Creamy Cinnamon Oatmeal Porridge

Creamy Cinnamon Oatmeal Porridge
There are days when a smoothie just isn’t going to cut it for breakfast.  On these days I wake up craving something warm, filling, and cinnamon-y.  These days call for homemade spelt waffles, fresh from the griddle.
But, if you’re anything like me, you don’t end up with warm, delicious spelt waffles.  Nope, if you are me, you end up oddly crispy, yet somehow undercooked waffle-imposters because you decided that you didn’t need to follow a recipe for waffle batter.  (Apparently, Sonnet, apparently… you do.)  
No harm done though, because smarty pants you, you had some steel cut oats soaking.  Looks like you get to indulge in that hearty, delicious breakfast after all.  

Creamy Cinnamon Oatmeal Porridge
The key to this porridge is soaking the oats for 12 – 24 hours.  Soaking grains increases their digestibility and makes them more nutritious.  Most grains contain phytic acid which can block mineral absorption during digestion, but soaking and fermenting grains neutralizes this acid and allows your body to absorb more nutrients.  In cool weather, soak the oats for a full 24 hours and in hot weather, soak them for 8 – 12 hours.  I recently soaked and fermented my oats for two days, resulting in a very intense, sour porridge.  For most palates, I would definitely recommend sticking with 12 – 24 hours.

The other important aspect of this recipe is the cinnamon.  I love using cinnamon in my cooking because it helps to balance blood sugar and decreases inflammation.  Sounds like a win-win! Eat up!
Note: If gluten-free, be sure to choose Bob’s Red Mill brand for steel cut oats.  Although oats are naturally gluten-free, they are often contaminated with wheat during processing.  
Creamy Cinnamon Oatmeal Porridge
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 2 - 4
  • 1 cup steel-cut oats
  • 5 cups water
  • sea salt to taste
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  1. Soak oats for 12 - 24 hours in 2 cups of water. Keep container covered to keep dust and flies out. The oats will absorb most of the water.
  2. When oats are done soaking, bring an additional 3 cups of water to a boil. Lower the heat and add the soaked oats with any remaining water. Add the cinnamon and nutmeg and stir until the oats are hot and have absorbed all the water, about 10 - 15 minutes. Stir constantly as the oatmeal gets thicker to prevent it from burning. Serve warm with your favorite toppings.
Slightly adapted from Wild Fermentation
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  1. says

    I always drain off the excess soaking water and give my oats a quick rinse before cooking with fresh water. It keeps the oats from being so gluey.

  2. Kara says

    I have been enjoying your blog for a while now! I really like your site and all of the healthy recipes you create :) As I was reading this post I came across your sentence: “I recently soaked and fermented my oats for two days, resulting in a very intense, sour porridge.” THAT got my attention. I absolutely love that sourness you can achieve but I was disappointed when I read on and didn’t see how you fermented your grains! How did you go about fermenting your grain to get that delectable sourness?? I would LOVE to know.

    Thank you again SOO very much for your fantastic blog

    • Sonnet says

      Thanks Kara. To make the porridge sour, simply follow the directions below, but instead of 12 – 24 hours, soak them for 2 days. Hope that makes sense. So glad you enjoy the blog! :)

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