The Way You Should Be Making Oatmeal Now: 4 Easy, Irresistible Recipes

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I post some of the more interesting articles in the WSJ.


The Way You Should Be Making Oatmeal Now: 4 Easy, Irresistible Recipes

For all the claims of convenience, cold overnight oats miss the magic of oatmeal simmered on the stove. Why not take 15 minutes and start the day right?















I like to post interesting articles I read in the WSJ. I WORRY porridge might be going the way of the mixtape. This is not something to lose sleep over, obviously, but it would be a shame: A good, creamy bowl of porridge is a warming nutritional comfort we can offer ourselves and our loved ones every morning. And it takes 20 minutes, tops. In the last few years, people have cast hot oatmeal aside for overnight oats, a cold, gelatinous parfait filled with seeds and berries, or covered in a thick layer of solid chocolate swirled with peanut butter. And Casserole-like concoctions such as baked brownie oats simply don’t appeal to me as a breakfast option. “I’ve never had a creamy baked oatmeal,” said cookbook author Lukas Volger, for whom each February for the last five years has been an oatmeal month. Each morning for 28 days straight he prepares a bowl, changing the recipe every time and sharing the results on Instagram. Volger’s love affair with oatmeal began a decade ago with the cookbook “A Girl and Her Pig,” in which the British chef April Bloomfield presented her recipe for a mix of steel-cut oats (the whole-grain kernels or groats, sliced into two or three pieces by a steel blade) and old-fashioned or rolled oats (the groats steamed and rolled into flakes). Bloomfield calls for cooking them in equal amounts of water and milk with a little Maldon salt, then sweetening them with your choice of sugar or maple syrup. Steel-Cut Oats With Grapefruit and Tahini Lukas Volger loves oatmeal so much he posts Among his many inspired variations on the theme of oats, this one balances creamy, nutty, slightly bitter tahini with refreshing, tart, juicy grapefruit. It’s the garnishes that really bring it all together—choose your nut, dollop your yogurt and drizzle your maple syrup before digging in. And don’t forget that finishing salt.

T OTAL TIME: 45 minutes SERVES: 4

Ingredients 1 tablespoon unsalted butter 1 cup steel-cut (or cracked) oats 3 cups water 1 cup whole milk ½ teaspoon fine salt 1 grapefruit About ¼ cup thick-style plain yogurt About 2 tablespoons tahini, well-stirred About 2 tablespoons maple syrup About ¼ cup toasted hazelnuts, walnuts or pistachios Flaky salt Fresh mint, for garnish (optional) Directions In a saucepan over medium heat, melt butter. Add oats and stir to coat. Toast oats, swirling pan or stirring often, until fragrant. Add water, then milk (it will bubble up), and bring to a gentle simmer. Add fine salt and cook until oats are tender and as thick as you like, stirring occasionally to prevent sticking. Meanwhile, make grapefruit Supremes: Trim off all peel and pith from grapefruit. Halve grapefruit. Working over a bowl, make smooth cuts between membranes to separate fruit segments, dropping them into a bowl along with any juice that collects. Discard seeds. To serve, divide hot oatmeal among 4 bowls. Spoon grapefruit and its juices on top. Add dollops of yogurt and drizzles of both tahini and maple, to taste. Sprinkle with nuts and a pinch of flaky salt. Garnish with mint, if you like. Serve immediately.

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