Several folks have asked me for the oatmeal recipe after I mentioned it in one of my last blogs. This is by far the best oatmeal ever. The key to success is using a rice cooker. We use the Zojirushi Model NS-ZCC18 Ten cup with Neuro Fuzzy logic. I know that sounds like a mouthful but it makes perfect oatmeal (and all kinds of rice) effortlessly. We just put in the ingredients, set what time we what to eat, and it does the rest.
We started with a recipe from The Ultimate Rice Cooker Cookbook and fine tuned it to our desires. This recipe makes 2 servings:
2/3 cup of steel cut oats (Bob’s Red Mill is great)
2 cups of almond milk (more about this shortly)
1 teaspoon of cinnamon
1 tablespoon of honey or maple syrup
Pinch of sea salt
1 good handful of raisins
I add all the components in the rice cooker and set the timer before heading to the barn for morning chores. When we return, the house smells like cinnamon and honey and the oatmeal is ready to eat when I have finished my shower. Perfect!
I throw one extra step in – I soak the oatmeal and almond milk overnight in the refrigerator. I don’t know if this absolutely necessary but it is simple to do when I am cleaning up from breakfast.
And now about the almond milk which we make ourselves. Not that I have a lot of experience milking but I have found that almonds are a lot easier to milk than say cows, goats or sheep. For one thing they don’t care when you milk them nor do you have to do it outside in the cold. All it takes is a 1/3 cup of almonds in 4 cups of cold water and a Vita Mix 500. I whiz them on high for 2 minutes, then strain and pour into a glass jar. The strained residue of almonds is added to the weekly whole wheat bread recipe or Saturday’s pancakes. ENJOY!
From Fleur Creek Farm