OATMEAL
20 January 2010
Oatmeal
OATMEAL
An unctuous, warm, stick to your ribs breakfast cereal, made from an easy recipe that can be thrown together in a matter of minutes and eaten with a vartiety of spices, fruits, nuts or just brown sugar.
With all this going for it, why did I avoid oatmeal like the plague when I was little… I mean to the point that you couldn’t force the spoon down my throat! I think it came down to the texture, which with years and maturity…. I have come to like.
A few TIPS for making oatmeal :
- add the salt at the end for a creamy texture
- the finer the oats the faster they cook
- heat your bowls
- serve with warm milk
- Scottish superstition - stir clockwise with your right hand to avoid evil
OATMEAL RECIPE : ERIKA ALLISTON, Sweet Pea Blog
For two servings:
- 250mL milk
- 250mL water
- 75g (2.5oz) rolled oats
- pinch of salt
- extra warm milk for serving
- brown sugar for serving
- Put bowls in the oven
- Bring milk and water to a boil in sauce pan
- Add oats, bring to boil, then reduce to simmer
- Simmer for 10-15 minutes
- Serve in warm bowls, topped with warm milk and brown sugar
21 January 2010 at 12:40 am
mmm, that’s what I ate this morning for breakfast! steel cut oats with fresh cranberries, walnuts and hazelnut extract. delightful.
cheers,
*heather8
21 January 2010 at 4:46 pm
Heather,
I almost made oatmeal this morning but had run out of milk! I like your idea of using cranberries.
21 January 2010 at 12:55 pm
MMMM,..your oatmeal is simple but tasty!
21 January 2010 at 4:50 pm
Sophie,
some of the most delicious recipes seem to be the simplest.
In general I like how the Italian’s think about cooking – each ingredient should have a voice and not be over crowded!
28 February 2010 at 11:53 pm
I love porridge…every morning! My current fad is bananas and brown sugar – I’m looking forward to breakfast already!
Loving the blog, and bonus brownie points for being in La Suisse!
Rosie
1 March 2010 at 10:28 am
I find that when I eat porridge for breakfast I am not hungry until lunchtime. Plus as you say there are so many different things you can add to it.
Are you in La Suisse ?
Erika