Overnight Porridge

Soaking cracked wheat and rolled oats overnight in water with molasses and dried fruit transforms a lengthy grain cooking process into a quick morning reheat. The grains absorb the water while you sleep, softening enough that they only need 6-8 minutes on the stove or in the microwave to become creamy porridge.

Cracked wheat brings a chewy, nutty texture that regular oatmeal alone can’t match. Combined with rolled oats, you get a multi-grain porridge with more body and more interesting texture than any single-grain version.

Molasses adds a deep, mineral-rich sweetness that complements the earthy grains better than white sugar or honey would. The dried fruit plumps up during the overnight soak, becoming soft and juicy by morning.

No added refined sugar. The molasses and dried fruit handle all the sweetness.

Kitchen Tips

• Use regular cracked wheat (bulgur), not instant. Instant bulgur turns to mush during the overnight soak.
• Stir frequently while heating to prevent sticking and scorching on the bottom.
• Add more water or milk when reheating if the porridge thickens too much overnight. It absorbs liquid continuously.
• This keeps in the fridge for up to 3 days. Make a big batch and reheat portions through the week.

Variations

• Cinnamon apple: Add diced dried apples and a teaspoon of cinnamon to the overnight soak.
• Maple pecan: Swap molasses for maple syrup and top with toasted pecans before serving.