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!

Minnesota Oatmeal

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 purée in a small saucepan, stir in with 1/4 teaspoon of pumpkin spice and maple syrup to sweeten.

• Drizzled with 2 tablespoons of honey from Wolf Honey Farm in Baldwin, WI
• If you’d like the greatest oatmeal idea list see Kath’s Tribute to Oatmeal. Beware though…all the sweets will tempt you!