{"id":200886,"date":"2019-02-05T01:59:43","date_gmt":"2019-02-05T06:59:43","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=200886"},"modified":"2019-02-05T01:59:43","modified_gmt":"2019-02-05T06:59:43","slug":"great-tasting-oatmeal-doesnt-need-to-comes-in-a-packet","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2019\/02\/05\/great-tasting-oatmeal-doesnt-need-to-comes-in-a-packet\/","title":{"rendered":"Great tasting oatmeal doesn’t need to comes in a packet"},"content":{"rendered":"
\"\"<\/a>
They know about oatmeal in Ireland and Scotland, where whole-grain, steel-cut oats are popular. (File Photo<\/a>: Daniella Segura\/Flickr<\/a>, CC BY 2.0<\/a>)<\/figcaption><\/figure>\n

If you think oatmeal comes in a packet, think again.<\/p>\n

They know about oatmeal in Ireland and Scotland, where whole-grain, steel-cut oats are popular. Yes, these slightly chewy oats take longer to cook than old-fashioned rolled oats (and way longer than instant oats in a packet), but the results are so much better.<\/p>\n

To shorten the usual half-hour cooking time, start the process at night and then finish up in the morning. Follow this recipe with your kids.<\/p>\n

OVERNIGHT OATMEAL WITH RAISINS AND BROWN SUGAR<\/p>\n

Servings: 4<\/p>\n

Prep Time: 10 minutes, plus overnight resting time<\/p>\n

Cook Time: 15 minutes<\/p>\n

Prepare Ingredients:<\/p>\n

3 cups plus 1 cup water, measured separately<\/p>\n

1 cup steel-cut oats<\/p>\n

1\/4 teaspoon salt<\/p>\n

1\/2 cup raisins<\/p>\n

3 tablespoons packed brown sugar<\/p>\n

1 tablespoon unsalted butter<\/p>\n

1\/4 teaspoon ground cinnamon<\/p>\n

Gather Cooking Equipment:<\/p>\n

Large saucepan with lid<\/p>\n

Wooden spoon or rubber spatula<\/p>\n

Start Cooking!<\/p>\n

In large saucepan, bring 3 cups water to boil over high heat. Turn off heat and slide saucepan to cool burner. Stir in oats and salt. Cover saucepan with lid and let sit overnight.<\/p>\n

In morning, stir remaining 1 cup water into saucepan with oats and bring to boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until mixture is creamy and oats are tender but chewy, 4 to 6 minutes.<\/p>\n

Turn off heat and slide saucepan to cool burner. Stir in raisins, sugar, butter, and cinnamon. Cover and let sit for 5 minutes. Serve.<\/p>\n

Make It Your Way<\/p>\n

If you don’t like raisins and cinnamon, try these fun flavour combinations.<\/p>\n

\u2014 Banana and Brown Sugar Oatmeal: Use 2 chopped ripe bananas instead of raisins. Leave out cinnamon.<\/p>\n

\u2014 Blueberry and Almond Oatmeal: Use 1\/2 cup blueberries instead of raisins. Use 2 tablespoons almond butter instead of butter and cinnamon. Add 1\/2 cup sliced almonds to oatmeal along with blueberries.<\/p>\n

\u2014 Toasted Coconut Oatmeal: Use 1 cup canned coconut milk instead of water. Use 1\/2 cup toasted unsweetened flaked coconut instead of raisins. Leave out butter and cinnamon.<\/p>\n

\u2014\u2014\u2014<\/p>\n

Nutrition information per serving: 270 calories; 48 calories from fat; 5 g fat (2 g saturated; 0 g trans fats); 8 mg cholesterol; 154 mg sodium; 53 g carbohydrate; 5 g fiber; 25 g sugar; 7 g protein.<\/p>\n

\u2014\u2014\u2014<\/p>\n

For more recipes, cooking tips and ingredient and product reviews, visit https:\/\/www.americastestkitchen.com<\/a>. Find more recipes like Overnight Oatmeal in \u201cComplete Cookbook for Young Chefs .\u201d<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

If you think oatmeal comes in a packet, think again. They know about oatmeal in Ireland and Scotland, where whole-grain, …<\/p>\n","protected":false},"author":44,"featured_media":200891,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[],"class_list":["post-200886","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","mauthors-americas-test-kitchen","mauthors-the-associated-press"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/200886","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=200886"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/200886\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/200891"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=200886"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=200886"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=200886"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}