Ingredients
oatmeal (rolled NOT instant)
raisins (or any dried fruit)
nuts, chopped
brown sugar (or honey or agave or maple syrup)
cinnamon
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Manual grain huller — process home-grown rice, oats, barley
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Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Manual grain huller — process home-grown rice, oats, barley
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Fill a half pint (jelly jar) half full of oatmeal. Add the goodies. Pour boiling water to just below the threads. Invert a few times,. Let sit for at least15 minutes. Add butter and milk if you want. The texture will be a bit different that what you cook on the stove. This can be made in a thermal container and it will stay hot much longer and results in a texture more like stovetop. Obviously 1 pint jar is 2 servings, 1 quart is 4 servings. Don't have a canning jar, use what you have. Fill it half full of oats and then top with boiling water after your goodies -- that's the trick.