What to Add to Oatmeal

Instead of plain, white, cane sugar, I add to oatmeal: Brown sugars [my preference is for "Sugar in the Raw" brand, or other golden type sugars, rather than traditional dark brown sugar. In oatmeal, I also use maple syrup and honey, a teaspoon of each (these work well in combination for pancakes or french toast, and even popovers). I do not add "Light brown" sugars to oatmeal. Light brown sugar is merely refined sugar with molasses added - (read the label!); some store brands add other flavorings!

These make great additions when cooking oatmeal:

• Raisins - a tradition.
• I enjoy putting in ripe peaches, apples or pears, cut into pieces. Clean the fruit first, and leave the skins on or off. Cook briefly towards the end, or add to the bowl before serving.
• Chopped nuts - pecans are my favorite, but sliced or chopped almonds or walnuts work, too.

Varying the grain content is a simple way to modify taste and texture. However, depending on the grain, attention to the pot may be necessary, to keep things from sticking.

• To a serving, after the oatmeal is partly cooked, add a tablespoon or so of more rolled oats. These will be cooked less, and add some texture to the oats.
• More often, I will add steel cut oats, replacing one of the quarter-cups of rolled oats with half as much steel cut oats. I put the steel cut oats in before I heat up the water, reducing to a simmer after the water boils. After a few minutes, I add the other 2 quarter cups of oats. [1.5 cups water; 1/2 cup rolled oats; 1/8th cup steel cut oats
• Before cooking the oats, lay them in a wide fry pan [I use cast iron pans]. On medium low heat, or warmer if you want to be more attentive to the process, toast the rolled oats. Takes a few minutes, or less if the heat is higher. Minimize moving them around; they're fragile. When browned a little [to taste], add them to boiling water and cook as normal.
• Add a tablespoon of toasted oats, part way through cooking.
• Cook a wheat cereal as part of the mix when making oatmeal. Cracked wheat or rolled wheat are available in branded or bulk varieties. Add earlier or later than the oatmeal, depending on which takes more time to cook. Reduce the oats, to retain adequate moisture - the first time you try it, be conscious of sticking. I've use rolled wheatberry, such as Ralston, but other wheat cereals work fine.

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