We like oatmeal a lot, but I have a tendency to add too much butter and brown sugar, so we kind of limit our consumption. But then, I’m strolling through the Internet as I often do and I saw oatmeal with berries and peanut butter. G kind of went ugh, but I’m intrigued.
Our favorite oatmeal is Scottish stone ground, but I don’t cook it very often. Regular old fashioned oatmeal just slides down ever so easily and I can have it ready in less than 10 minutes as opposed to the 30 or 40 the other takes.
For the old fashioned oatmeal: Quaker Old Fashioned Oatmeal is my go-to and I use the recipe off the side of the box.
If you want to try the Scottish stone ground:
- For every 1 cup of steel cut oats, you’ll need 2 1/2 to 3 cups of liquid, depending upon how thick you’d like them to be. I use water, but you could use milk just as easily.
- I add about a teaspoon of salt for each cup of oats. Be careful, we like it with more salty than the average. It won’t make the oats taste salty; it wakes up their flavor and helps ensure the oats are not at all bland.
- Let the oats simmer for about 20 minutes to start. You don’t need to stir them constantly. Simply mix the oats every now and then to make sure they aren’t sticking to the bottom.
- Once the oats have been simmering 20 minutes, they’ll need about 5 to 10 minutes of additional simmering to reach their ideal texture.
- Stop cooking them sooner if softer, thicker, and creamier is more your style or let them go the full half hour. Thirty minutes is my personal favorite.
- The oats will continue to thicken as they cool, so don’t panic if they seem too thin.
Top them off:
- This is the fun part. Oats are a healthy beginning for any of your favorite toppings and mix-ins. Fresh fruit, nuts, peanut butter or almond butter, are some of my go-tos.
* From the Recipe Box:
I think that crunchy peanut butter added just the right texture, but we’re both reserving judgement.
A spoonful of jam works well too.
and remember what Gabourey Sidibe said: One day I decided that I was beautiful and so I carried out my life as if I was a beautiful girl. It doesn’t have anything to do with how the world perceives you. What matters is what you see. Big kiss, Lynn, the beautiful and vivacious
From the Recipe Box 