Recipe · Serves 2 · 12 minutes · 16 September 2026
One-pot porridge for a cold morning
Oats, milk, salt and ten minutes in the 16 cm casserole. The pot goes straight to the table and nobody washes a saucepan.
This is breakfast in the workshop from October to March. We make it in the 16 cm Casserole Pot on the hot plate by the kiln, but any hob will do.
What you need (for two)
- 100 g rolled oats
- 300 ml whole milk
- 300 ml water
- A good pinch of salt
- To serve: brown sugar, stewed apple, a spoon of cream
Method
- Toast the oats in the dry pot for two minutes over a medium heat, stirring. They should smell like biscuits.
- Add the milk, water and salt and bring it to a gentle simmer.
- Stir for eight minutes with a wooden spoon, until it is thick enough that the spoon leaves a trail.
- Put the lid on and take it off the heat for one minute. It thickens a little more.
- Take the pot to the table and serve into Wide Serving Bowls.
Cleaning up
Fill the pot with warm water as soon as it is empty and leave it while you eat. Enamel is glass, so oats lift off it without a scourer. Our care guide has the rest.
