This oatmeal is called “The Very Best Oatmeal” in Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons
The Very Best Oatmeal
Serves 3
Adapted from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons
- 1 1/2 Tbsp unsalted butter
- 2 cups rolled old-fashioned oats
- 1/2 cup milk
- Pinch of salt
- 1/2 tsp ground cinnamon
- 1 1/2 cups water
- half and half, for serving
- brown sugar, for serving
- toasted walnuts, for serving
In a pot, heat butter over medium heat. Add the oats and toast for a few minutes, until the oats smell nutty and delicious. Remove the oats to a bowl. Return the pot to the burner and add the milk, water, salt and cinnamon, and bring to a slow boil. Add the oats, place the lid on the pot, and turn off the burner. Let the pot sit, covered, for seven minutes. Serve with half and half, brown sugar and walnuts, or toppings of your choosing.
I made this oatmeal this morning. It’s a little more work than regular cooked (as contrasted with baked) oatmeal, but not hugely so. It really is quite delicious. I was surprised it worked, since it uses a ratio of 1:1 oatmeal: liquid, whereas when I make a single serving of oatmeal I use 1:2 oatmeal:liquid. But it did work. And YUM!
I couldn’t find this listed on your breakfast recipes list, but fortunately, had saved the email notice. I made it and found it quite delicious (I actually commented after I made it, as I recall.) But then yesterday, after the Seekers Easter Breakfast, I brought home a container of your multi-grain breakfast offering – steel cut oats, quinoa and some other grain, plus zest, yogurt, blueberries and hazelnuts. Also quite delicious. This morning, I zapped a bowl of the Best Oatmeal for 30 seconds then added a large scoop of the multi grain from yesterday, zapped it another 30 seconds, added a bit of half and half and a pinch of dark brown sugar and. . . heaven! Truly a terrific combination. I love the crunch the hazelnuts give to the multi-grain affair. Thanks, Lauren, for your inventiveness!