Recipe

Oatmeal

Accompanying article: Fiber

Decades ago in a rural Scottish kitchen where cooking oatmeal is an art, I learned the following from a kindly farmwife, Sarah. Proper oatmeal is officially made with a fat wooden potstick, called a "spurtle", which may be simple in design or elaborately carved. A wooden spoon easily substitutes for the spurtle.

In Scotland, oatmeal is traditionally served with a separate bowl of milk or cream on the side into which you dip one spoonful of porridge at a time.

While Sarah proudly demonstrated her lore for me, she was horrified when I reached for a banana to slice into my cereal.  There oatmeal was regarded as a savory and substantial start to the day—not a sweet treat. Indeed, as my nutritional studies latter concurred, fresh fruit added to any grain makes it more challenging to digest. It’s preferable to enjoy grains and fruits separately.

Makes 2 servings

2 cups of water boiling “fast as galloping”
¼ teaspoon sea salt
1 cup old fashioned or regular rolled oats

Add salt to the boiling water. With one hand slowly sprinkle oatmeal on top of the water so that each grain falls separately, is instantly sealed up, and stays firm. With your other hand, stir with the spurtle or spoon. Simmer, uncovered, for 10 to 15 minutes or until it reaches the desired consistency. Stir as necessary to prevent sticking.

Serve hot dressed with milk to taste.

Variations:
        For a more warming porridge, lightly sauté the oats in 2 teaspoons butter or sesame oil before cooking.
        For a more highly flavored porridge, toast the oats in a wok, stirring continuously, until aromatic and lightly browned.
        For enhanced protein, texture and crunch, add 1/4 cup toasted, chopped nuts or sunflower seeds.
        For a creamy cereal, add oats to cold, rather than boiling water.

May you be well nourished,

Rebecca Wood