Tuesday, February 4, 2014

Oatmeal Sundays, part deux

Yes. These two pictures look exactly the same. But they're not the same bowl, I swear!

The top photo is Scottish Oatmeal: 2 cups water, 1 cup milk, bring to a boil, stir in a cup of Scottish oats, simmer until cooked, 10ish minutes. Meh. It was ok. The texture was much better than just previous attempts, creamy but with a little chew. I added brown sugar and blueberries.

The second photo (which, ok, technically we ate the Sunday BEFORE the first one) is April Bloomfield's Porridge, and I actually really liked it! The texture was great, no gluey-ness at all. We followed Luisa's instructions to use less salt - we used 3/4 tsp of Maldon salt, which is hugely flakey and thus less salty when measured by volume than kosher. If you try it and want to use kosher, start with a scant 1/2 teaspoon (or less) and work up from there. This stuff is SALTY. I liked it, but I can see how it would be too salty for some. I added brown sugar and blueberries, because that's what we had. I'd like to play around with this one and try using a little more water and a little less milk, or try using almond milk instead (we usually have that in the house and don't always have cow's milk) and I'll also try a double batch next to see how the leftovers hold up.

We took a little break from oats this past Sunday to eat eggs and toast and Adam's famous breakfast potatoes, but there are a couple other oatmeal preparations to try, and I'll report back on those, of course. Happy breakfasting, everyone.