A Couple of Oatmeal Recipes

     Good morning, viewers.

     Now that cooler weather is setting in, my thoughts naturally turn to the colours, and scents, and tastes of autumn. 

     When I remember things I used to associate with autumn as a child, I instantly think of the oatmeal my mum used to make for me.  I made it for myself for the first time the other day.  I enjoyed it quite as much as I used to, and shall now share this simple recipe with you, that you may enjoy it as well.

     Spiced Apple and Nut Oatmeal

 

• 2 cups rolled oats
• 4 cups water
• 2 tablespoons molasses (more or less, according to taste)
• Pinch of salt
• Spices to taste (i.e. cinnamon, nutmeg, cloves, allspice, pumpkin pie spice, etc...)
• 1 or 2 peeled, chopped apples
• 1/2 cup chopped nuts (I prefer walnuts)
• 1/2 cup raisins or dried cranberries (optional)

       Add water, salt, molasses, and spices to a medium saucepan, and bring to boil.  Add oats, nuts, and dried fruit (if desired), and cook according to package directions (cooking times vary according to variety of oatmeal).  Serve with butter or cream.  Sugar may be added, if desired.  Personally, the molasses is sweet enough for me.

 

 

 

     Now here is a porridge recipe that I tried for the first time this morning.  I found it in a Jane Austen cookbook online.

 

English Breakfast Oatmeal

 

• 4 cups water
• 4 English Breakfast tea bags (other teas such as Earl Grey or Chai may be used if desired)
• 2 cups rolled oats
• 2 to 4 TBS sugar or honey (more or less, according to taste
• Pinch of salt
• 1/4 cup cream

      In a medium saucepan, bring water to almost a boil.  Add tea bags, remove from heat, and let steep for a few minutes.  Remove the tea bags, add the salt and sugar, and bring the mixture to a boil.  Cook the oats as directed.  Stir in cream before serving.

 

 

     The taste of tea gave a subtle, interesting hint of flavour.  According to my preference, I'd use a bit more tea, and a bit less sugar.  I used a tea cup-shaped soup mug for my own amusement.

 

     Well, I hope you enjoy these recipes, viewers.  Inasmuch as it's cooking/baking season, I'm sure I'll soon be posting several others.