If you’ve been reading this blog for a while now, you’ve certainly been made aware that I love oatmeal. I’ve made steel cut oats for breakfast, two different kinds of baked oatmeal and some gussied-up porridge. What I have never tried until now was the deliciousness of Scottish oatmeal. Hello, take my hand and follow me around forever, you yummy oat! Scottish oats are very similar in consistency to steel cut but cook in way less time yet yield that nice chewy texture provide the perfect sustenance to get you through any rough morning.
This isn’t really a recipe. It was just me for breakfast today so I decided to prepare myself a large bowlful of oats. I just took the directions off of the package of Bob’s Red Mill Scottish Oats and cut the amounts in half. What really made this breakfast special was the addition of pecans, dried cherries and a touch of brown sugar. Yum!
EDIT: The next morning, I made oatmeal again and while I made mine the same way with pecans and cherries, I made some for Cornelius with some bananas caramelized in butter and brown sugar and topped with pecans. Yes, he was very, very thankful.
1 1/2 c water
pinch of salt
1/2 c scottish oats
a couple of pecan halves broken into bits
a small handful of dried cherries
1/2 t brown sugar
1. In a small pot, add the water and salt and bring to a boil.
2. Add in the oats, cover and lower heat to a simmer for 5 minutes. Turn off heat and keep covered for another 5 minutes. Stir up porridge and add into your favorite breakfast bowl. Top with pecans, cherries and brown sugar.