I first had this in a castle in Scotland – they called it porridge. They offered a full Monty breakfast, but after having this, I was interested only in more of it. It took a while to find a way to get the same texture, but the crock-pot did it. It is ready to go when you get up.
Follow this link for the recipe:
Crockpot Scottish Oatmeal
• 1 cup steel cut oats
• 5 cups nonfat milk (or fatty is fine)
• ½ tsp salt
• ¼ cup brown sugar for topping
• ½ cup cream for topping
Night before:
Put milk, salt and oatmeal in a crock-pot, set on low, and put lid on.
Next morning:
Serve, topping each serving with 2T cream and 1T brown sugar.
NOTES:
I have learned from sad experience that either the crock-pot should have a nonstick inner surface, or you should use a crock-pot liner (which I learned about from my daughter). If you don’t, there will be oatmeal welded to the inner parts of your crock-pot, and NOTHING gets it off, including boiling soapy water in it. My next try at removal will be making a tomato based sauce in it, which may end up with a faint oatmeal taste.
No comments:
Post a Comment