For someone who doesn't always eat breakfast, I'm a huge fan of oatmeal, usually the instant variety, because of its ease, taste and that it's good for me! I still miss the daily breakfast ritual of preparing 1-minute oats with raisins and bananas for myself and my old co-teacher.
Lately, I've grown to appreciate slow-cooked, steel cut oats. Their nutty, creamy flavour surpasses instant oatmeal every time. If you're in a hurry, make them ahead of time and refrigerate individual portions in airtight containers until you're ready to heat and eat. [I add a bit of milk before reheating in the microwave.]
Tonight, E and I weren't that hungry so we had *breakfast for dinner.* I found this recipe from Alton Brown via the Food Network and decided to give it a try since I just happened to have buttermilk in the fridge. I added raisins, though you could add almost any fruit.
It was a deliciously satisfying meal and I can't wait to eat the leftovers in the morning!
In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.
Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Add the cinnamon, sugar and raisins. Spoon into a serving bowl and top with remaining buttermilk. Enjoy!