The world’s creamiest oatmeal
A smooth, warm, aromatic hot breakfast will even make adults swoon.
Is oatmeal really only for kids?
I also love hot cereal. Especially on a cold, windy, rainy morning, when Husband and the Little One are already out of the house and my only date is with the computer. (Ah, that romance with a robot.) If I’ve been efficient and started my oatmeal early on – while bleary-eyed, I was putting together the Little One’s sandwiches and boiling water for Husband’s tea – I can then sit down peacefully with the bowl of soothing, satisfying oatmeal, all by myself.
But it has to be creamy almost to smoothness. Aromatic with cinnamon. With a few pieces of chopped date or some raisins for contrast. Just off-sweet is how I like it, although most folks like it sweeter. It takes very little work, but some time.
- 1 cup rolled oats (not instant)
- 3 cups boiling water
- 1/2 teaspoon ground cinnamon
- 1 cup milk
- Pinch of salt
- Drizzle of honey
- Sweetener to taste
Drop the pinch of salt into the boiling water. Stir the oats in, little by little. Too much at a time and you’ll get doughy lumps. When all the oats are absorbed and the mass starts to boil, lower the heat so that it’s just simmering. Cover the pot and continue cooking on lowest heat.
Stir once in a while to keep the oatmeal from sticking to the bottom. Keep cooking for 20 minutes.
When it’s all cooked through and mushy, add the milk, sugar or sweetener to taste, and cinnamon. Cook, always stirring and always on low heat, until all is absorbed again. This should take another 10 minutes.
The oatmeal should be creamy and heavy in the spoon. Then it’s ready.
Ladle into bowls and top with the dried fruit. Drizzle a little honey over it all if you like.
Now dip your spoon in and savor your oatmeal. How gratifying.
Related Topics: Breakfast