This oatmeal is called “The Very Best Oatmeal” in Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons, and I would have to agree. While I love baked oatmeals, the usual stove-top versions tend to be a bit porridge-like for my taste. But this oatmeal is toasted and then just barely cooked until tender. The oats retain the perfect amount of chew. With a drizzle of half and half and a hint of cinnamon, this is a great way to enjoy those heart-healthy oats without the long wait for baked oatmeal. I’ve also made this numerous times with quick cooking oats since I wanted to use them up. The texture isn’t as nice, but they’re still tasty.
Adapted from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons page 30
- 1 1/2 Tbsp unsalted butter
- 2 cups rolled old-fashioned oats
- 1/2 cup milk
- Pinch of salt
- 1/2 tsp ground cinnamon
- 1 1/2 cups water
- half and half, for serving
- brown sugar, for serving
- toasted walnuts, for serving
In a pot, heat butter over medium heat. Add the oats and toast for a few minutes, until the oats smell nutty and delicious. Remove the oats to a bowl. Return the pot to the burner and add the milk, water, salt and cinnamon, and bring to a slow boil. Add the oats, place the lid on the pot, and turn off the burner. Let the pot sit, covered, for seven minutes. Serve with half and half, brown sugar and walnuts, or toppings of your choosing.