Simply put, the breakfast of champions. As elaborated in previous writeups and quite well in Oatmeal: A Balanced Meal, which you should definitely check out, there are many variations on it, but here is a very basic oatmeal recipe and some suggestions on how to spice it up.
You Will Need:
- rolled oats, sometimes also called old fashioned oats (Quaker Oats, the generic brand at your local supermarket, whatever, but not instant oatmeal. That's for camping trips or when you're really in a hurry, and it's just not as good. So-called "quick" or "minute" oats really don't save all that much time, and are vastly inferior in texture: consider yourself warned.)
- water or milk
- salt (optional)
- a pot to cook in, and a stove or other heat source to cook on
- something to stir with
- a bowl to eat from
- toppings: some of the more common include milk, raisins or other dried fruit, brown sugar, butter/margarine, molasses, and honey.
Instructions:
To make one serving of oatmeal, use half a cup of oatmeal and twice as much water or milk or whatever fluid you're cooking in (I like to use equal parts water and milk or equal parts water and apple juice). This can be doubled pretty much arbitrarily much, so put the appropriate amount of oats and fluid in the pot on the stove over medium to high heat.
If you want, add about a pinch of salt for every serving of oatmeal you're going to make; my mom insists this improves the taste, but I haven't really noticed the effects.
Like fruit? Add raisins or raisin-size bits of dried fruit or maybe some applesauce or apple butter at this point (you'll thank me later). Otherwise, ignore this step.
Like nuts? Add some, chopped into smaller than bite-size bits (let those raisins be your guide, and the texture of the nuts: I like and recommend smaller pieces for harder nuts like almonds and hazelnuts (filberts), and bigger chunks of softer nuts like walnuts and pecans. Also please note that this adds much-needed protein and fat, plus a little more fiber to an already fibrous mass of delicious complex carbohydrates. Nutrition! (Also, in my experience fat and protein digest more slowly than carbs, even big fibery complex ones, and help me stay fuller longer — the much-prized "stick to your ribs" effect.) Again, skip this step if you don't like nuts or are allergic (in which case I do not envy you and would express my sympathies if I could do so in a non-patronizing-sounding way).
Stir and watch your oatmeal bubble, boil, and thicken. More fluid and less cooking time means thinner oatmeal, less fluid and more cooking time means thicker oatmeal; again, plan accordingly. Personally I agree with Bert from Sesame Street about oatmeal: "It's no good without a lump or two", but go with whatever works for you.
As the oatmeal begins to reach the desired consistency, stir in some cinnamon if you're doing the fruity oatmeal thing, or if you like cinnamon. If not, turn off the heat and pour servings of oatmeal into bowls.
Serve with milk, brown sugar, molasses, honey, (more) dried fruit and/or nuts, whatever you like. If you did the apple butter variation, you'll probably find you don't need any sweetening or toppings at all, but plain oatmeal is pretty bland in and of itself, so I recommend a dollop of butter and some brown sugar. Watch 'em melt together, stir in, and enjoy.
2005.02.27 at 17:33 RACECAR says I hope you will add a sliced ripe banana as an option in your oatmeal node. It really is delicious. CHeers.
Me, I'm not so into bananas, and I prefer them just a bit on the green side of ripe, but that doesn't mean I should deprive others of the chance to explore new things, right? Also, kind words beat upvotes and C!s every day.