Steel cut oat porridge

Steel-cut oats (also called Irish or Scottish oats) take longer to cook than rolled oats but are creamier and chewier.

1 1 / 4 cups skim milk

1 whole cinnamon stick

1 / 4 teaspoon coarse salt

1 cup steel-cut oats

1 banana

4 Medjool dates, coarsely chopped

2 tablespoons brown flaxseed

• Bring 3 cups water, 1 cup milk, the cinnamon stick, and the salt to a boil in a medium saucepan. Stir in the oats. Return to a boil. Reduce heat; partially cover. Cook, stirring occasionally, until the mixture is thick and the oats are tender, about 25 minutes. Discard the cinnamon stick.
• Cut the banana crosswise into 1 / 4 -inch-thick rounds. Top the porridge with the banana and dates. Sprinkle with flaxseed. Drizzle each serving with 1 tablespoon milk.

SERVES 4