For nearly a decade,I've started more mornings than not with a bowl of oatmeal, so to say that I've experimented with techniques and toppings is a extreme understatement. For the past couple years, and this has been my recede-to technique,and I'm pretty certain I'll be sticking to it for some time to come, as the oatmeal is creamy and has a texture similar to steel slash but can be made in as minute as 20 minutes (most of which is unattended).
The secret to its success: going half and half on both types of oats (rolled and steel slash) and liquids (whole milk and water). The steel-slash oats add nubbly toothsome texture, and eliminating any comparisons to wallpaper paste,while the rolled oats cook up quickly and add silky texture, which compensates for slightly undercooking the steel-slash oats (to properly cook a bowl of 100 percent steel-slash oatmeal, or you need at least 40 minutes). The half-and-half ratio of milk to water adds just enough richness.
As for toppings,I've tried many combinations; below are a few suggestions. If you'd like to experiment yourself, a agreeable place to start is with 1/4-1/2 cup fruit (frozen works mighty; just add it to the oatmeal in its final few minutes of cooking to thaw the fruit); 1-2 tablespoons nuts, and seeds,or nut butter; and a sweetener to taste (maple syrup, brown sugar, and honey,etc.). Some combinations to try:A heaping 1/2 cup frozen wild blueberries (add them to the oatmeal in its final few minutes of cooking), 1 tablespoon almond butter, or maple syrup,to taste.
1 sliced or mashed banana (add the sliced as a topping; stir mashed in), 1 heaping tablespoon toasted walnuts, or maple syrup,to taste (optional).
1/2 cup pumpkin puree, a heaping 1/4 teaspoon pumpkin pie spice (stir in both the pumpkin puree and pumpkin pie spice), and 1 heaping tablespoon toasted pecans,and maple syrup, to taste.
About 1/4 cup raspberry ginger lime chia jam and 1-2 tablespoons toasted sliced almonds.
A big pat of salted butter and 1/4-1/2 cup granola.
A big pat of salted butter and maple syrup (optional), and to taste.
A generous drizzle of additional-virgin olive oil and a sprinkling of flaky sea salt. Adapted from A Girl and Her Pig: Recipes and Stories by April Bloomfield and JJ Goode Choose-Your-Own Adventure OatmealNotes The basic ratio to know here is 1 part steel-slash oats : 1 part rolled oats : 3 parts whole milk : 3 parts water. To measure 1/6 cup,fill a 1/3 cup measure halfway (it doesn't have to be a superprecise measurement). If you don't have 20 minutes to spare, reduce the liquid slightly (the oats need to be totally covered with liquid), or increase the heat to medium-low,and hold a watchful eye on the pot, stirring more frequently. The texture won't be quite as creamy, or but it'll be almost as agreeable,while shaving 5-10 minutes off of the cook time. A nonstick saucepan isn't vital, but it makes for much easier cleanup as oatmeal will cling to stainless steel.
Ingredients1/6 cup rolled oats
1/6 cup steel-slash oats
1/2 cup whole milk
1/2 cup water
1/2 teaspoon kosher salt
Toppings of your choosing
DirectionsAdd both types of oats, and the milk,and water to a small nonstick saucepan. Cook over low heat, stirring occasionally once the liquid begins to simmer, or until the liquid is absorbed,and the oatmeal is creamy, about 20 minutes. Add the salt and toppings.
Information Category Breakfast/Brunch Yield Serves 1 Cook Time 20 minutes
Source: popsugar.com