Just a quick Find it Local Friday post today, there’s lots to do on the desk. That and I downloaded a new collage creator tool that I can’t stop fussing with. (See product above). When I have a full morning of checking things of the to-do list, I love to start my day with a warm hearty breakfast. Weekend mornings are all about local eggs and bacon, and occasionally I’ll wake up on a weekday with time for a batch of pancakes. During the week though, things get a little frantic between 6 and 7 AM. That’s where a heaping bowl of Minnesota Oatmeal fits in. For my perfect bowl, I rely on the breakfast oats recipe in Mark Bittman’s How to Cook Everything Vegetarian.
Ready in 10 minutes. Endless topping/flavor combinations. Warm, stick-with-you alternative to a cold bowl of sugary cereal. Full serving of whole grains to start the day off. When I have oatmeal in the morning I feel like I can already cross something off my list for the day. Check. Way to go Amy, you’ve done at least one good thing for yourself today!
1. Start with 1 cup of raw rolled oats. I use Whole Grain Milling rolled oats (found in the bulk section of most Twin Cities co-ops) but there are several local brands that can be found around the state. Ask around and I’ll bet you can find some near you!
2. Place the oats in a pot with 2 1/4 cups of water. Bring to a boil, reduce heat and cook for 5 minutes or until most of the liquid is gone. Turn the burner off, cover the pot and let the oats stand for 5 more minutes. Be patient or you’ll end up with a chewy mess. Remove the lid, stir/fluff with a fork and pour into a bowl.
3. Choose your toppings. Here’s a list of our favorites:
- Drop a maple sugar candy into the center and let it slowly dissolve.
- Warm 1/4 cup of strawberry freezer jam in the microwave for 15 seconds and swirl in.
- Save the leftover pie filling that won’t fit in the pie plate. Re-warmed apple with cinnamon is the best the next morning.
- For a crunch, stir in 1/4 cup of Crapola or your favorite homemade granola.
- Warm 1/2 cup of pumpkin purÃ©e in a small saucepan, stir in with 1/4 teaspoon of pumpkin spice and maple syrup to sweeten.