Oatmeal: How Do You Make Yours?

[Mike_Oettle]

Yes, Wildrover. Eight pages. It’s an important part of the Scottish diet – and if you don’t believe me, I refer you to Dr Johnson (quoted above).
Regards,
Mike

[kiltedwolfman]

I start mine with a 3-1 ratio of water to steel cut oats, bring to a boil, add in raisons, honey, cinnamon, and a shot of vanilla. Then let it simmer for about a half hour, bowl and top off will a little cream. Yummy!

[McFarkus]

Don't cook them. I eat them raw in muesli.

[BoldHighlander]

Don't cook them. I eat them raw in muesli.

Just had my bowl of muesli this morning

[NewEnglander]

I just opened my first can of McCann's. I followed the directions, boiling a quart of water, adding a cup of oats and simmering for a minute. Now it's in the fridge overnight until I finish cooking them tomorrow. Only thing to do now is to decide what to add to them.
Maple syrup, brown sugar, honey? Maybe I'll try one version a day next week!

[Jack Daw]

At work, we have a cafeteria and I eat a bowl of hot Quaker (rolled) oats almost every morning. At home in the winter on Sunday mornings, I boil some McCann's (steel-cut) oats. I DON'T put milk, brown sugar, raisins, or nuts in my oatmeal. I just sprinkle a bit of salt on it and down it goes.

[Bugbear]

This evening I put cold cranberry goo and cold yogurt with milk in the oats.

It's pretty good.

[Emmnemms]

Mine has always been:
1 part whatever oats my mom bought
2 parts milk
Heat until hot
add extra milk till consistency is correct
Add enough brown sugar you can't taste it
and perhaps some sauted apple slices

And this is coming from a 3rd year culinary student ;)

and usually this is served for breakfast, but since i don't eat breakfast most mornings, usually around 3 pm

[Bugbear]

Mine has always been:
1 part whatever oats my mom bought
2 parts milk
Heat until hot
add extra milk till consistency is correct
Add enough brown sugar you can't taste it
and perhaps some sauted apple slices

And this is coming from a 3rd year culinary student ;)

and usually this is served for breakfast, but since i don't eat breakfast most mornings, usually around 3 pm

Wish you well in your culinary future.

[Pleater]

My home county of Yorkshire has its own oat cuisine.I have a griddle heavy enough to stun an ox, and once in a while will mix up some rolled oats with a bit of milk, and add yeast in warm water with a little sugar, left for a few minutes to get it going. Left in a warm place it will inflate and ladlefulls can be poured onto the hot griddle rubbed over with fat of some kind, turned over a few times until done and then wrapped around bacon, mushrooms and fried eggs - well the bacon and mushrooms and eggs are laid on and then the whole thing is rolled, like a swiss roll.Any left over oatcakes can be warmed up in a toaster or under the grill and eaten with butter.Anne the Pleater :ootd: