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Oatmeal 2.0
Oct. 21st, 2019 01:31 pmWhile I wait for the hamburger buns to rise in the oven (I heat the oven to 150° F, turn it off and then let bread rise in the residual heat), I have some time to mull on oatmeal.
Last week I cooked up some steel-cut oats according to the instructions on the side of the can. It called for ⅓ cup of rolled oats and 1 cup of water, but because I used oat milk instead of water, that resulted in a fairly dense blob of oatmeal by the time it was finished cooking. This morning I upped that to 1¼ cup of oat milk. The results were better, but still a bit dense. I may go up to 1⅓ or even 1½ cups of oat milk on the next attempt.
The other change this time was to skip on the maple sugar, and sweeten it with 3 tsp (not packed) of demerara. I added a dozen or so golden raisins, and then flavoured it with a good dash each of cinnamon and nutmeg.
I don't know if it was just improved texture, but this one was much nicer than what I made last week - though it's hard to go wrong adding nutmeg to anything.
I've been meaning to add more oatmeal to my diet. It's fairly quick and easy to prepare in the morning - even from scratch - and it's a great blank slate to work with. In my mind I am already adding bits of apple and pumpkin seeds to a future batch.
Also, after the last couple of weeks, it is a relief to find myself back in a state where my foremost concern is how to perfect my breakfast oatmeal.
Last week I cooked up some steel-cut oats according to the instructions on the side of the can. It called for ⅓ cup of rolled oats and 1 cup of water, but because I used oat milk instead of water, that resulted in a fairly dense blob of oatmeal by the time it was finished cooking. This morning I upped that to 1¼ cup of oat milk. The results were better, but still a bit dense. I may go up to 1⅓ or even 1½ cups of oat milk on the next attempt.
The other change this time was to skip on the maple sugar, and sweeten it with 3 tsp (not packed) of demerara. I added a dozen or so golden raisins, and then flavoured it with a good dash each of cinnamon and nutmeg.
I don't know if it was just improved texture, but this one was much nicer than what I made last week - though it's hard to go wrong adding nutmeg to anything.
I've been meaning to add more oatmeal to my diet. It's fairly quick and easy to prepare in the morning - even from scratch - and it's a great blank slate to work with. In my mind I am already adding bits of apple and pumpkin seeds to a future batch.
Also, after the last couple of weeks, it is a relief to find myself back in a state where my foremost concern is how to perfect my breakfast oatmeal.
