America’s favorite hot cereal is also a
favorite in Scotland. Oat groats are the edible portion of the
oat kernel and are a good source of fiber and nutrients. The
groats may be rolled thin or thick. Oatmeal may also be cooked
on the stove top, the microwave or in the oven. For creamy
almond oatmeal, omit wheat germ, cinnamon and currants.
Substitute ¾ teaspoon almond extract for the rum and add 2
tablespoons dark brown sugar when the oats are cooked. For
variety, substitute 5-grain rolled cereal for the oats.
thick rolled oats
toasted wheat germ
teaspoon imitation rum or vanilla extract
teaspoon ground cinnamon
whole milk or fat-free milk
1. Preheat the oven to 350˚.
2. Oven method: In a 2-quart baking
dish, mix milk, oats,
wheat germ, rum
extract, butter, cinnamon, currants and
salt. Stir well and bake
uncovered in the preheated
oven for 20 minutes.
3. Stove Top method: In a 3-quart
saucepan, heat the milk,
germ, rum, butter, cinnamon, currants and salt
over medium heat. Cook
for 15 minutes, stirring occasionally.
Cover and remove from heat. Let
the cooked porridge
sit for 5 minutes.
4. Microwave method: Omit the cinnamon and currants and
place the rest of the ingredients in a
baking dish. Cook 5 minutes on high and stir. Repeat twice.
Stir in the cinnamon and currants.
5. Serve spoonfuls of oatmeal in deep bowls. Top with
brown sugar and
then pour half-and-half or milk just
around the edges of the oatmeal.
Makes 4 servings