Amish Market Oatmeal OAMC
photo by loof751
- Ready In:
- 22mins
- Ingredients:
- 4
- Serves:
-
4-6
ingredients
- 1 1⁄2 cups rolled oats, old fashioned (NOT quick cooking)
- 1 1⁄2 - 2 cups milk (adjust volume to your preference) or 1 1/2-2 cups water (adjust volume to your preference)
- 1 cinnamon stick, about 3-inch piece
- 1 teaspoon salt
directions
- Combine all ingredients in a large saucepan.
- Stir to combine, cook over medium heat until mixture begins to boil. Watch the texture and add additional liquid as needed to suit your preference as this will thicken as it cooks.
- Turn heat down to low and allow to simmer, stirring often, approximately 20 minutes.
- Serve immediately with your favorite toppings.
- OAMC: Allow mixture to cool in the saucepan. It will thicken. Spray a muffin tin with non-stick spray, preferably unflavored. If you are using silicone molds or a silicone muffin pan, spray them lightly too. Ladle single portions, I use a 1/4-cup because my daughter and I are not big eaters. Cover with plastic wrap and freeze. When frozen, remove from muffin tin or molds, and store in a resealable freezer bag.
- To reheat: Microwave on high for 1 to 1-1/2 minutes (or in a small saucepan on low heat) with a tablespoon or two of additional liquid. Add your favorite toppings and enjoy.
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Reviews
-
This is wonderful oatmeal! Cooking for 20 minutes with the cinnamon stick really added a new dimension of flavor, more so that just adding ground cinnamon. I did have to add more liquid, a little at a time, during the cooking process. Topped mine with brown sugar and enjoyed a tasty and satisfying breakfast - thanks for sharing the recipe! Made for Spring Pick-A-Chef 2013
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Yummy, this was creamy and good. I can see why oatmeal like this would have a cult like following. I used plain rice milk to make ours dairy free, cooking it uncovered I had to add about triple the amount called for throughout the cooking process. I used sea salt in a lesser amount but definitely enjoyed the flavour the salt added to the oatmeal. I served our with dark raisins mixed in at the last minute, dark brown sugar, chopped walnuts (good addition) and more plain rice milk. Made for PAC Spring 2010.
RECIPE SUBMITTED BY
UrbanYogaMommy
Northern, NJ
<p>Corporate NYC foodie mom now living the dream in the country. I love to make things for my food snob family of four that are fast and easy, nutritious and fresh. I use organics, locally grown, grass fed, free range, and wild everything as much as possible. I try to minimize processed foods, refined sugars, and refined flour. My favorite things to make are Indian, Mexican, Provençale, and Italian.</p>