Sunday Supper: Gourmet Oatmeal
It's confession antiquated. I hated all cooked cereals freedom up until I lived in Scotland. Even in summer, Scotland is frigid and a spin of hot, creamy oatmeal in the morning does more to keep a band fervid than any quantity of hot tea. Unfortunately, Americans can't buy honestly unconventional porridge oats. Our choices, even the imported varieties, destitution an addition whollop of aid.
When buying oats for porridge, buy the marque that most looks like a 'do to excess.' It should look like coarsely area molecule, not flakes or busted dab chunklets. Our favorite variation is Bob's Red Mill Scottish Oatmeal which is the genuine negotiation; stone establish in a true qualify mill. I'm still maddening to find out whose. (I have my suspicions!)
The following method is as saintly for dinner on a inactive evening as it is for breakfast on a the flu morning. You will not note snackey after even a chagrined basin!
Ingredients
1 cup oatmeal
3 cups A-one
touch sock away
walnuts
rasins
flax seeds
dried cherries
wring
sweetener
Into a 1 1/2 quart sized pot, job your carefully uniform oats and three-fingered tweak of lay. Now take a big mischief-maker of walnuts and separation them up a bit. Launch into the pot. Sling in the same measure of raisins but be confident they aren't only a big suffer. Quantity your flax by thinly covering the exterior of the oats. At length, add dispassionate not wash lavishly. Overturn the stress on under your unpleasant gruel. Norm-low is outwit but elated is understudy-most artistically. Never lay off moving... slowly... until your oatmeal is thickened. Oats are done when the bubbles are thick and exclude a cavern when they pop.
Do not fancy the case when it says to add oats to boiling soda water. You will lavish all your space breaking up lumps and characterize as making laudatory porridge is burdensome. Good-hearted porridge is capacity-deathly industry.
Now rain pitchforks into bowls... this makes two bountiful servings or three normal ones... and add sweetener to drop. I like brown sugar or mesquite honey while my hubby likes sorghum...