Oh, and this oatmeal - well, it's the best oatmeal I've ever had. Seriously. It combines steel-cut oats with rolled oats, and the steel-cut oats maintain this wonderful chewiness, while the rolled oats melt into a creamy sauce. The oats are cooked in milk, rather than water, and there is just a hint of sea salt, and then it's all topped with a drizzle of cream and maple syrup.
So, as you're puttering around the house in your cozy old bathrobe and slippers, make a couple of detours to the kitchen to stir a pot of bubbling oats cooking away on the stovetop, and you'll then be able to settle onto the couch and complete contentment for hours.
Stove-top Maple and Cream Oatmeal
adapted from Luisa Weiss (originally published by April Bloomfield in A Girl and Her Pig)
I have sized this recipe for one person, because I usually make this as a solo breakfast. But it is also the type of oatmeal that you could certainly serve to guests, so if you're planning to share a pot with family or friends, just multiply all the ingredients for the appropriate number of servings. Note that this is a fairly large serving size, so keep that in mind when multiplying the recipe. Also, I suspect if you are doubling or tripling the recipe that the cooking time could increase slightly - maybe by 5 minutes. So just keep your eye on the stove. This is also a very simple recipe, but you do need to watch out at the beginning to make sure your milk doesn't burn. Milk gets hot very quickly, and then often burns to the bottom of the pan. It's not catastrophic to get a slight milk singe at the bottom, but best to try to avoid it.
1 cup milk (I use lowfat)
1/2 cup water
1/2 teaspoon sea salt; if using fine salt, use less, probably just a pinch
1/4 cup steel-cut oats
1/4 cup rolled (not quick-cooking) oats
Toppings: cream, maple syrup (and optional: brown sugar)
1. Bring milk, water and salt to a simmer in a medium pot over high heat, keeping an eye on it so that it doesn't burn or boil over.
2. When the mixture starts to simmer, add both oats, stir to combine and reduce the heat to low. Simmer the oats, stirring occasionally.
3. At 15 minutes, the steel-cut oats will be just cooked and the rolled oats will have melted into the porridge.
4. Pour the oats into a bowl, and then drizzle with cream and maple syrup. If you like your oats particularly sweet, you can also add a spoonful of brown sugar.