I feel a little silly writing an introduction to a recipe for oatmeal. I mean, it’s oatmeal. Almost everyone has eaten oatmeal at some point in their lives, and most preparations of oatmeal are remarkably similar. There are no savory versus sweet debates (think grits) over oatmeal nor is there a divide over whether to eat it hot or cold.
That's the funny thing about your standard bowl of oatmeal. It’s simple. There are no big tastes or diverse textures that can cover up a failure in execution or a flaw in the overall flavor profile.
Now, I'm not saying that your oatmeal has to be prepared the same way as mine. But what I am saying is if you know exactly how you like your oatmeal, that there is a technique/trick to getting it that way every time.
Here is how I like mine: sweet and fragrant, but not overpowering. creamy, but not over cooked (you should be able to feel each individual oat on your tongue).
If you follow the instructions below (including the use of The Comfort), you should get that perfect balance every time.
- 1.5 cups water
- 1 cup rolled oats
- 1/2 tbsp coconut oil
- 3-5 tsp The Comfort
- [optional] chopped walnuts OR shelled unsalted sunflower seeds
- [optional] dried figs OR dried cranberries
- Pour the water into a medium saucepan and bring to a boil over high heat. Immediately reduce the heat to medium so that the water is simmering
- Add the rolled oats to the simmering water and cook, stirring occasionally for 2.5 minutes.
- Next remove the pot from the heat and let sit, covered, for 5 minutes.
- After letting the oatmeal rest, immediately add the remainder of the ingredients, and stir to combine.
- Serve warm.
- Medium saucepan
- Liquid measuring cup
- Dry measuring spoons
- Dry measuring cups
- Wooden or plastic spoon