Saturday, September 28, 2013

Attention: Updated Oatmeal Recipe!

I have learned a lot in two years, not the least about oatmeal, and I have a new, improved version of Dad's morning oatmeal.

1.  No more do we use Quaker Oats!  Now we use Irish Oatmeal, which is finer and more delicately flavored.
2.  The proportions of water, oats and salt stay the same, that is, 2/3 c. water, 1/3 c. oats, a dash of salt, and these should be mixed in a deep-dish bowl if using the microwave for cooking.
3.  Continue to add raisins or other dried fruit before cooking.  This plumps up the raisins, although I found it makes dates too squishy.  If using dates, add after cooking.
4.  Microwave for 99 seconds if using a deep dish.  If using a shallow dish, microwave twice at 44 seconds, stirring between.
5.  Add nuts after cooking.  If you're dieting, use 1 tablespoon of shelled walnuts.  Walnuts are also the nut of choice for easing depression.
6.  You may also want to sweeten at this point.  I am now aspartame free, so we no longer use Equal.  Previously, I didn't care for honey with the Quaker Oats because it was too heavy, but honey is great on the Irish Oatmeal.  Another very good option is brown sugar.  Avoid artificials or highly refined sugar, and remember that a little goes a long way here because we are not quite done.
7.  Last step, which adds sweetness and cools down the overly hot oats, is almond milk.  Splash a little or a lot, depending on how soupy you want your oats.

After enjoying this rich, healthy breakfast, cleanse with a smooth, soothing cup of green tea.  What a wonderful start to any day!

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