Thursday, October 29, 2009

Oatmeal weather

Actually, it's always oatmeal weather for me. Here's how I prepare it:

Basic Ingredients:
½ C. steel cut oats
2 C. water
2 tsps. extra virgin coconut oil
½ tsp. ground cinnamon
1 pinch salt
¼ C. raisins
1 T. raw honey

1 T. wheat germ
1 T. ground flax seeds

Bring water to a boil in a non-stick saucepan. Add all ingredients except for the honey and turn the heat down to a simmer. Cook on very low heat, stirring occasionally, for approximately 30 minutes. The oats should be creamy but still chewy. Add optional ingredients after removing from heat. I'm told this preserves the nutrients from being destroyed by the heat. Drizzle honey on top just before serving. Yields 2 bowls and a contented tummy.

This is one of three methods I use for cooking oats. During the week, I make it in a slow cooker and wake up pretending that my own personal chef got an early start and made this treat just for me. It's not so hard to pretend, really, what with steam rising from the pot and the kitchen smelling of cinnamon and freshly brewed coffee. I also make it with rolled oats when I'm in a hurry, but the recipe above yields the creamiest porridge, so I make it on Sundays, and then I have enough left over to start Mondays right. The older I get, the more I appreciate the simple goodness of oatmeal. Goldilocks and the Three Bears had the right idea.


Barb said...

Looks good! I'll have to try it.

Angela2932 said...

Yum! I just love steel cut oatmeal. I never heard of extra virgin coconut oil before. Is it good?

I've recently started making my steel cut oatmeal in my new rice cooker. OMG! It's the best! It comes out far creamier than in the slow cooker, and with its non-stick surface is a much easier clean-up. And I just can't pass up the opportunity to throw in some dried cranberries. . . .