Monica Corrado opens this week’s In the Kitchen with Monica livestream with a seasonal look at porridge—the original breakfast cereal. As the weather gets colder, she explains how a warm bowl of properly prepared grains can make a hearty autumn or winter breakfast and walks through her preferred method for preparing oatmeal.

Highlights include:
-The differences between oat groats, rolled oats, and steel-cut oats
-Why Monica recommends choosing organic oats and soaking, sprouting, or fermenting grains before cooking
-Her simple “1-2-2” formula for soaking and preparing oatmeal
-Using whey, yogurt, kefir, lemon juice, or apple cider vinegar as part of the soaking process
-Why she recommends serving porridge with traditional fats such as butter, ghee, raw cream, or coconut cream
-Adding warming spices such as cinnamon and ginger for autumn and winter
-How sprouted oats can simplify preparation, plus a look at Dr. Cowan’s Garden Small-Batch Sprouted Granolas
-A Q&A covering overnight oats, steel-cut oats, spices, grits, gluten-free oats, sprouted grains, and more

Monica closes by encouraging viewers to bring porridge back to the breakfast table, choose good-quality organic or sprouted grains, prepare them traditionally, and serve them warm with plenty of nourishing fat.

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