Last night Ruth and I were IMing. Between the many random topics including flu shots, my husband’s new addiction to the Harry Potter series, yogurt making and pumpkin soup, we both said we had discovered the best way to make oatmeal. So this morning, I combined both techniques and I really do believe we have the best oatmeal ever. If you want a nice warm bowl of oatmeal tomorrow morning, do yourself a favor and skip the instant brown sugar and cinnamon with raisins and make some of this.
• 6 cups water
• 2 cups steel cut or Irish style oats
• 12oz vanilla yogurt
• 1 jar Trader Joe’s peach halves in white grape juice, diced (or fruit of your choice, I really think diced apples or pears sautéed in a little butter, brown sugar and cinnamon would also be lovely and I’m sure the old standby of raisins wouldn’t be too bad either)
• 1/2 tsp cinnamon
In a large bowl combine 3 cups warm water, 2 tbsp of the yogurt and oats. Soak overnight (I actually just soaked it a few hours and this was lunch, but Ruth did it overnight). Why soak it, you ask? Ruth says that when you do this the oatmeal releases enzymes which are good for you. It also gets nice and soft and creamy.
In the morning, boil 3 cups salted water. Transfer oats mixture to the pot of boiling water and cook over medium heat until liquid is gone and you have a thick cereal.
Remove from heat. Stir in cinnamon, fruit and remaining yogurt.
As you can see from the pictures, this makes a family sized portion (or in my case several ice cube trays worth of baby food to freeze for days when I don’t feel like soaking oats and all that).
How good is this oatmeal? Well, Bean ate a whole adult sized portion in about 2 minutes flat. Like I said, it is the best oatmeal ever.