What’s this? An actual recipe post? I know, I know, it’s been a while since I posted about food, or at least food that isn’t for the under 1 crowd. And it’s oatmeal! How exciting!
But really. This oatmeal is so easy and quick and it’s one of those things that I just love knowing is in the pantry. I start to get a little nervous and twitchy when I know there isn’t much left. And every time I make it, I make two batches just so I know I won’t get that twitchy feeling again for a while.
Oatmeal, for me, brings up two distinct different reminiscences. The first is of the little paper packets and their mapley oaty dust that puffs out when you dump their contents into a bowl. (And the fact that you need at least two to make a decent sized breakfast. Or is that just me? I really like cereal.) Oh, those little tiny dried apple pieces. The second, and less favorable, is of scrubbing out dried-oatmeal-encrusted pots, with their stuck-yet-slippery coating of oat goo. This recipe gives you the teensiest bit of the first memory, with nothing of the second!
Each batch fits nicely in a one quart mason jar, which I where I store my dry goods. And you can customize it any way you like – add different spices, leave out the brown sugar and serve with maple syrup, add nuts of your choosing or flaxseed meal. Mix it up! I usually keep it pretty simple for the basic mix but add a handful of raisins and some chopped walnuts before I add the boiling water. Delicious!
adapted from Catherine Newman’s recipe
- 3 cups rolled oats (not instant or quick-cooking)
- 1/2 cup date pieces
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
In a blender or food processor, blend 1 cup of the oats with the remaining ingredients until mostly powdered. Add remaining 2 cups of oats and blend until they are broken down. To serve, place 2/3 cup oat mixture in a bowl and add 3/4 cup boiling water. Let sit for a bit, stir and enjoy! As I mentioned, I often add raisins or other dried fruit and some chopped nuts before the boiling water.