20 January 2010



An unctuous, warm, stick to your ribs breakfast cereal, made from an easy recipe that can be thrown together in a matter of minutes and eaten with a vartiety of spices, fruits, nuts or just brown sugar.

With all this going for it, why did I avoid oatmeal like the plague when I was little…  I mean to the point that you couldn’t force the spoon down my throat! I think it came down to the texture, which with years and maturity…. I have come to like.

A few TIPS for making oatmeal :

  • add the  salt at the end for a creamy texture
  • the finer the oats the faster they cook
  • heat your bowls
  • serve with warm milk
  • Scottish superstition – stir clockwise with your right hand to avoid evil


For two servings:

  • 250mL milk
  • 250mL water
  • 75g (2.5oz) rolled oats
  • pinch of salt
  • extra warm milk for serving
  • brown sugar for serving
  1. Put bowls in the oven
  2. Bring milk and water to a boil in sauce pan
  3. Add oats, bring to boil, then reduce to simmer
  4. Simmer for 10-15 minutes
  5. Serve in warm bowls, topped with warm milk and brown sugar

6 Responses to “OATMEAL”

  1. heather Says:

    mmm, that’s what I ate this morning for breakfast! steel cut oats with fresh cranberries, walnuts and hazelnut extract. delightful.



  2. Sophie Says:

    MMMM,..your oatmeal is simple but tasty!

    • Sophie,
      some of the most delicious recipes seem to be the simplest.
      In general I like how the Italian’s think about cooking – each ingredient should have a voice and not be over crowded!

  3. BooksAndBakes Says:

    I love porridge…every morning! My current fad is bananas and brown sugar – I’m looking forward to breakfast already!

    Loving the blog, and bonus brownie points for being in La Suisse!

    • I find that when I eat porridge for breakfast I am not hungry until lunchtime. Plus as you say there are so many different things you can add to it.
      Are you in La Suisse ?


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