Man oh man do I love me some oats. This past summer, I ate fridge oats, pretty much exclusively, for every weekday breakfast. But now that the weather is kinda maybe thinking about starting to get chillier (in the mornings at least), I don’t feel right eating cold oats, no matter how fond of each other we’ve grown.
The hitch is that I don’t love instant oatmeal. I just like a little more bite to my oats and the super soft texture you get with quick oats just doesn’t do it for me. I absolutely love steel cut oats, but let’s be honest — no one has 40 minutes to stand around on a Wednesday morning, stirring.
Enter Scottish Oatmeal. Whereas steel cut oats are cut with a blade, scottish oats are ground between two stones. It’s a much finer texture than steel cut oats so they cook up faster, but have a little more texture to them than quick oats.
As much as I love oatmeal, I will concede that it’s pretty boring, as far as breakfast food goes. But two things make this oatmeal exciting: toasting and toppings.
These oats begin by toasting up a bit in some hot butter before they’re boiled. The result is a slightly nuttier, richer oatmeal.
And then there are the toppings. Oh the toppings.I included three of my favorites: almond joy, banana bread, and apple pie. But the possibility are endless. And while not perhaps, as exciting as toasting and toppings, I found a way to have “instant” scottish oatmeal during the week by pouring the leftover oatmeal into a greased 9X5 loaf pan and throwing it in the fridge. Throughout the week, you just cut off a slice, microwave for about 2 minutes with a little bit of milk, mash and stir, and top however you like.
- 2 cups scottish oatmeal, dry
- 6 cups water
- 1 tablespoon salted butter
- ⅓ cup brown sugar, packed
- ½ tablespoon vanilla extract
- ½ tablespoon almond extract
- banana, sliced thin
- walnut pieces
- apple, cut into small pieces
- mini chocolate chips
- coconut flakes
- sliced almonds
- Bring the water to a boil in a large pot.
- While water is heating up, melt the butter in a large skillet over medium-high heat. When melted, add the oats and stir for a few minutes until it smells a bit toasty.
- Stir the toasted oats into the boiling water, reduce the heat to low, cover loosely, and cook for about 10 minutes, stirring occasionally.
- Remove from heat and stir in the sugar, vanilla, and almond extracts.
- For apple pie oatmeal, top with apple pieces, walnuts, and cinnamon. For banana bread oatmeal, serve with banana slices, walnut pieces, and a drizzle of maple syrup. For almond joy oatmeal, top with sliced almonds, coconut flakes, and mini chocolate chips.
To reheat, cut a slice off, top with a little bit of milk and microwave on high for 1-2 minutes. Mash/stir with a spoon and top as you prefer.