Are You A LOVER or a HATER......of Oatmeal?

For most of my life, I was an oatmeal hater. I didn't mean any offense to that particular food, but I hated all foods with a mushy texture. I didn't like Flan, or Creme Brulee or pudding or yogurt or Boston Creme Pie or Key Lime Pie or anything else that gushed and smooshed in my mouth. I craved crunch or snap or bite. For the most part, that is still true; however, the positive health effects (and the earthy ethos) of oatmeal have motivated me to give the humble oatmeal a Rachel Makeover.

The first thing I discovered was that it mattered what kind of oatmeal I started with. Steel Cut Oats, also called Irish or Scottish Oats, have a much chewier texture than regular oats. I have tried several different brands and you can experiment as each has a slightly more or less chewy consistency.

The next thing I realized was that most oatmeal was entirely too bland for me. I like flavor and lots of it!
So I gathered together all the ingredients that I thought might enhance oatmeal's blank canvas and began experimenting. The following recipe is my latest version of Rachel's Oatmeal. I am happy to report that I had my dad taste-test it and it passed the Sam test with flying colors. While dad was used to making a smoother, less jazzy bowl of oatmeal, he soon became a willing convert to my new flashier version.

The first step requires toasting slivered almonds and coconut flakes in a 375 degree oven for about 10-15 minutes until they start looking toasty and brown-ish.

My dad likes a nut-free version so I will add in the almonds at the last minute after putting his oatmeal in a separate container.

While the nuts and coconut are toasting, boil 4 cups of water with a pinch of salt. Once the water has boiled, add in the oatmeal and after about five minutes of stirring and watching, it should start to thicken. At this point, turn the heat down a bit and continue to stir gently.

The easiest measurement is 1 cup of Steel Cut Oats to 4 cups of boiling water.

While the oatmeal is cooking, peel and mash two ripe bananas.

Don't forget to check on the coconut and almonds; make sure to take them out before they get too dark!

Here's a complete list of the ingredients:
1 cup Steel Cut Oats
pinch-salt
2 ripe bananas
1 tsp. cinnamon (add more if you really want a cinnamon-y flavor)
1/2-3/4 cup sweetened coconut flakes
5-6 tablespoons slivered almonds
3 generous tablespoons brown sugar
1/2 cup dried cranberries

After the oatmeal has absorbed all the liquid (about 20-25 minutes) add in brown sugar, oatmeal, mashed bananas, cinnamon, cranberries and almonds.

Then let cool and store in airtight container in fridge. Small portions can be reheated in the microwave all week-long and served with a few tablespoons of milk or half & half.

Delicious!!! Would I turn down a hot slice of buttery brioche in favor of a bowl of oatmeal? Not yet, but this version has the potential to tempt me; the regular kind of oatmeal never could!