The Laughing Wolf

Carnival Of The Recipes: Oatmeal

Most Americans have never had real oatmeal. If all you have ever had were the instant or five-minute kind, then you have never had real oatmeal (same holds true for grits). The real stuff is flavorful, has some texture, and is very good for you. It is also easy to fix, and can even cook as you sleep.

First off, find some good non-instant oatmeal. My personal preference is for Scott Porridge Oats or Mornflake, which can be found in shops around the country. Second, sit back and relax. Cooking good oatmeal is like penetrating enemy airspace: take it low and slow.

I follow the directions on the package in terms of quantities, but cook it as low and as long as circumstances allow. Alton Brown of Good Eats suggests using a crockpot and doing it overnight, which if you are cooking for more than one is not a bad idea. The longer it cooks, the better it will taste and the more of the fiber gets into play – or so they say. I can and will vouch for the former part.

My other suggestions are: 1. Don’t add salt until almost ready to serve; 2. For richness, put in a small amount of real butter; 3. For really rich taste, use milk as part of the liquid; 4. For really true richness, put cream on top as you serve; and, 5. Add some good cinnamon to it right before serving.

To be honest, I usually just eat it out of the pan with cinnamon and a small pinch of kosher salt. It is quite tasty, hot, and filling. Not a bad way to start a cold winter’s day.

LW