Steel Cut Oat Porridge Base
  • 2 tablespoons neutral coconut oil or ghee (not vegan)
  • 1½ cups steel cut oats
  • 5 cups of purified water, plus more if needed
  • sea salt
  1. Warm the coconut oil/ghee in a medium saucepan over medium heat. Add the oats and toast them for a few minutes, until fragrant. Add the water and a pinch of salt, and bring to a boil. Low the heat to a simmer and cook, covered, for 25-30 minutes, until creamy. Stir periodically to prevent the oats from sticking to the bottom of the pan. Keep refrigerated until ready to use.
Recipe by Golubka Kitchen at