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Wednesday, December 30, 2009

The Perfect Oatmeal

Okay so maybe my oatmeal is not perfect, but darn near close. The major downside to preparing and serving oatmeal is getting your audience sold on it. Usually the first thing that comes to mind with this breakfast food is a bland mushy substance that is barely fit for a horse. Beware, there are ways to dress up your oatmeal and get your morning diners excited about your offering.


One way to turn noses and taste buds back to your oatmeal is to prepare it correctly. The perfect oatmeal will not be too soupy or too pasty. Keep it covered until your breakfast crew is seated at the table. Keeping the oatmeal uncovered prior to table service will reap only a cold lifeless bowl of oats that will be a very tough sell on anyone.

Here is the key to fun breakfast of oatmeal. Introduce a variety of toppings for everyone to use on their hot bowl of oats. Our family favorite includes a topping of sautéed cinnamon apples with a little butter and milk. Don’t stop there. Offer toppings such as raisins, brown sugar, granola, berries, and milk. The “sundae bar” concept will create the perfect oatmeal and get rave reviews from everyone. In parting I offer up my oatmeal breakfast recipe. The recipe serves 4.

The Perfect Oatmeal

3 ½ cups water
2 cups rolled oats
¼ teaspoon salt

Toppings

1 large granny smith apple – peeled, cored, and sliced
1 small piece of butter – for sauté
1 cup raisins
½ cup brown sugar
1 cup milk
¼ cinnamon sugar


Method

1. Melt butter in sauté pan over medium heat.
2. Sauté apples for a minute or two until tender.
3. Sprinkle cinnamon sugar over apples and sauté additional minute so apples are evenly coated.
4. Remove from heat and set aside.
5. Boil water in sauce pan or small pot.
6. Add oats and return to boil for one minute.
7. Stir constantly.
8. After one minute, remove from heat and cover.
9. Serve oatmeal in bowls with apples on top.
10. Serve side offerings of raisins, brown sugar, and milk.

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