Last Friday’s FFwD Semolina Cake post brought lots of Malt ‘O Meal, oatmeal and Cream of Wheat talk. It reminded me of mornings when Momma G would have it ready and waiting on the table (with that ever-important stack of buttered toast). Because of that, I ended up craving the stuff like a mad woman (thanks!). But, since I can’t have her make oatmeal for me every morning, I’ve got to do it on my own… even though I never can seem to turn it out exactly like hers. Guess it’s just that ‘mother’s touch’!
I’ve had this recipe filed away to try for quite a while now. It’s definitely easy, and one that is great to wake up to! It’s not Momma G’s, but it’ll have to do for now. 🙂
Adapted from: EatingWell
4 c water or milk
1 c steel-cut oats
Ground cinnamon (optional)
Pecans, chopped (optional)
Brown sugar (optional)
In a medium, heavy-bottomed saucepan, bring water or milk to a boil. Add in the steel-cut oats, then remove pan from heat. Stir the oats and cover the pan. Stir once more before going to bed and let sit, covered, overnight. In the morning, heat a bowl of oatmeal for 45 seconds to 1 minute. Stir in cinnamon, nuts and sugar, if desired, and serve. Refrigerate any leftovers for the next day.
*Just a reminder that it’s important to use steel-cut oats; old-fashioned or quick-cooking oats become too soft during cooking.