Allison Schuette

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.

Filed by allison schuette at 8:19 am under Uncategorized
Comments Off