As long as I live I have never skipped breakfast; I strongly believe that breakfast is one of our most important meals; it sets you up for a good start of your day. Funny enough, I have never been a person of a very elaborate breakfast; when I grew up, my mother always prepared us a whole wheat sandwich with cheese and a glass of milk; that was our traditional Dutch breakfast. Later, I preferred my cold cereals with milk or yogurt or oatmeal and a glass of fruit juice; an Overnight Oats and Grits Breakfast Porridge would be something I would possibly during a holiday. When I was grocery shopping these blueberries and raspberries were calling me and fruit is something that is hard to resist, so I promised myself, that I would make a cereal fruit breakfast.
I love oats and I love grits; especially the coarse ground grits as that adds another texture, you know me and texture. I decided to make both, and it should be warm, so it became this breakfast porridge. I used steel cut oats and soaked them overnight in milk and I did the same with the coarse ground grits. The following morning, each grains was cooked in milk and then poured into a bowl. Cooking grains in milk is potentially tricky, since you have high probability for forming clumps and burning the bottom of the pan, but if you stir it regularly it will come out just the way you want it.
The thickness of the porridge is something that you can adjust to your liking. I like mine really thick; and for that I don’t add more milk than necessary, just enough for the oats and grits to absorb. Clearly if you want it thinner, just cook it in more milk.
Once the porridge is done, pour it in a bowl, so both types of porridge meet in the middle, then decorate with your blueberries and raspberries and sprinkle with honey if you need some additional sweetness. Personally, I like it without the honey, as both grains have so much flavor already and the fruits add sweetness enough, but hey, knock yourself out if you like to add loads of honey and please enjoy, while it’s warm.