March 15, 2010
I never did like oatmeal as a kid, something about the texture. I could handle oat bran with lots of “butter” (we were a margarine household) and brown sugar, but not the chewiness of oats. All that has changed.
(I like peas now, too.)
For one serving, set 1 c. skim milk to boil; you can substitute soy, rice or almond milk.
Add a splash of vanilla, healthy dashes of cinnamon and cardamom, salt and freshly ground black pepper. I guess you could call this Chai Oatmeal.
Tear up four or five dates (Medjool dates are the best for eating but I use the cheap kind for oatmeal).
Add heaping 1/2 c. of old fashioned oats, that is, not the quick-cooking kind.
By now, the milk should have started to boil. Turn down to a simmer and stir occasionally.
I like my oats thick and creamy, so cooking time runs about ten to fifteen minutes.
As you stir, try to break up the dates a bit more to spread their sweetness throughout the oatmeal.
When you’ve achieved your desired consistency, taste for salt and serve.
Options: Before serving, add
- chopped nuts;
- butter or coconut oil;
- and/or maple syrup.