The Very Best Oatmeal

From Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons

Cookbook

Author(s): Megan Gordon

Page 30

Course: Breakfast/Brunch

Reviews

1 reviews, average rating 4.0 / 5

Sort: Date ↕ Rating ↑ Difficulty ↕ Cooked ↕

kfranzetta

11 years ago

★ ★ ★ ★ ★ 4/5

0 found this helpful Sign in to mark helpful

This is a new technique for cooking oatmeal for me. Toasting the oats with some butter ahead of time gave the dish a richer flavor--reminiscent of matzoh brei. I cooked the oats with about 3/4 c. of coconut milk and 1/4 c. water. They were perfectly done after seven minutes. To serve, I stirred in some toasted unsweetened coconut and topped with blueberries, pecans, brown sugar and a splash of almond milk.

Report