December 19, 2016

Porridge Bowl With Cherries And Cocoa Nibs

Recipe: Kristen Eppich


  • 1 3/4 cups whole milk
  • 1 1/2 cups water
  • 1/2 tsp Koshersalt
  • 2 tbsp brown sugar
  • 1 piece cinnamon stick, about 1″ long
  • 3/4 cup rolled oats
  • 1/4 cup steel-cut oats
  • 1/2 cup pitted cherries, chopped, fresh or canned
  • 1/3 cup cocoa nibs
  • 1/2 cup plain Greek yogurt
  • 1/4 cup maple syrup


Yield: Serves 4

Prepare Porridge

  1. Combine milk, water, salt, sugar and cinnamon stick in medium-size pot over high heat. Bring to a simmer. Stir in rolled and steel-cut oats, and reduce heat to medium-low. Continue cooking, stirring often, until steel-cut oats are cooked through but still slightly firm, about 15 min.

Assemble Bowls

  1. Spoon porridge into 4 bowls. Divide cherries and cocoa nibs between bowls. Top each bowl with dollop of Greek yogurt and drizzle with maple syrup.

Michael Graydon and Nikole Herriott


House & Home January 2016


Stacey Smithers (props) Sasha Seymour (food)