Ingredient

• 1 cup whole oat groats, soaked overnight* (SEE NOTE)
• 4 cups additional filtered water
• Pinch of sea salt
• Ingredients for 1 recipe Whole Oat Porridge, above
• 3 ½ cups cubed butternut squash
• 1 tablespoon tamari, more for serving
• 4 teaspoons grated fresh ginger
• ½ garlic clove, grated
• for serving: scallions, toasted pepitas, parsley, toasted sesame oil
• Ingredients for 1 recipe Whole Oat Porridge, above
• 1 tablespoon white miso paste
• for serving: avocado, tamari, scallions, sesame seeds, microgreens

Direction

1. For the Whole Oat Porridge (base recipe): Drain and rinse the oat groats and transfer them to a blender. Add 4 cups fresh water salt and pulse until the grains are coarsely ground. Pour into a medium pot and bring to a boil over high heat, whisking frequently. Cover the pot, reduce the heat to low, and simmer for 30 minutes, stirring occasionally to prevent sticking, until the grains are soft and the porridge is creamy. Serve hot, with desired toppings.
2. For the Butternut Squash & Ginger Variation: Follow the directions for the oat porridge recipe above, adding the squash, ginger, and garlic to the pot along with the oat mixture and cook as directed until the porridge is creamy and the squash is soft. Add the tamari and adjust the seasoning to taste. Garnish with scallions, pepitas, parsley, and serve with sesame oil and tamari, for drizzling.
3. For the Miso & Avocado Variation: Follow the directions for the oat porridge recipe above. Once your porridge has thickened, turn the heat off and stir the miso paste into the hot porridge until it's dissolved. If your porridge becomes thinner at this point (like mine did), continue stirring over low heat until it thickens, 15 to 20 minutes. Serve with sliced avocado, tamari, scallions, sesame seeds, and microgreens.