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1
Place a large, heavy bottomed pot with a lid over medium-high heat.
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2
Melt the butter in this pot.
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3
Add the oats and toast, stirring often, about 3-4 minutes, until oats smell nutty.
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4
Stir in 6 cups of boiling water and salt.
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5
Reduce heat to medium and cover.
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6
Stir frequently--every 5 minutes at first, and then every minute or so as the oatmeal thickens.
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7
Reduce the heat gradually to medium-low and adding up to a cup more boiling water if the mixture is too thick.
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8
About 15 minutes after you've added the water, taste the oatmeal; it should be al dente, but not hard or raw tasting.
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9
For chewy oatmeal, cook about 20 minutes.
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10
For creamy oatmeal, cook up to 35 minutes.
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11
Serve with desired toppings.
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12
Optional Toppings:.
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13
Milk, butter or cream.
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14
Butter & sea salt.
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15
diced pears or apples and pure maple syrup.
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16
applesauce and cinnamon.
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17
almond, cashew or peanut butter.
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18
granola.
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19
dried figs and honey.
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20
poached pear or quince and some of the poaching juice.
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21
flaxseed.
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22
Optional serving suggestion: Scoop the oatmeal into 1 serving ramekins, sprinkle liberally with granulated sugar.
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23
Broil until the sugar is caramelized for Oatmeal Brulee!
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24
To save the oatmeal for a later use: let it cool completely.
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25
Store in a tightly covered container in the refrigerator for up to 1 week.
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26
To prepare the leftovers, heat up 1 cup of cooked oatmeal per serving.
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27
Warm over high heat in a saucepan, with 1/2 cup water or milk per serving until bubbling until smooth.
