Every once in a while, I like to make oatmeal. Not the instant, pre-seasoned and pre-cooked stuff, but the old fashioned variety that takes a little time on the stove. Not the Irish steel cut oats, but the kind that your grandmother made. Okay, my grandmother. And not the over-stirred gluey porridge like stuff that normally gets served in cafeterias.
You will need:
- One 2 quart saucepan with a tight fitting lid
- 1 apple, cored and diced
- 1 tablespoon butter, optional
- 1/4 cup water
- 1 teaspoon cinnamon
- 2 1/2 cups water
- 1/2 teaspoon salt
- 1 1/2 cups slow-cooking oats
Place butter (optional) and 1/4 cup water into the pan. Add the diced apple and cinnamon and let simmer 5 to 10 minutes, until apples are cooked through.
Add the remaining water and salt and return to a boil. Add the oats. Stir. Reduce heat to medium low, so that the oats are just simmering. Cover with lid and set timer for 5 minutes. Do not stir during this time, but do keep an eye on it because if the burner is too hot, the oatmeal may boil over and that’s a mess to clean up. Been there!
At the end of 5 minutes, turn the burner off and let sit 10 minutes. The oats will continue to soak up the water.
We like ours with brown sugar and a little milk. Sometimes butter, and pecans or walnuts are very good, too.
This can be done with any fresh or dried fruit. Raisins, cranberries, pears are all good. Soft fruits, like blueberries and strawberries, are best added after cooking.
These make good leftovers for tomorrow’s breakfast, too.