Monday, November 23, 2009

Thanksgiving Oatmeal

One would think I would have lots to write about during Thanksgiving week but I don't! And that's because we rarely stray from our traditions and you can check in on last year's posts to see what my family does. hmmmm. So what am I going to share, you ask? Oatmeal. Yup, good old stick-to-your-ribs, bland, boring, tried-and-true oatmeal. But I argue that while it does keep you full until lunch, it is not bland, not boring, not your father's oatmeal, although my father makes great oatmeal. He puts it on the woodstove when he wakes up at 4:30 and adds raisins. 2 or 3 hours later, it's creamy, perfect.

I buy my oats in bulk. They are regular old rolled oats, not quick or 5 minute. They are great this way in cookies, too. Quick oats may have their place, but I haven't found them necessary. And forget instant oatmeal, which is more artificial flavor than anything else (cinnamon apple, anyone?).

This makes about 1 1/2 cups cooked oatmeal. To increase or decrease, just use the 2 parts water to 1 part oats ratio.

In a saucepan add 2 cups cold water and 1 cup rolled oats. Turn on stove to lowest setting and cook, uncovered and stirring once or twice, until oats have absorbed the water, ~ 10 to 15 minutes depending on stove.

Top with any of the following, depending on the season and your inclinations:
brown sugar
diced apple
flax seeds
sunflower seeds
chopped dried apricots
fresh berries
fresh peaches or apricots
slivered almonds
coconut flakes
chopped cranberries