Recipe by Dena: Oatmeal, Not Just for Breakfast Anymore

Wednesday is recipe day at CookingManager.Com. Today reader Dena Lerner shares a family favorite.

Sticky Oatmeal

Dena's Sticky Oatmeal

Oatmeal, a true super food:

My father always told me, “Oatmeal should not be the consistency of snot!” When I was a little girl, my father made oatmeal every morning with this family recipe that’s been with us for at least 3 generations. Now it’s my turn to share it with my family, and with you.


Oats are a great way to start your day or even as a light dinner.  Packed with vitamins and nutrients, not to mention fiber, oatmeal can lower bad cholesterol and raise good cholesterol. So throw away your pre-made cereals and start your day off right with oats.

A warning:

This recipe will NOT work with precooked or “quick” oats.

Once upon a time oats were tougher and needed to be soaked all night to be edible. But nowadays, it’s hard to find whole oats that aren’t precooked or chopped into minuscule pieces. I only use whole oats or rolled oats.

Real Oatmeal Recipe:

1 cup of whole oatmeal

1 pinch of salt

Hot water to cover

  • Toast the oatmeal in a dry pot until the oats are hot and you begin to smell them.
  • Add salt and hot water to cover.
  • Cover the pot with tight fitting lid.
  • Wait about 3-5 minutes and serve.

By preheating the oats, the hot water steams them and the oats remain in separate grains. You are left with cooked oats with the consistency of cooked rice. The flavor of the grain is nutty and the texture is tender.

Servings:  2

Weight Watcher points: 3 per serving

What to do with the cooked oats?

When cooked like a grain, oats can be used in a myriad of recipes both sweet and savory. My favorite way to eat oats is with savory items like the Scottish do. (Ooats are an essential element in their national dish haggis.) I mix oats with some sprouts or cabbage and add chopped avocado, topping it off with a dressing made from raw techina (sesame paste), salt, lemon and water .  A  true vegan feast.

Dena Lerner is a strategist, mother, and all around food lover. She
writes for  http://israelrestaurantreview.wordpress.com and
http://standingontheedgeofthescale.wordpress.com

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Comments

  1. AshleyRoz says:

    Have you ever tried irish style steel cut oats instead of the rolled kind? It’s a completely different experience, oatmeal-wise. My husband, who is not a friend to healthy foods goes crazy for that stuff.

  2. Oats are not very popular in France so we only get the precooked Quaker Oats.

  3. Racheal Aarons says:

    I was raised on Quaker Oats – Fast, tastey and the ‘consistency of snot’. But this looks really good and worth a try.

  4. i really like real oatmeal with butter and salt! yum yes, i agree irish is the best.

  5. My father gave me some steel cut oats. I have yet to make them. He says they take at least a half hour to make. Since I am royally good at burning things that take that long, I still haven’t made them yet.

    He said they have a very fibrous taste, but as AshleyRoz remarked, they are supposedly good for ya.

    I like throwing oatmeal in chulent and in homemade bread.

  6. I-D, I am getting very curious about your views of French cooking.

  7. I’ll definitely try to dwell on this before you post the interview but if you have certain questions in mind don’t hesitate to ask them.

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