Oatmeal
Ingredients:
Preparation:
Pour about 1 cup of water into a small, heavy-bottomed saucepan or a Japanese donabe pot. Add 1 tablespoon of stone-ground oats and 2 tablespoons of jumbo rolled oats. Bring to a boil, stirring constantly with a spoon, then add ¼–½ tablespoon of cane sugar, a pinch of salt, and 1–2 tablespoons of milk. Reduce the heat to low and simmer for 10–15 minutes. Turn off the heat, cover with a lid, and let the porridge rest for another 5–10 minutes. The oatmeal is ready to serve.
Note: It is best to use Irish or English oats; if those aren't available, simply choose a very high-quality variety. You can serve the oatmeal with berries if desired.
- 1 glass water (250 ml)
- 1 tbsp stone-ground oats
- 2 tbsp jumbo oats
- ¼–½ tbsp cane sugar
- Pinch of salt
- 1–2 tbsp milk
Preparation:
Pour about 1 cup of water into a small, heavy-bottomed saucepan or a Japanese donabe pot. Add 1 tablespoon of stone-ground oats and 2 tablespoons of jumbo rolled oats. Bring to a boil, stirring constantly with a spoon, then add ¼–½ tablespoon of cane sugar, a pinch of salt, and 1–2 tablespoons of milk. Reduce the heat to low and simmer for 10–15 minutes. Turn off the heat, cover with a lid, and let the porridge rest for another 5–10 minutes. The oatmeal is ready to serve.
Note: It is best to use Irish or English oats; if those aren't available, simply choose a very high-quality variety. You can serve the oatmeal with berries if desired.
Menu: Breakfasts
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