Thanks to Megan and Whole-Grain Mornings, I didn’t know a basic bowl of oatmeal could be enjoyable until now. It’s a two part process—toasting then steaming. Individual oat structures are still in tact by the end of the cooking process resembling anything but the typical oatmeal paste.
- 1 tbsp. unsalted butter
- 1 c. rolled oats
- 1 c. liquid (3 parts water to 1 part milk)
- generous pinch of sea salt
- dash of cinnamon
- In a large saucepan (one large enough for the oats to make a thin even layer on the bottom) melt butter, swirling the pan to evenly distribute.
- Add in oats and toast until fragrant, 3-5 minutes. Swirl occasionally to allow for even toasting.
- Remove oats from pan into your serving bowl.
- Allow pan to cool a second before adding in the liquid (3/4 c. water and 1/4 c. milk; I like to use the same 1 cup measuring utensil to keep dishes to a minimum.) Add in salt and cinnamon.
- Bring to a simmer. Pour in oats. Swirl to combine. Cover and remove from heat. Allow to steam for 8 minutes. Don’t touch.
- Meanwhile prep your toppings. Make coffee. Put on your mascara. You know what to do. I don’t need to tell you how to spend your FREE time.
- Add oats to serving bowl. Finish off with a touch of half and half and enjoy. Somehow a sprinkling of granola always ends up on top of mine.
• If a pat of butter isn’t your thing, try olive oil or coconut butter.
• Leftover oats can be reheat just until warm in the microwave. Add a bit of liquid when reheating as oats may dry out in the fridge.