a metal tin and press start. The steam cavity cooks the porridge beautifully and evenly in under 10 minutes.
- 50g jumbo oats
- 200ml coconut milk from a carton or any milk of choice dairy or non-dairy
- ¼ teaspoon of ground sweet cinnamon (optional)
- Fruit of choice for the topping – mango or plums chopped (optional)
- ½ tablespoon of chia seeds or other seeds of choice to top (optional)
- ½ tablespoon of maple syrup to serve (optional)
- Firstly, ensure your steam cavity is filled with fresh water, is clean and ready to go. For this recipe you need the wire rack only.
- Use a metal, rectangular or square roasting/baking dish (ideally a gastronorm ¼ size 10cm deep but a small roasting dish or other metal dish would work well) and place the oats, milk and cinnamon into it and mix well.
- Place the dish onto the wire rack in the steam cavity and cook for 7 minutes at full 100° steam.
- When the porridge is done, give it a good stir and let it sit for a couple of minutes.
- Add the toppings of your choice and enjoy!
- The cooking time in the steam cavity may vary slightly by one or two minutes depending on if you have a nexus steam cavity or a standard built in steam cavity. If the porridge is slightly dry when taking it out of the cavity simply add a couple of tablespoons of milk give it a stir and allow it to sit for a minute.
- Easily double the recipe. The beauty of steam cooking is that you do not need to double the cooking time!
- Cinnamon goes great with plums or mango for the topping. Other fruits that would work with or without cinnamon are banana, blueberries, strawberries, raspberries. Chopped apple or pear will give a nice crunchy texture. You could also add some chopped dates or prunes for extra sweetness.
- Any milk will work in this recipe – you could use almond or other nut milks, normal dairy milk or you could go half milk and half water for a less creamy porridge.
This recipe has been developed especially for Rangemaster by Product Demonstrator, Lindsey Payne.