Mark Bittman's porridge recipe is awesome (scroll down about a third of the way). And I just happened to have some Scottish oats in the cupboard, along with a canister of Irish oats that I'd forgotten about. It only took about 10-ish minutes to make this morning, and I have enough left over to refrigerate and heat up over the weekend. SO much better than the instant oats. I only used 4 cups of water, but next time, I'll probably add the extra half cup, as I like my oatmeal creamy rather than stiff.
I added a generous dollop of brown rice syrup (you could use honey or maple syrup instead) and some dried cranberries. Yummy!
I may try his bread pudding recipe, too (it's right before the porridge recipe). I assume it would work with gluten-free bread.
1 comment:
Cate, you ALWAYS seem to make me hungry when I read your posts, but I never get to eat anything. One time I even licked the monitor. PLEASE don't tell anyone! I'm so embarrassed. Surprisingly it was somewhat tasty & low in calories! Have a good weekend.
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