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As of Saturday, leftover buttercream.

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Late-Nite Eats Database

While normally I use an all grain version, this will work fine too. For me, this is the best mix ins for oatmeal.


Belgian Wit

Ingredients:
• 6 lbs. wheat malt extract
• 1 lb. Belgian candi sugar (clear)
• 1 lb. oatmeal
• 1 oz. crushed coriander
• 1 oz. sweet orange peel
• 1 oz. Curacao orange peel
• 2 oz. Crystal hops pellets (3.5% alpha acid): 1 oz. for 60 min., 1 oz. at end of boil
• White Labs pitchable Belgian Wit yeast



Step by Step:
Put oatmeal into a grain bag. Add 1 gal. of water and bring temperature to 155° F. Turn off heat and let oatmeal steep for 30 min. Remove bag and drain completely. Stir in malt extract and candi sugar. Add enough water to bring to 2 gal. Bring to a boil. Total boil is 60 min. Add 1 oz. of hops and boil for 50 min. Add orange peel and coriander. Boil 10 min. more. Turn off heat and add remaining 1 oz. of hops. Steep for 10 min., remove hops, cool, and transfer to fermenter. Add 3 gal. cold water. Pitch yeast at 75° F.
Ferment at 68° F for 14 days. Transfer to serving keg and carbonate. Age 14 days.

Enjoy!



Ron

The other day I put in a spoonful of sweetened condensed milk, *almost* as sinful as buttercream

Ok, here are things that I have mixed in my oatmeal in the past months:

Cream
Half & half
Milk

Frozen cranberries
Fresh unsweetened cranberries (much less tart when cooked)
Blackberries
Raisins

Brown sugar
Rice syrup
Homemade maple syrup

German Muesli
Slivered almonds
Roasted sunflower seeds
Cashew pieces

Pecan nut butter.Just fabulous. Found it at the Evanston Winter Market. A bit pricey, but very good for you, while tasting as if it's probably killing you! (Guess that makes it a bargain. . .)

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Food & Flowers: Andre Jordan's sweet doodle for a cold winter's day; diary of an unhappy restaurateur, circa 1881; winter project - try a terrarium

I cook my oatmeal in my rice cooker. My daily routine is to measure oats and water, put them in the rice cooker, set it on cook. Then I take my dog for his morning walk to the beach. When we get back the oats are cooked perfectly.
Latest toppings
salt
brown sugar
trail mix

Sometimes I like to use garam masala as well.

For the past few months, I've been cooking a banana in my pan before adding almond milk, oatmeal, and almond butter.

For today, I was craving a savory preparation for oatmeal. Last night, I prepared my plain oatmeal on the stovetop, seasoned with some salt and pepper. Upon arriving at the office, I reheated it at 80% for a 1 minute with an egg. I then added some baby kale to lightly wilt it and topped it with fresh avocado slices. I loved the creaminess from the avocado and the sauce provided by the "over easy" egg. A little sriracha or hot sauce would've been nice.

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I've been using my rice cooker for oatmeal lately, setting up steel-cut oats overnight.
Mix-ins have been blueberries, maple syrup, and skim milk if it's too stiff a porridge. Most recent batch I added dried cranberries, and didn't need any other sweetener.

My only concern is that a 1 (6oz) cup makes several servings. How long is it safe to leave it in my rice cooker? I've gone three nights, and there are no off tastes or smells, but I'm wondering if I'm creating an incubator.

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What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang

Why not take it out of the rice cooker into individual servings and refridgerate? You can nuke it gently when you are ready to eat it.

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American Brittany Rescue always needs foster homes. Please think about helping that one dog.
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Usually, like everyone else here, I add dried fruit and nuts. Sometimes I go with butter and salt, other times with butter and maple syrup and salt. Last weekend I remembered I had a small bottle of shagbark hickory syrup I picked up at Goose Market in Indianapolis. I need to get more of it. A lot more.

I do that in a Crock Pot. 2C steel cut oats ($.99/lb at Valli) and 8C water. On a timer to run from about 2:00 AM through 5:00 AM. What we don't eat that day goes into the refrigerator for the next several days.

I serve mine with a sliced banana, some walnuts and some flax seed meal. To that I add milk or buttermilk. That's pretty much my breakfast every day.

JoelF, if your kitchen is pretty cool and you keep the cooker closed, I'd say you could go quite a while (did you read Blood, Bones & Butter, where she talked in the last part about her mother-in-law keeping everything at room temperature for days on end?). Myself, I'll go for two days, and if it's not gone, it gets tossed into a batch of muffins or the next loaf of bread. But generally, with this crowd, it vanishes before I even get a scoop myself, sometimes.

When I do get some (and it's always the steel-cut oats), I don't get very adventurous: a pat of butter, a spoon of brown sugar, and a splash of cream. Sometimes toasted pecan or almonds, a handful of fresh berries, or apples and cinnamon (mixed in for the last ten minutes of cooking).

I love using the rice cooker. The one from Costco lets me set it up overnight... the only glitch is that the oats seem to bubble up and really muck up the vent. Is it just because I'm doing double batches? (see above re: living with a ravening horde). I wonder if there's something I could put in there to reduce the surface tension of the bubbles or something...

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My pitiful yet plucky little food blog.

Brain not work in morning.
Forgetting oatmeal in fridge, eat toast instead.
This way, seeing LEDs on rice cooker when stumble into kitchen.
Warm food magically available.

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What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang

I mentioned peanut butter earlier in this thread. I found recently that I really enjoy peanut or almond butter (about a tablespoon, no more) along with freeze dried strawberries stirred in after cooking. The strawberries partially re-hydrate so that there are crispy bits and also slightly chewy moist plumped bits and they taste remarkably fresh. Trader Joe's and Target have them.

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You can't unfry things, Jerri.