THIS IS MY MORNING BOWL OF OATMEAL
I consider myself an expert on hot cereal and I don't feel badly for boasting. If you are going to prepare a whole grain cereal, use McCann's Steel Cut Irish Oatmeal— made from the finest steel cut oats. They take longer to cook than rolled or old-fashioned oats but it is really worth the effort. The key to a hearty, yet tender bowl of oatmeal, is gentle cooking in a double boiler. I like the nutty flavor of these oats. This method of cooking will assure you of perfectly plumped oats, with a lot of flavor.
If you happen to be on Weight Watchers TM, a serving will keep you satisfied until lunch. I have mine with 1/2 cup of 2 % organic milk and half of a medium banana. The best 6 point breakfast ever.
OATMEAL IN A DOUBLE BOILER
Makes 4 servings
4 cups cold water
1 cup McCann's steel cut oats
2 pinches salt
Warm 2 % milk, for serving
2 medium bananas, sliced (one-half per serving)
1. In the top part of a double boiler, combine the water, oats and salt. Place over cold water in the bottom part of the double boiler and cover.
2. Bring the water in the bottom pot to a boil over medium heat. Reduce the heat to low so the water maintains a steady, gentle simmer. Cook covered, stirring one or two times, until the oatmeal is plump and tender, about 40 minutes.
3. Remove from the heat and let stand 5 minutes. Stir gently. Serve immediately with warm milk and sliced banana.