Ingredients
- 160 g large-flake rolled oats
- 30 ml maple syrup
- 600 ml milk
- 240 ml water
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 30 g butter
- Toasted nuts and berries, for serving
Method
- Bring milk, water, salt, and cinnamon to a gentle boil.
- Stir in the oats and simmer for 5 to 7 minutes, stirring occasionally.
- Remove from the heat and stir in the butter and maple syrup.
- Rest for 2 minutes, then serve with nuts, berries, and extra maple syrup.
Conversion and rationale
Original sweetener (classic version): 25 g brown sugar
Conversion used: Use 30 ml maple syrup in place of 25 g brown sugar; no liquid reduction is necessary because porridge tolerates the small addition and is finished off the heat.
Why Quebec maple syrup: Maple dissolves directly into hot oats and gives a clean caramel flavor with no refined sugar. The combination is simple, filling, and strongly associated with Quebec pantry ingredients.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →