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.
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.
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.
Maple Spiced Oats
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.