porridge-y, vanilla-scented mixture

3 cups water
pinch of salt, preferably flaky sea salt
1 cup oat bran
1 teaspoon vanilla extract

toppings (for each serving)

1 tablespoon toasted walnuts moistened with 2 teaspoons maple syrup
1 tablespoon dried but moist cranberries, tart (Montmorency) cherries, blueberries, and/or diced apricots

finish (for each serving)

2 tablespoons coconut milk

procedure

For the porridge, place the water and salt in a 4-quart saucepan (preferably with a release-surface interior). Bring the water to a bowl over high heat and stir in the oat bran in a steady stream. Immediately reduce the heat to low, partially cover, and simmer the oat bran for 10 minutes, stirring the mixture frequently during this time. The porridge should be only moderately thick. For a thicker porridge, simmer the oat bran without the lid for an additional 2 minutes. If you have used a fairly deep saucepan, you may have to simmer the mixture a little longer to create a somewhat denser porridge. Off the heat, stir the vanilla extract into the oat bran.

Spoon the oat bran into individual bowls. Accent each helping of the porridge with the toppings, finish with the coconut milk, and serve immediately.

creates

four generous servings

notes

◊ whole milk can replace the coconut milk
◊ blue agave can replace the maple syrup
◊ pumpkin seeds, almonds, pecans, or sunflower seeds can replace the walnuts