maple spiced oats

Oatmeal is having a renaissance. I am not talking about those square little packages that you just add water to–not to hate on instant oatmeal, it serves a purpose in a pinch–but I am talking about serious oats.

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Cooking oats on the stove top takes only a few more minutes than the instant stuff, yet it creates a completely different product. It gets kind of fluffy, and toothsome. Yeah, toothsome.

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My oats air on the side of creamy.  It’s a bit like a porridge a la Oliver Twist, only way tastier.  The best part is with the right accoutrements this can be a perfectly seasonal breakfast.  Add a dash of cinnamon during the cooking for a little spice, and stir in some maple syrup at the end for the ultimate autumnal bowl of goodness.  Because maple spice is the new taste of fall…later pumpkin.

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Maple Spiced Oats
2 servings

1 cup oats
2 cups water1/3 cup milk
1/2 teaspoon cinnamon
Maple syrup to taste
pinch of sea salt (it highlights all the other flavors)

1. Bring the water to a bowl. Add oats, lower to medium heat.  Stir oats with a wooden spoon about 2 minutes as oats thicken.
2. Reduce to a simmer and cook covered for 2-3 minutes.  Uncover and add milk and cinnamon. Stir continuously as oatmeal continues to thicken. Remove when it reaches your desired thickness.
3. Add maple syrup to taste and a pinch of sea salt and stir to combine.

Definitely feel free to add nuts, diced apples, dried fruit…heck get crazy and throw in a pinch of nutmeg to get real spicy. Oatmeal is a blank canvas just begging to be painted delicious.

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maple spiced oats

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