ragnar roos

[rang'nar ro:s]

Oatmeal

A slow cook variation of the traditional oatmeal recipe.

If you like oats, you're going to love them prepared like this. Rather than trying to prepare them as fast as possible, this recipe tries to extract as much nutrition and taste as possible.

Left over oatmeal can be fried and used as an alternative to potatoes, rice, pasta or any other starchy foods. It can also be used as an excellent scalding base for your bread baking.

Serves 2

80 g (about 2 decilitre) steamed and rolled oats
200 ml milk
200 ml water
3 g salt

Soak the oats in the water for one and up to 24 hours.
In a heavy pan, mix the soaked oats, the milk and the salt.
Bring to a boil.
Set the heat to low and boil for about 10 minutes, stirring to prevent the oats from sticking to the bottom of the pan.

Divide the oatmeal on to soap plates and let rest for one minute.

Serve either with some coarse sea salt sprinkled on top for a savory meal, or with applesauce and cinnamon for a sweat meal.