I love oatmeal. Maybe it’s because I live up north and it gets so cold that I need something both warm and easy to digest because my insides are just as cold as my outside. Maybe it’s because although I grew up on instant oatmeal, I’ve always known oatmeal to be a healthy way to start the day. Maybe it’s because I have a thing for oatmeal cookies.
Whatever the reason, when it comes down to it, no matter how much I love oatmeal, I always have a difficult time getting the flavor right and the consistency to the thickness I desire. Instant oatmeal I either find to be bland, artificial, or both, and I can never get the water to oats ratio correct. Making oatmeal from scratch, I never know what to add to it to obtain optimal flavor and end up drowning my oatmeal in milk and syrup.
On a whim I decided to be semi-homemade with my oatmeal the other morning. We had granola and I knew I didn’t want it to go to waste so I got the idea to turn my vanilla flavored granola into a flavorful oatmeal.
For your own semi-homemade oatmeal follow this simple recipe: MAKES 1 SERVING
- In a small pot, boil 3/4 cup of water
- Add 1/2 cup of your favorite granola into the water and stir continuously for approximately 2 minutes. Large clusters will dissolve and as you stir the oatmeal will thicken.
- When oatmeal has achieved desired thickness, remove from heat, serve, and enjoy.
When the granola you work with is already packed with nutrition and flavor, there is little need to add any milk or sweetener.
I’ve been in college down in Georgia for the past 8 months and having lived my entire life in Connecticut, it was a bit of culture shock. I had never seen collared greens before, I didn’t know what grits were, and I was under the impression that gravy was for meat or potatoes not biscuits. Georgia was my first introduction to the phenomenon of biscuits and gravy.
I harbor no grudge against Southern food; I was just massively shocked for a few months. I thought that would be my biggest shock of the year, but I had yet to discover that the biscuits my college served were frozen. I’ll give that a moment to sink in: a Southern school with frozen biscuits. I never thought I was a biscuit snob until working in the kitchen one day my boss pulled out trays of frozen biscuits and told me to spread melted butter on them.
Is it an idealist notion that a large scale cafeteria has the time or the resources to bake fresh biscuits every morning on a massive scale? Yes, I admit this. It is a bit far fetched and maybe I had a preconceived notion that the south is known for its biscuits, but biscuits are one of my favorite things to make at home and I was disappointed.
Now that I am home one of the first things I did was bake home made biscuits for breakfast topped with blueberry jam. This is not an original recipe* but it’s certainly one of my favorites and definitely worth sharing. For other great recipes check out the book this came from: Favorite Brand Name 3 Books in 1: Cookies, Bars, Muffins (see cite information below).
2 1/2 cups all purpose flour
1/4 cup sugar
1 1/2 tbs baking powder
3/4 cup (1 1/2 sticks) cold butter
1 cup milk
1. Preheat oven to 400 degrees (Fahrenheit). Grease 12 muffin cups.
2. Combine dry ingredients in a large bowl. Cut in butter until mixture looks like crumbs. Stir in milk just until combined. Spoon into muffin cups.
3. Bake 15-20 minutes or until light brown.
Makes 12 biscuits.
*recipe courtesy of:
Weber, Louis. “Southern Biscuit Muffins.” Favorite Brand Name 3 Books in 1: Cookies, Bars, Muffins. Lincolnwood, IL. Publications International. Ltd.
Hey, I’m considering different cookies and cupcakes to market over the summer and with the current Superhero craze (of which I am proudly a part of) I’m looking into a line of either cookies (or cupcakes) based on various superheroes. The Avengers is coming out May 4th and I’m looking into ideas about Iron Man, Captain America, Hulk and Thor cookies. If this, or a different fandom appeals to you let me know! I’ll create a confection based on a character or fandom of your choice. Looking forward to your input.