|At long last - Double Mango Oatmeal|
Jun 17th, 2004
Well I managed to turn this very simple dish (basically oatmeal with mango, durrr....) into quite the process. First there was the homemade oat milk, which actually turned out quite nicely, although in the future I think I'll tweak the ratio and add more water per cup of oats, it was a little thick. The thickness actually worked for this recipe though, because it made the oatmeal nice and thick which I love.
Second there was the toasting of the oats and walnuts (I used pecans) the night before. The recipe calls for laying the oats out in a single layer on a jellyroll pan (which caused me much confusion before realizing that a jellyroll pan is just a cookie sheet), and toasting in the oven for 6 to 8 minutes. Mine burned to a crisp in about 5. So back to the drawing board on that. Threw out the burned oats, wiped off the pan, put down another layer and hovered over the oven like it might explode at any minute, checking and shaking the pan at approximately 5 second intervals. I would recommend anyone who tries this recipe pick a method somewhere in between the two extremes.
Anyway, this morning I had everything ready to whip up a batch of the oatmeal, and Ian and I enjoyed it thoroughly. It's sweet, but not cloyingly so, nutty and creamy and chewey, and tastes very very decadent, even though it's really just a big bowl of oats.
Toasted Oatmeal with Double Mango and Toasted WalnutsI suggest halving the recipe3 cups old-fashioned oats, uncooked
½ cup coarsely chopped walnuts (I used pecans, yummy)
4 cups skim milk or fat-free soy milk (or home made oat milk!)
½ cup diced dried mango
¼ tsp salt
1/8 tsp ground nutmeg
1 large ripe fresh mango, diced (2 cups)
Heat oven to 400 degrees. Spread oats in a single layer on a jelly-roll pan. Toast oats and nuts on the stovetop until lightly toasted, shaking the pan often.
Combine milk, dried mango, salt, and nutmeg in a medium saucepan; bring just to a simmer over high heat. Reduce heat to low; add toasted oats. Simmer 5 to 8 minutes or until thickened, stirring only once or twice. Transfer to serving bowls; top with fresh mango and toasted nuts. Serve with additional milk, if desired.
*Dried strawberries or golden raisins may replace dried mango; 2 cups sliced strawberries may replace fresh mango.
-Michael F. Roizen, Cooking the Real Age Way