Oatmeal: How Do You Make Yours?

[Bugbear]

Here's what happened.

I make the scalding hot oatmeal with a bit of kosher salt, a little more than it needs, then I throw a couple of dollops of yogurt in to cool it down. stirring, stirring, and I taste it.

Pretty good, so I squirt a little lemon in there; I did not add any milk. stir it, stir it, and taste.

It's pretty good, but it reminds me of something...

I grab the salsa and plop a couple of spoonfuls in; stir, stir, stir; it's pretty thick at this point.

I could roll this in a corn tortilla with some black beans, and it would be perfect.

[Slowburn]

I suppose you could cook it that way by lighting it up; oatmeal flambe'...
Poof! Where's my eyebrows!

Glad I don't drink.

In reality one only uses the raw liquids from the soaked oats to mix with the wiskey. Discarding the squeezed oat solids. This makes Brose to which you add the booze, honey, and cream. A great Holiday drink Atholl Brose.

[Mike_Oettle]

Oats porridge every third morning. I alternate it with mealie (corn) meal porridge and mabela porridge. (I gather the term milo maize is used at least in some parts of the US for mabela.)
All I add to the oats before cooking, aside from water, is salt.
The other two porridges are a bit dry, so I add a spoonful of margarine to the mixture.
After microwave cooking, I add plain yoghurt. No sweeteners.
Oats porridge is definitely a breakfast meal, although I had a bowl for supper last week following a bout of gastro and two days of starvation.
I enjoy other things made of oats, especially cookies and muesli. But my wife reckons I eat too much muesli, so she reserves it for her own use.
Regards,
Mike

[robbiethepiper]

1 part oats + 2 parts milk. 3 to 4 minutes in microwave. Scots add salt. Fatties add sugar or honey. I add 2 large spoonfuls chopped nuts or sunflower seeds then generous dollop of soy sauce. Light brown colour doesn't look too great but really touches savoury tastebuds.

[Lallans]

My family eats it as a treat. And the bakery I work in now makes a rye bread out of it. We call it Red Deer Rye, which I think is a tad bit corny, but it's been selling well.

.

A version of Red River Cereal is available as "5 grain cereal" in bulk stores; almost but not quite as good as the commercial version- but seriously more economical.

Update: I was wondering why rock hominy, if uncooked, is digestible but apparently we used to bake it until brown at 350 or more degrees (F) when we were using it, something I had totally forgotten. Got out of the habit because dried corn fit for human consumption got hard to find- I blame ethanol. So anyway the received wisdom that uncooked corn is not nutritious is not challenged. Unless it's uncooked and soaked in a lye solution go make hominy grits....

[BEEDEE]

Would a Crock-Pot work?

Nope, tried it. As Paul Henry said, there is something about an AGA that makes stuff different.

Brian

[grizzbass]

I eat mine dry. mix in a few nuts and chocolate chips. I can't stand it cook.

[BroosterB1]

1/2 cup steel cut oats in 5 cups boiling water, pinch of salt and dab of butter. Turn down and cook 12 minutes at a medium simmer. Add 2-3 tablespoons barley contine to simmer 8 minutes.

Toast 1/2 cup walnuts in toaster oven about 4 minutes.

Add 1/2 cup rolled oats to pot, continue to simmer till all water is absorbed (5-8 minutes).

Add toasted nuts to bottom of bowl. Serve with Brown sugar, butter and 1/2 and 1/2.

Result is nutty, crunchy, oats and barley that should stick with you. Yummy.

BTW I live at 5,000 ft so cooking times may differ.

[Mike_Oettle]

Pardon my forgetfulness: a most important quotation, taught to me by my Afrikaner grandmother:
Pity the puir Southerner – he tak’s sugar with his parritch!
(Southerner = Englishman)
Regards,
Mike

[wildrover]

Eight pages on oatmeal!

...With raisins, milk, brown sugar, bacon, and fresh fruit. I don't often eat oatmeal.