Ingredients
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3
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1
-
1
-
1
-
1/4
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-
-
-
-
-
-
-
-
-
Directions
Perfect Morning Oatmeal,From the March, 2000 issue of Cook’s Illustrated, my favorite way to do oatmeal. Serve it with maple syrup or (fattening but delicious) butter and cream or honeyed fig topping (posted separately) or Rita’s wonderful Lavender Infused Honey.,I got this recipe from the source, years ago, but needed to look it up to remind me of the quantities. I think the toasting of the oats takes longer than 2 minutes– you want them well toasted. Took closer to five minutes, and that was on high heat in a large cast iron frying pan. I wonder if shifting to all milk would change the outcome much? Probably have to stir more to avoid scorching on the bottom of the saucepan. The times were, for me, just about right: 21 minutes til I needed to start stirring, and total in-pot time 30 minutes and some seconds. This makes enough for two people, but not really more unless they’re small or children or not very hungry. I usually eat 2/3 of one batch, and save the rest for a smaller bowl the next day. A great winter/weekend way to start the day. Note that most of that first 20 minutes doesn’t require constant attention– just check in every few minutes.
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Steps
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1
Done
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Bring Water and Milk to Simmer in Large Saucepan Over Medium Heat. Meanwhile, Heat Butter in Medium Skillet Over Medium Heat Until Just Beginning to Foam; Add Oats and Toast, Stirring Constantly With Wooden Spoon, Until Golden and Fragrant With Butterscotch-Like Aroma, 1 to 2 Minutes. |
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2
Done
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Stir Toasted Oats Into the Simmering Liquid, Reduce Heat to Medium-Low; Simmer Gently, Until Mixture Thickens and Resembles Gravy, About 20 Minutes. |
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3
Done
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Add Salt and Stir Lightly With Spoon Handle. Continue Simmering, Stirring Occasionally With Wooden Spoon Handle, Until Oats Absorb Almost All Liquid and Oatmeal Is Thick and Creamy, With a Pudding-Like Consistency, About 7 to 10 Minutes. |
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4
Done
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Off Heat, Let Oatmeal Stand Uncovered 5 Minutes. Serve Immediately. |
