Oatmeal Revisited

Oatmeal Revisited

When I was cooking on boats, former cooks and captains alike often told me that oatmeal was one of the great shipboard breakfasts because of the long-lasting energy effect from the fiber. So I made oatmeal. A few times. But the crew never ate it. I was much better off making biscuits and gravy, grits or hash with eggs, Dutch babies or pancakes. Or really, anything but oatmeal.

I figured out my problem. I should’ve baked it. My sister makes baked oatmeal for her two kids and whenever I’m there at breakfast, they have their faces way down in the bowls so all I hear are muffled voices when they say, “Look, Auntie Cole-Cole. Baked Oatmeal!”

So I picked up a bag of steel-cut oats at the .99 cent store and decided to conduct an experiment to see if I could get it right – as well as to find out if the energy from a bowl of oatmeal will last 3-4 hours.

I’m still only 30 minutes in so the results of the energy study remain to be seen. But as for whether I got it right, if you’d walked in on me a few minutes ago, you would have heard a muffled voice say, “Gimme a minute. Baked Oatmeal!”

Baked Oatmeal (or Groatmeal as the case may be) with Ginger & Pluots
Serves 1

1 pat of butter
Several dashes kosher salt
1/4 c. steel-cut oats
1 c. water
1 t. finely chopped ginger (I used fresh/young ginger)

Melt butter with oats in a small baking pan (I used a mini bread pan). Boil water. Add water and salt and ginger to oats. Bake at 375 for about an hour.

Remove from the oven, dish into bowl, add:
1/8 c. half and half, milk or cream
1 pluot, or small plum, sliced
1-2 t. maple syrup
Dash of ground or grated cinnamon
Hint of black pepper

Baked oatmeal with ginger and pluots.

Baked oatmeal with ginger and pluots.