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