Oatmeal

Oatmeal © kvalifood.com

Oatmeal is quick and filling. Made with water alone it is neutral and light; with milk or a mixture it becomes creamy and rounded. This recipe is the base version — cooked from cold with constant stirring, ready in a few minutes.

Ingredients

Yields 4 servings

  • 1 l cold water (or milk, skimmed works fine)
  • 125 g oats (about 4 dl)
  • 1/2 tsp salt, to taste

Directions

Cooking

Pour the liquid and oats into a heavy-bottomed pot at the same time. Heat over medium heat, stirring regularly across the whole base, until the porridge comes to a boil. Turn down the heat and cook through for about 1 minute with constant stirring. Remove from the heat and season with salt.

Serving

Serve with finely cut fruit (e.g. orange) or grated fruit (e.g. apple) and sugar or honey if desired.

Notes

  • The porridge thickens further in the bowl — take it off the heat a little earlier than you think necessary
  • Let the oats and liquid soak for 15 minutes before cooking for a creamier texture
  • Rolled oats give more bite and take slightly longer to cook than quick oats
  • A mix of half water and half milk is a good compromise between light and creamy
  • Serve with quark, skyr, fresh fruit, nuts or cinnamon to vary your breakfast