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Snickerdoodle Oats
serves 4

2 cups water
2 cups milk (or, just use 4 cups water)
1 c. steel-cut oats (also called Irish oats)
1/2 tsp. salt
1 tbsp. ground cinnamon
1 1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. ground nutmeg
1 tsp. ground cardamom
1 c. chopped nut of choice (here, I used pecans, but walnuts are better)
maple syrup to taste (*real* maple syrup only, please)

Bring the liquid to a boil in a nice heavy saucepot; if using milk, keep an eye on things to make sure your pot doesn’t boil over, which will leave crusty gunk on your stove. Pour in the oats and spices and give ‘em a good stir.

Turn the heat down so the oats are at a bare simmer and cook for 20-30 minutes. After 18 minutes or so, start checking for doneness; the oats should be creamy and porridge-like, but will still be chewy and have a pronounced nuttiness; they’ll pop between your teeth in a whimsical manner wholly unlike rolled or instant oats.

Stir in the nuts and add syrup to taste. This can be eaten immediately, or refrigerated and re-heated in the microwave in your office the next day; just add a little extra liquid during re-heating.