February in Seattle: despite the fact that it's literally the shortest month, it always feels never ending to me. It's that bridge month between winter and a tiny glimpse of spring, when we all start counting down the days until daylight savings time. Or said another way, it's a major oatmeal, cocoa and hunker-down month and this year is proving to be no exception. Except now with two small people instead of just one, I'm all about taking as many shortcuts as possible, so hellllooooo Instant Pot oats!
Porridge is not the sexiest of breakfasts, it's true. It doesn't have a stylish name like strata or shakshuka, and it doesn't have perfectly domed tops like your favorite fruity muffin. It doesn't crumble into delightful bits like a good scone nor does it fall into buttery shards like a well-made croissant. But when you wake up and it's 17 degrees outside (as it has been, give or take a few, for the last week), there's nothing that satisfies like a bowl of porridge or oatmeal. It's warm and hearty and can be made sweet or savory with any number of toppings. The problem? Over the years, it's gotten a bad rap as gluey or gummy or just downright boring or dutiful -- and it's because not everyone knows the secrets to making a great pot of warm morning cereal. So let's talk porridge (also: my cookbook comes out this month! So let's take a peek inside, shall we?)