17 Apr Old School Oatmeal
When I was growing up in Ireland, my dad would wake up at seven a.m. each morning to make us all porridge before we went off to school. He swore by it as a breakfast that keeps you full for a long time. Dad’s porridge was fine; he made it with water. But I really looked forward to those mornings when Mom would make it because she used cream and milk and served it with jam from the local farmers’ market. Obviously, Mom’s was richer and tastier. Sorry, Dad.
- Preheat oven to 350˚F. Spread almonds on a baking sheet and place in the oven for 5 to 7 minutes. Toss halfway through baking and keep a close eye on them so they do not burn. Set aside.
- Meanwhile, combine milk, cream, almond extract, sugar, and salt in a large saucepan.
- Bring to a boil, add oats, reduce the heat, and simmer for 5 minutes.
- Serve porridge in bowls. Top each with a tablespoon of jam and sprinkle with toasted almonds.
Tip: You can use all milk instead of the milk/cream mixture, or sub in some almond milk for an extra nutty flavor. Don’t have almond extract on hand? Vanilla extract works just as well.