Muas: Italian Breakfast Porridge

Meet muas, the north Italian alternative to oatmeal
36 Ratings
100% would make again
Photo: Dave Katz/ Tasting Table

There's a bite in the air. Fight it like they do in South Tyrol with muas, a warm and filling porridge made with just a few pantry staples: milk, flour and eggs. Top it with brown butter and cinnamon sugar for a perfect start to the day. Buon giorno!

To learn more, read "Muas in the House."


Recipe adapted from Franz Mulser, Gostner Schwaige, Alpi di Siusi, Italy

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


2 cups whole milk

½ cup water

¼ teaspoon salt, plus more to taste

½ cup whole wheat flour

2 large eggs, beaten

2 tablespoons brown butter

½ teaspoon ground cinnamon

2 teaspoons granulated sugar


1. In an 8-inch cast-iron skillet, combine the milk, water and salt. Place over medium-high heat and bring to a boil. Add 1 tablespoon of flour at a time, whisking constantly, until all of the flour has been added, about 5 minutes. Reduce the heat to medium and cook at a low simmer, stirring occasionally with a wooden spoon, until the muas has thickened and formed a skin, 12 to 15 minutes.

2. When the mixture has thickened, add the eggs to the pan, lightly mixing to incorporate. Continue to cook until the bottom sets, another 1 to 2 minutes, then remove from the heat. Taste and adjust the seasoning with salt. Drizzle with brown butter and top with cinnamon and sugar. Serve immediately.

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