Monday, February 16, 2009

Oatmeal with Currants and Ginger Nibs

I know oatmeal has a bad rap, but it's such a nice morning comfort food that I choose to ignore detractors. Plus, with currants and ginger, this oatmeal is delicious and doesn't even need any additional sugar! 

Oatmeal (for 1):
1 cup hempmilk (or your preferred milk substitute)
1 cup water
2/3 cup oats
1-1.5 tbsp. dried blackcurrants
1 tsp. ginger nibs, or minced crystallized ginger
Pinch of salt
Brown sugar to taste (optional)

Begin by combining the hempmilk and water in a medium-sized saucepan over medium-low heat. Add dried currants, ginger, and salt. Once the liquid has begun to simmer on the edges of the pan, add the oats and turn the heat down to low. Stir occasionally all along the bottom of the pan to keep the oatmeal from burning, and continue to cook until a wooden spoon can be scraped along the bottom of the pan and the oatmeal does not immediately fill in the space.

This can take a long time. I will illustrate with a quick story: This morning I wasted a bit of time on the computer and came up for air only to realize that I had only 28 minutes to make this oatmeal in order to watch all of the Hot Topics on The View. Could it be done?

9:42: The oats have been added, and everything is starting to burble together. 18 minutes sounds doable. The Quaker Oats canister would have you believe that you have plenty of time, but we shall see.

9:53: I have just reached the "coat the back of the spoon" level of thickness. This does not bode well for finishing on time.

Quiet BBC World News, I know it's past 10. You don't have to rub it in. 
10:03: Done! 

10:06: A voila! I served this up with a dollop of homemade quick preserves that I made from dried fruit, Bosc pear, and ginger.

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