Oatmeal
Ingredients:
Preparation:
Pour about a cup of water into a small heavy-bottomed saucepan or a Japanese *donabe* (clay pot). Add 1 tablespoon of stone-ground oats and 2 tablespoons of jumbo oats, along with ¼ to ½ a tablespoon of cane sugar and a pinch of salt. Cook over low heat—ideally an open flame, such as a gas stove—stirring constantly with a spoon. When the mixture begins to boil, add 1–2 tablespoons of milk and turn off the heat. Cover with the lid and let it sit for 5 to 10 minutes. The oatmeal is ready.
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 cup water (250 ml)
- 1 tbsp stone-ground rolled oats
- 2 tbsp jumbo rolled oats
- ¼–½ tbsp cane sugar
- Pinch of salt
- 1–2 tbsp milk
Preparation:
Pour about a cup of water into a small heavy-bottomed saucepan or a Japanese *donabe* (clay pot). Add 1 tablespoon of stone-ground oats and 2 tablespoons of jumbo oats, along with ¼ to ½ a tablespoon of cane sugar and a pinch of salt. Cook over low heat—ideally an open flame, such as a gas stove—stirring constantly with a spoon. When the mixture begins to boil, add 1–2 tablespoons of milk and turn off the heat. Cover with the lid and let it sit for 5 to 10 minutes. The oatmeal is ready.
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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