Oatmeal Texture - Methods to our Madness

Have you ever had oatmeal at the end of a four-hour hotel breakfast buffet and it is all sticky and gooey? It's so thick that your spoon will stand up in the bowl. I love that! he he he Some people just can't stand that texture and want it just as flaky and loose as corn flakes. I love that, too! Okay, I'm pretty easy to please when it comes to oatmeal.
Oatmeal is more or less sticky depending on released starch. The more starch released, the stickier the oatmeal. So if you want your oatmeal stickier, let out the starch. If you want it flakier, don't let out the starch. Simple as that.
Here's how to make oatmeal so sticky you can patch tires with it - Put 2 cups of water and 1 cup of oats (or mixed rolled whole grains) in a pot (for 2 servings). Add a pinch of salt. Cook on medium-low. Stir a lot. If it starts to dry out before you get the stickiness you want, add another cup of hot (boiling) water and keep cooking and stirring. Keep adding water a cup at a time until you get what you want. This is what happens in the breakfast buffet. They put a pot of oats in the steam table for hours and add a bit of water. Patrons stir the oats when they dip out their portion. Once you know how much water and cooking is required you can just put that much water in at the start. Or you can always use instant oatmeal; Its naturally sticky.
Most people don't want to know how to make oatmeal more sticky, since it tends to want to do that on its own. So how do you make it less sticky and more flaky? Its really simple. Put a cup of oats and a cup and a half of milk in a ceramic mug or bowl. Microwave it just a bit until the milk is hot. Usually then I cover it with a piece of foil or a saucer or a lid and put it in the oven on the lowest temperature (170F). Leave it while you work out, shower, whatever. It needs to be in the oven at least, I don't know, 10-15 minutes and I've left it a couple hours. Once the oats absorb all the milk that they can and cook up a bit, they just hang out until you are ready for them. Technically, maybe this is muesli (http://en.wikipedia.org/wiki/Muesli), but it is good and it is flaky. There are other things you could do, like just soak the oats and leave it overnight. I've put the oats and hot milk in a thermos and that works, too. I've never tried upping the temperature to cook it more, but that might work if you like it that way.
Some interesting approaches to oatmeal from Alton Brown:
- Overnight oats - http://www.foodnetwork.com/recipes/alton-brown/overnight-oatmeal-recipe/index.html
- Steel cut oats - http://www.foodnetwork.com/recipes/alton-brown/steel-cut-oatmeal-recipe/index.html

Oatmeal Ingredients

I grew up on oatmeal, eating it at least 5 days a week for years. I really like it and still eat it about 5 days a week. I've been asked how I can eat the same thing that often. Well, I seldom make it the same 2 days in a row. You can come up with a very different dish by changing the ingredients and cooking process.

I remember years ago when my granddaughters stayed with us for a few days. I asked if they wanted oatmeal and they said, "what flavors do you have?" They were on the right track by understanding that oatmeal doesn't have to be boring and the same everyday, but they didn't know that oatmeal can be much better than what you get out of the instant packets.

First, my dirty little secret - I don't eat oatmeal very often, well not straight oatmeal. The local bulk store sells a 7-Grain mix of Rye, Barley, Spelt, Red & White Wheat, Oat, and Triticale. It is all whole grain and is all rolled, like standard commercial oatmeal. From time to time we run out of the 7-Grain and eat straight oats. Straight oats without the other grains just seems to be less robust to me now. I use the 7-Grain exactly the same as oats, so either will work. But do try to add other whole grains to your pot.
Further, I also keep on hand these grains which I add from time to time:
- Oat Groats
- Buckwheat groats
- Cracked wheat
- Rolled oats (yeah, just the plain old oats added in change it up a bit)
- Corn meal
Usually I just replace some of the 7-Grain with an equal amount of one of these, keeping it mostly 7-Grain. However, sometimes I just cook one of the above. Yesterday I cooked a pot of buckwheat groats. They are chewier and have a nice "bite." Sometimes I make a pot of cracked wheat. Wait...do those belong in a different article?

Fruit - I add fruit about two-thirds of the time, usually raisins (black or golden), craisins, apricots, dates, figs, etc. Basically, any dried fruit is fine. Why does it have to be dried? Well, I don't know, but I always use dried fruit in the pot and if I'm using fresh or frozen fruit (I LOVE peaches) I put them in the bowl.

Spices - Always a pinch of salt, but just a pinch. A small pinch. I alternate between no other spices, cinnamon, and fresh-grated nutmeg. Occasionally I'll use vanilla or amaretto. Seems like I should be using other spices. Suggestions?

For serving methods the old standby is milk and sugar, and is delicious. There are some other options, however. Oatmeal is heart-healthy but is all carbs. I like to add fat-free yogurt, greek or plain. This provides some fat-free protein and makes the oatmeal last longer through the morning. I still add a little milk just to loosen it up a little. For sweeteners I like to use one or more of these--fruit, sugar, honey, or sorghum. Occasionally I toss a little Grapenut cereal or granola on top for texture.

Huevos Rancheros

I love huevos rancheros. Years ago in New Mexico I had them for the first time. The waitress asked if I wanted red chili sauce or green chili sauce. I was nearly tossed out when I didn't have an opinion. Now I've decided that I love them both.

I have a reasonable version of huevos rancheros. It's simple to do. I start with Hatch green chilis. Here in Missouri I can't get great fresh ones so I just buy canned ones. They are fine. I open the chili and grill it till just starting to brown and warm. I use two chilis for me and one for my wife. I put the chilis on top of a soft grilled corn tortilla.









Next I add black beans. Yeah, you can make them from scratch. I open a can into a pan, warm them up, just start to mash them up a little, adding a little water or stock to make them kind of like refried beans, but not quite so mashed. Next layer is fried potatoes and onions.

Finally, I add eggs, scrambled or over medium, some sharp cheddar cheese and of course chili sauce, green or red. I make my own green chili sauce, but you can find reasonable sauces in your local store. I like ones with tomatillos in them.

If it isn't a mess, toss it out and start over.
Be sure to salt all the layers and get some browning on the tortillas, green chilis, potatoes and onions. Loosen your belt and dig in.