Oat porridge with molasses

Molasses is a dark viscous syrup which is derived from the process of refining sugar from various plants, such as sugarcane, sugarbeets, or pommegranate amongst others. They are crushed to release the juice and then boiled down till sugar is crystalized. After sugar is removed, what you are left with is molasses. The process might be repeated, and with each time molasses gets darker and more flavoursome.

Molasses has a high sugar content, but is also rich source of vitamin B6 as well as some minerals. It’s difficult to describe what molasses taste like, but it’s not overwhelmingly sweet, slightly savoury, almost umami. It has hints of liquorice, and a bit of bitterness.


1/2 cup Jumbo oats

a pinch of salt

1 tsp cinnamon

2 cups water or milk

stewed apples

1-2 tbsp molasses (the darker molasses will be less sweet than the light ones)

Put oats and milk or water in a pot, and bring it to a boil. Add a pinch of salt and cinnamon. Turn heat down and simmer till it’s reached your favourite consistency. I prefer it slightly chunky, where you can still see oat flakes.

Mix in stewed apples and molasses. You might want to add something to sweeten your porridge, depending on whether your apples were sweet, or had added sugar. Taste and adjust to your liking.

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