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Good morning – and a new addiction

22.January 2010


I’ve always loved breakfast food – pancakes, waffles, scrambled eggs (as a kid, less so as an adult), muffins, bagels, and I’ve documented my deep love of biscuits and gravy more than once. Oatmeal, however, is a pretty new addition to my breakfast routine, but, oh, it’s entrenched. It’s not going anywhere.I enjoyed oatmeal for the first time in college – it was one breakfast food that never went wrong in good old Tyler House. Add some raisins, a little butter, some brown sugar and sometimes a tiny squeeze of lemon and it’s delicious.
Last winter I lapsed into instant oatmeal. It’s quick, but it’s pretty nasty. Done with that.

Anyway, this is how we do oatmeal around here lately. It’s good.

To-die-for Oatmeal

  • 1 c Old Fashioned Oats
  • 1 c milk (I use 2%)
  • 2 c water
  • 2 t butter
  • 1/2 t salt
  1. Melt the butter in a pan. Throw in the oats and toast them until they absorb the butter and begin to brown and smell nutty.
  2. Just before the oats start to burn, add the milk and water to the pan. Bring to a boil, then turn the heat way down.
  3. Go take a shower. Or check your email. Or read the front page of the newspaper.
  4. Come back in 15 minutes. Add the salt, stir.
  5. Go away for another 5 minutes. Then you’ll want to be near the stove to be sure you get your oatmeal just the right consistency, stir it frequently so that it doesn’t burn or stick, and smell the lovely, oaty scent of breakfast.
  6. When it’s done (or when you can’t wait any longer), plop some oatmeal in a bowl. Garnish with your choice of toppings. I usually go for another little pat of butter (obscene, I know), a sprinkle of cinnamon and a spoonful of brown sugar. Or occasionally I just plop in some of my favorite preserves (lately, home-canned apple/pear butter or spiced plum jam). Or top it with raisins and nuts.
  7. Eat. This recipe should serve two people rather large bowls of steaming happy.
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