New England Oatmeal

Oatmeal...entirely good for us, yet we often overlook its comforting appeal.  

Take some time this weekend to cook up a batch of cozy goodness for your family! Drizzled with real Maple Syrup and dressed with chopped nuts and craisins, 

this breakfast will be beautiful and delicious.

This recipe comes to us courtesy of my dear friend, Suzanne.  For many years, she has been a gift in my life - a mentor, a mom-figure, and a godly example of Christian living.  Back when we both lived in lower Michigan, Suz shared with me her great love of herbs, which has forever influenced my gardening and my cooking.  My family enjoyed several memorable camping vacations with she and her Hubby.  We both adore Mackinac Island, scrapbooking and preparing meals for our families.  Isn't her granite counter top beautiful?

New England Oatmeal

an original recipe by Suzanne Shepherd

1.  In a medium saucepan, prepare the oatmeal NOT according to package directions, but like this:

• Use 1 Cup of Water for every 1/3 Cup of Old Fashioned Rolled Oats
• A Dollop of Plain Yogurt
• A Pinch of Salt

(If desired, you can actually soak this mixture at room temperature for a few hours, or overnight, for improved digestibility;  however, this is not a necessary step).

2.  Stir in 1 Spoonful of Craisins for each serving of oatmeal

3.  Bring the oatmeal to a boil, then turn down the heat and simmer it slowly for 15 to 20 minutes.  This results in very creamy oatmeal.

4.  Ladle the oatmeal into bowls, then drizzle it with REAL Maple Syrup.  Do not substitute cheap, artificial pancake syrup; instead, it would be better to use Brown Sugar if you do not have real syrup.

5.  Top with:

• Chopped Walnuts
• Additional, uncooked Craisins, for color
  

This recipe can be gluten free if you choose the appropriate oats.