I much prefer oatmeal made from steel-cut oats to oatmeal made from rolled oats, but I haven’t been able to find steel-cut oats in Germany yet. Plus, Derek prefers the flaky texture of rolled oats. Here’s the basic recipe we’ve been using.
Bring to a boil in a small saucepan:
- 1 cup rolled oats
- just under 2 cups of liquid (milk, soymilk, water, or a combination)
- pinch salt
Turn the heat down to medium but keep at a steady simmer, stirring occasionally. If the oatmeal starts to splatter, turn the heat down a little more. Cook until liquid starts to turn creamy, and individual flakes are just starting to break down. When done remove from heat and top with:
- 2/3 tsp. vanilla extract
- 1 Tbs. brown sugar
For variety try adding one (or more) of the following:
- shredded coconut (unsweetened)
- chopped nuts or seeds (whole or sliced almonds, hemp hearts, pecans, walnuts…)
- raisins or other dried fruit
- fresh fruit (bananas, apples,…)
- use almond or other nut extract instead of the vanilla
- cocao nibs or chocolate chips
This makes two servings, although we usually don’t split it evenly. I have a small serving made from 1/3 of a cup of dried rolled oats and Derek has a larger serving made from 2/3 of a cup of dried rolled oats.