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Slow-Cooked Oatmeal
Maro Desjardins makes Slow-Cooked Extra Thick Oatmeal with Cinnamon-Brown Sugar, Vanilla and Dried Fruit. (Photo: lawellphoto.com)
2-3 cups milk
Pinch of salt
2 cups whole grain oatmeal (Bob’s Red Mill)
1 Tablespoon unsalted butter
¼ cup golden brown sugar
2 teaspoons pure vanilla extract
2 teaspoons cinnamon
¼ cup chopped dried apricots
¼ cup dried cranberries
1 handful coarsely chopped walnuts
In a medium saucepan, heat milk on medium heat for a few minutes, add salt and oatmeal to milk, bring to a boil, and reduce heat to low, stirring once or twice. Cover and place lid on pan and simmer on low for about 12-15 minutes. Remove from heat, stir in butter, sugar, vanilla and cinnamon to incorporate. Replace lid, allowing oatmeal to sit covered for 10 minutes, adding additional milk if necessary. Oatmeal will absorb liquid as it sits. Serve in bowl with apricots, cranberries and chopped walnuts. You can be creative with your toppings, using fresh fruit like bananas as well and even some yogurt. Oatmeal can be refrigerated and reheated in microwave for a week, adding additional liquid.
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