Tuesday, September 11, 2018

Good Morning Oatmeal


Good old-fashioned oatmeal makes a very regular appearance at our breakfast table. It is a quick and simple real food that everyone in our large tribe likes. I regularly purchase quick rolled oats in 25 pound bags from our local grocer for under twenty dollars and with those oats I make peanut butter granola and pumpkin pie baked oatmeal and quite a few other yummy things.

But I probably make a big pan of good morning oatmeal more than anything else these days.

I developed this recipe after a friend gave me a big bag of almond flour. I was looking for ways to use it up and one day I added a scoop to my morning batch of oatmeal. It was pretty good!

So I spent a few days experimenting and adding things and tweaking the ratios until one morning my large tribe proclaimed that I had made the best oatmeal ever.

The best oatmeal *ever*? I have been tweaking my oatmeal making method for thirty years and this is the very yummiest of all? Yes! They insisted it was really the best. And I admit, it is delicious.

We named it good morning oatmeal because it is very good and we eat it in the morning. Aren't we a clever bunch? {smile} It is creamy and slightly sweet and I do hope you like it as much as we do.

Here is the recipe.

:: gather the ingredients ::
Good Morning Oatmeal

You will need a wire whisk and a 4 1/2 quart (or larger) saucepan with a lid.

Ingredients:
1 egg
8 cups water
1/4 cup dark brown sugar, packed
1/4 cup ground flax seeds
1/4 cup almond flour
1/4 teaspoon salt
2 Tablespoons coconut oil
1/2 teaspoon real vanilla extract
3 1/2 cups quick cooking rolled oats (uncooked)

Method:
Break the egg into the saucepan and stir it well with the wire whisk.

:: whisk the egg in the pan ::
Add the water, dark brown sugar, ground flax seeds, almond flour, salt, coconut oil, and vanilla extract to the egg in the pan. Stir well. Place the pan on the stove top if it isn't there already. Cook the mixture over medium heat, stirring often, until the mixture comes to a near boil.

:: add everything but the rolled oats and stir ::
Carefully add the quick rolled oats to the pan and stir with the wire whisk. Continue cooking and stirring over medium heat until the mixture begins to bubble. After the oatmeal mixture begins bubbling, continue to cook and stir for one more minute. Be mindful, sometimes the bubbling oats splatter.

:: add the rolled oats and finish cooking ::
Carefully remove the pan from the heat and put the lid on the pan. Let the oatmeal sit, undisturbed, for five to ten minutes so it can cool a bit and thicken.

Spoon the finished oatmeal into bowls to serve when it is cool enough to eat. It is sweet and creamy as is, but do add whatever milk and toppings and additional sweeteners you like to make it your own, if you prefer.

:: yum! ::
This recipe amount serves my large family (eight of us at home) with no leftovers. If you do have leftovers, I recommend storing them in a covered dish in the refrigerator and eating them up within a day or two. And if you want to cut the ingredient amounts in half to serve a smaller group, I would still use one whole egg.

Enjoy... and have a great day!