So, the baker in me has reconciled that, if I must eat oatmeal, I'm going to eat it on my terms, make it interesting, and if possible, delicious. I always keep a canister of old-fashioned rolled outs in my pantry (for cookies, of course). But for breakfast, the choice is steel-cut oats which carry even more nutritious impact than the rolled variety. Oatmeal as breakfast is going to be as un-processed as possible - no paper packets of flavored and sweetened quick oats can provide the health boost I'm looking for. While the packets are convenient, making a pot of real oatmeal is not a big chore. It's relatively quick, especially if you buy the steel-cut oats that come up to a boil and simmer for just 5-7 minutes. The water-to-oats ratio is 3:1. For a single serving, you'd use 1/4 cup oats to 3/4 cup water. Since it will be breakfast for me most mornings, I made a larger batch with 6 cups of water to 2 cups of oats. Now I have a VERY quick breakfast every morning -- just have to scoop out a cup and microwave for about a minute, and my morning will be off to a warm and hearty (and yes, delicious!) start!
This oatmeal recipe is so good, I'd even eat a little bit of this for dessert! To the just-cooked oatmeal, I stirred in chopped walnuts, dried cranberries, brown sugar, and little bit of pumpkin pie spice. For six-plus cups of oatmeal, there's just three tablespoons of brown sugar, and I believe the fiber and protein of the oatmeal off-set this little bit of natural sugar.
Here's my recipe for a big pot of oatmeal and photos of how it comes together (very easy!):
2 cups quick-cooking steel-cut oats
6 cups water
1/2 cup walnuts, chopped
1/2 cup dried cranberries or raisins
3 tablespoons brown sugar
1 teaspoon spice (I used pumpkin pie spice - you can use cinnamon)
In large pot bring oats and water to a boil. Reduce heat and simmer for 7 minutes. Remove from heat and let sit for about 5 minutes. Stir in walnuts, cranberries, and brown sugar.
Serve warm, and if you are inclined, add a little spritz of whipped cream!
|rolled oats (left) and steel-cut oats (right)|