Oatmeal recipe

One of my favorite childhood breakfasts was oatmeal. Mom made it for me from Quaker Oats, with plenty of sugar and a big dollop of butter, and buttered toast on top.

Later in life, oatmeal was responsible for straightening my life out. I’ve been eating it for decades now. If I miss it one day, I crave it the next.

This recipe drops the greasy stuff and processed sugar, but is still very sweet and good for young and old.

Ingredients

• soft oatmeal flakes
• soft spelt flakes
• honey
• approx. 1 1/2 shelled walnuts
• cinnamon powder
• raisins
• boiling water

Preparation

• The only real preparation is to crush the walnuts, perhaps using a mortar and pestle.
• To make a single one-cup serving, mix a half cup each of the oatmeal flakes and spelt flakes.
• Drop in the crushed walnuts
• Give it all a light sprinkle of cinnamon (to taste).
• Put a dollop of honey on top, say, a heaping teaspoon or so.
• Slowly pour boiling water over this mixture, stirring continuously, until a thick fluid consistency is achieved. (Also, to taste.)
• Sprinkle a couple dozen raisins on top, and stir them in.

Notes

The mixture with spelt is, of course, optional. Strictly speaking, this is an oat-spelt-meal recipe. Spalt has more texture than oats, and a slightly different taste, too. I find it more interesting.

My favorite fruit addition is raisins. I have tried cranberries, but I found the taste too sharp. Banana might work, too. Go crazy!