Perfect Oatmeal

When I was growing up my mother couldn't get us to eat oatmeal, not for love or money. None of us would. It reminded us too much of wallpaper paste, or glue . . .

I know . . . we were spoilt . . . we were reared on tasty breakfast cereals such as Cap'n Crunch, Fruit Loops and Puffa Puffa Rice . . .

http://img.photobucket.com/albums/v51/MarieAlice/The%20English%20Kitchen/cookingoatmeal008.jpg

As an adult I have come to love my oats in the morning. There is nothing tastier, nutritious or more filling to start off your day.

They're good for your heart, and help to lower blood cholesterol. Loaded with healthy fibre and vitamins, and well known for being one of the best foods for those who are seeking to lose fat and stay healthy.

I love Scottish Pinhead oats, or steel cut oats as they are also known. They have more texture and a real nutty flavour that we here in Oak Cottage just love.

This is my perfected way of cooking them. I could eat this every morning and would choose it over anything else in a heartbeat!!

If you would have told me that when I was ten, I would have thought you quite insane . . . although . . . being the perfectly well behaved child that I was, I would never have told you so . . . ☺

*Perfect Oatmeal*

serves 3 to 4

Also known as Scotch oats, Irish oatmeal and pinhead oats, Steel cut oats are whole oats that have been cut into thirds instead of rolled and flattened into flakes. Yummo! (Psst!! Use a wooden spoon for stirring and cooking them! Don't ask me why, but they taste better! )

Place the water and milk into a large saucepan and bring to a simmer. Keep simmering on medium low heat while you toast the oats. (you do NOT want it to boil)

Heat a medium heavy based skillet over medium heat. Add the butter and heat until the butter starts to foam. Add the oats and toast, stirring constantly until golden and fragrant and having an almost butterscotch aroma. This should take several minutes. Remove from the heat and whisk the toasted oats into the simmering water/milk mixture. Simmer gently for around 20 minutes, stirring occasionally, until the mixture thickens. Stir in the salt and continue to simmer, stirring occasionally, for another 6 to 8 minutes, or until the oatmeal is thick and creamy like a custard pudding. Remove from the heat and allow to stand for about 5 minutes, undisturbed before serving. Serve immediately with your choice of additions. I personally like cream and a bit of golden syrup, but you may like something else. Maple syrup is good as are raisins and other dried fruits, and brown sugar. Enjoy!!