3 cups whole milk, or more, to taste

Zest of 1/2 orange, removed with a vegetable peeler

3 tablespoons maple syrup

1/4 teaspoon ground cinnamon, plus more for sprinkling

Pinch of Kosher salt

1 cup steel-cut oats

1/2 cut dried medjool dates, chopped

1/4 cup pecans, toasted and chopped

1 banana, sliced, for serving

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1. In the lid of the Dutch oven, combine the milk, orange zest, maple syrup, cinnamon and salt. Bring to a simmer.
2. Put the oats into the Dutch oven and ladle in half the warm milk mixture. Bring to a simmer and cook until absorbed, about 8 minutes. Add the rest of the milk a ladle at a time, waiting for it to be absorbed before moving on (as if you were making risotto). The entire process will take 20 to 25 minutes, depending on the brand of oats you buy, ending up with a thick creamy porridge. If you want a slightly soupier porridge, stir in another ¼ cup or so of milk at the end. Discard the orange zest and serve the porridge warmed in bowls.
   Top each serving with some of the dried dates, toasted pecans, and sliced bananas. Don't forget to sprinkle with extra cinnamon!

Pro tip:

To make a coconut flavored porridge, reduce the amount of whole milk to 1 ½ cups and combine with one 14 ounce can of coconut milk. Proceed with the rest of the recipe as directed. Top with some unsweetened toasted coconut, chia seeds, and fresh mango chunks.