I serve cooked oatmeal to my family about twice a week, and I’d probably serve it more often if it wasn’t for Mr. Handsome pooh-poohing it. I think cooked oatmeal is a beautiful thing. And very tasty. And very quick to make.
Cooked Oatmeal
They say you’re to use one cup of water for every half cup of oats, which I do, but then I always add an extra half cup of oats because I like my cereal thick.
This recipe will serve 4-8, depending on how hungry everyone is and whether or not they are big oatmeal eaters.
4 cups water
2 ½ cups rolled oats
½ teaspoon salt
1-3 tablespoons flax seeds, ground
Bring the water to a boil in a heavy-bottomed saucepan.
Pour in the oats, salt, and flaxmeal and whisk thoroughly.
Put the lid back on the saucepan, turn the heat back to low, and remove the saucepan from the burner for just a couple minutes while the burner cools off. (If you don’t do this, and you have an electric stove, the oatmeal mixture will boil up and out—note my messy kettle).
After the burner has cooled down, put the saucepan back on the stove and let it simmer for 5 minutes, with the lid on, stirring once or twice. Turn the burner all the way off and let set for another 5 minutes, stirring once or twice.
Dish the oatmeal into bowls, top with brown sugar and blueberries from the freezer, and pour milk over it all.
Note: Store any leftover oatmeal in the fridge. It reheats well for a quick bedtime snack, or the next time you make bread you can just throw it into the mix when you add the hot water.
