The June issue of Food and Wine featured a great oatmeal recipe by Lasse Andersen on page 38. She combined 1 ½ cups of rolled oats with 1 ½ cups of milk, 1 ½ cups of water and a pinch of kosher salt; brought it to a boil and summered until thickened, 7-8 minutes. The oatmeal was then spooned into bowls or jars and topped with roasted walnuts, strawberries and Icelandic yogurt.
The recipe inspired me to make my own version using Cream of the West’s Roasted Ranch Oats, which are thick oat flakes that have been lightly roasted to bring out the rich, nutty flavor of the whole grain.
To prepare the my version of the oatmeal, bring 1 1/3 cups of water and a pinch of salt to a boil; then stir in 2/3 cup of Cream of the West Roasted Ranch Oats and simmer for about 10 minutes, stirring occasionally. While oatmeal is cooking, toast ½ cup of walnuts in a saucepan over medium heat for about 2 minutes; then coarsely chop them. When oatmeal is thickened to desired consistency, spoon into bowls. Top with blueberries, a dollop of Greek yogurt and the toasted walnuts. Mmm-good!