Luxurious Oatmeal – Vermont Kitchen Style

December 28th, 2011 / Comments 0

Today marks the middle of a week framed by holiday feasting. For our family it began with tea, mince pies topped with whipped cream, shortbread and citrus cookies before a Christmas Eve service that was followed by Christmas Eve dinner. The next day began with a rich Christmas breakfast, followed by a mid-afternoon visit with friends over more tea and sweets, and then there was Christmas dinner complete with an extravagant dessert of banoffee pie.

B Porridge Pot c egbert Luxurious Oatmeal   Vermont Kitchen Style

Next weekend will be a variation on last weekend with what may seem like an unending parade of buttery sweets, rich cheeses, roasted turkeys, sublime wines, New Year’s Eve buffets and football feasts. The abundance of rich, artery clogging food that inspired my daughter-in-law, Alison, to suggest that we start each day with a bowl of oatmeal.

Oatmeal often described as a cholesterol lowering, vitamin rich, high fiber digestive aid is also a staple in my pantry. Charles often cooks up a batch of rolled oats in the microwave and we enjoy it topped with a bit of brown sugar and a splash of milk. But inspired by the holiday week, Alison created six varieties of luxurious oatmeal. Each variety began with Alison’s basic Oatmeal. Here’s how she made it:

Alison’s Basic Oatmeal
1 1/2 cup steel cut oats
6 cups boiling water
1/4 cup sunflower seeds
2 teaspoons ground flax seeds

She began by adding the steel cut oats and to the water in a medium saucepan. She stirred the oats occasionally and after half an hour of cooking, over medium-low heat, most of the water had been absorbed and the oats were tender. While the oats cooked, Alison put a quarter of the sunflower seeds and flax seeds into four deep cereal bowls.

On Monday she made Cinnamon Apple Oatmeal
Basic Oatmeal
1 apple, cored and cut in 1/2 inch dice
1/4 cup pecans, chopped
1/2 teaspoon cinnamon
8 teaspoons brown sugar
1 cup milk, heated
She added a quarter of the apple, pecans, cinnamon and brown sugar to the sunflower and flax seeds in each of four deep cereal bowls and added the cooked oats and warm milk. It was better than apple pie for breakfast.

On Tuesday, Alison added raspberries, almonds and honey to the sunflower and flax seeds.
Raspberry Almond Oatmeal

Basic Oatmeal
1 cup raspberries
1/2 cup slivered almonds
4 tablespoons honey
The hot oatmeal intensified the flavor of the fresh raspberries and made breakfast better than a Linzer Torte.
Today we had mixed berry oatmeal. It follows the Luxurious Oatmeal method with these ingredients:

Mixed Berry Oatmeal
Basic Oatmeal
1/2 cup strawberries, sliced
1/2 cup blueberries
1/2 cup raspberries
1/2 cup pecans
4 teaspoons brown sugar

Mixed berry oatmeal surpassed strawberry shortcake for breakfast.

Alison has written Banana Walnut Oatmeal on the calendar for tomorrow and Fig Oatmeal for Friday. Here are the ingredient lists:

Coconut Banana Oatmeal
Basic Oatmeal
2 bananas, sliced
1/2 cup unsweetened coconut, shredded
4 Tablespoons maple syrup
Fig-Hazelnut Oatmeal

Basic Oatmeal
6 dried figs, diced
1/2 cup hazelnuts, chopped
4 Tablespoons honey

Although I haven’t tasted the Coconut Banana or the Fig-Hazelnut Oatmeal, I’m confident that they will be at least as tasty as banana bread or fig newtons for breakfast.

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