We think we know oatmeal, but according to food historian Anne Mendelson, we do not. Old-school oatmeal (and she means truly old-school) bears little resemblance to the thick, chewy, raisin-studded porridge that most of us know and love. But Mendelson insists that the pioneers had it better.
First off, Mendelson says to forget those packets of flat-ironed rolled and instant oats. Stick to steel-cut oats. They are closer to what people have been eating for centuries.
But the real eye-brow-raising surprise is the proportions: a spare two tablespoons of oats per two cups of water. This is then cooked extremely slowly and gently over the course of — wait for it — two hours. Mendelson says this allows time for the starch and fiber in the oats to fully dissolve into the water, making a creamy and silky porridge.
As Mendelson says, "...Savor the contrast between the lightly creamy smoothness of the dissolved gruel and the nutty bite of the cooked grains. Who knew that plain oatmeal could be so purely sensuous?"
I'm totally intrigued by this oatmeal and have a feeling that it's one of those things that you almost have to see (or rather, eat) to believe.
→ Read the Article: Rethink Your Oatmeal by Anne Mendelson
Have any of you tried cooking oatmeal this way?
Related: Oatmeal in Jars: How to Make a Week's Worth of Breakfast in 5 Minutes
(Images: Amazon.com and Faith Durand)
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sounds nice, but i wouldn't be full from two tablespoons of oats :) i eat a whole bowl with lots of things on top and sometimes i get hungry couple hours after anyway...
Isn't this similar to cooking steel cut oats in a crock pot overnight? I use a different ratio (i think whatever is on the tin) for the slow cooker, but isn't the concept similar?
fascinating. Reminds me of that Chinese stuff, congee, where a little bit of rice is cooked in a lot of water. And this is how I make rice pudding, too, in the oven for a couple hours.
I agree on the slow-cooking principle. My oats cooked overnight in the bottom of the Aga are the best- I make them with water but they come out oh so cremy after the long slow cook. But, 2 Tbsp per 2 Cups water? That must make really thin porridge and I like mine thick!
this must save alot of money
Ahh, steel cut oats. That was one of the first "starter" solid foods I gave my little ones. Yes, it did take quite a while to cook, but it was well worth it--tasty and so nutritious. Not to mention the small portions they'd eat as babies--one batch went a long ways, so the time factor didn't bother me much. I preferred to add fruit, yogurt, or milk, and often made large enough batches so I could freeze small servings for later use.
I agree, though, I couldn't imagine using only two tablespoons for a serving. I like my oatmeal with a bit more substance to it :-) Thanks for sharing!
2T to 2c oat to water ratio - That's the ratio but is that an actual suggested serving for one? Most steel cut oat servings are 1/4 c dry, so I would think they are suggesting 1/4 c oats cooked with 4 c water, no?
The original article has 1 cup of oats for 2 quarts of water boiled for 2 hours. So not cooked at a low temp for a long time like a slow-cooker. And not 2 tablespoons of oats for a crowd the way this write-up reads. I'd be willing to try the results if someone else watches the pot for 2 hours.
could this be a more workable method with oat groats?
I've been doing the boil and rest overnight method. Not super creamy but delicious. I'd like to try it with more water and a longer soak...
But will Pa and I be hungry again when we get to Mankato?
When I was a kid I loathed oatmeal, but once someone showed me how absolutely delicious it was with salt and a bit of butter, I've become a convert.
@lynnindc : ha!
Oatmeal aside (though I do love it)...I love that illustration, which is from the cover of the edition of "Little House in the Big Woods" that I read over and over as a kid (along with the other books in the series) :-) Unexpected reminder of happy book memories!