Monday, January 17, 2011

Best Oatmeal Ever

The only thing that I have to say about this recipe is that it is oatmeal-hating-husband-approved, after eleven years of wrinkle-nosed reactions to anything remotely resembling porridge.

3/4 cups Bob's Red Mill steel cut oats, or slightly more
1 tbsp olive oil
1/4 cup milk
1 1/2 cups water
1/4 cup golden raisins
Marcona almonds, very coarsely chopped
Brown sugar
Freshly grated nutmeg

Heat a smallish pot over medium-high heat. Add the oats and toast, stirring or shaking the pan from time to time, for 3-4 minutes. Push the oats to the side of the pan, and add the olive oil to the other side to heat. Stir to coat the oats, and continue toasting for another couple of minutes until they smell fragrant and start to brown.

Add the water and milk, cover, and bring to a boil. Turn the heat down to low and simmer for 13 minutes. Add the raisins, stir, and simmer for 2 minutes more. Uncover and continue to cook, stirring, until any excess liquid is evaporated and oats are just slightly wetter than desired texture. Turn off the heat, replace cover, and let sit for a couple of minutes.

Serve sprinkled with a little brown sugar, cinnamon, freshly grated nutmeg, and Marcona almonds. (If you don't have Marcona almonds, you could toast sliced almonds and put them over the top, but the Marconas are worth finding, especially because their slight saltiness complements the sweetness of the brown sugar.)

Serves 2.

No comments:

Post a Comment