A few weeks ago, I was asked by a reader and fellow food blogger, Karina, to give her the recipe for an oatmeal she had when she came to Puerto Rico. It might sound a little weird. Oatmeal is Oatmeal, right? Not really
I grew up with my Gradnma's creamy oatmeal in the table every morning. As an adult, I only eat oats in cookie form (bad, i know!).
Right after graduating high school, I moved to the US to go to college. One of the first things I noticed about the breakfast bar, is that the Oatmeal looked ugly. I never dare to ask how it was prepared. Never actually tasted it.
Soon after those experiences, I started realizing that Oatmeal was traditionally prepared with water and salt. Really? Water and salt? No wonder it looked so bad! It was a huge difference from the creamy and sweet breakfast I was used to.
There isn't a science or special ingredients on how to make Oatmeal the Puertorican way. The important thing is to use only milk and just a little water to balance things out. But the water isn't completely necessary.
Over the years, I've seen countless ways to make Oatmeal, but this is still my favorite.
I'm not sure what the traditional american way of preparing Oatmeal is, but this how we do it.
This recipe yields one serving.
1 cup of Milk
2 tbsp of Water
2 tbsp Sugar
Pinch of Salt
2 Pinches of Cinnamon
1/3 cup Oats
-In a small sauce pan, heat the milk, sugar, salt, water and ONE pinch of Cinnamon.
- Once it's about to boil, add the oats and cook until done. Cooking times depend on the type of oats you're using (instant or traditional).
-Once the oats are cooked, pour into a serving bowl and sprinkle with another pinch of cinnamon.