This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Trying a case the second time is like eating yesterday morning's oatmeal."
-Lloyd Paul Stryker, Attorney
This oatmeal recipe was submitted by Tim Harlan. (Wait a minute; I'm Tim Harlan.)
This Tim Harlan is a well known attorney and state representative in Missouri. He's actually a distant cousin (see the Harlan Family in America web site). He and I correspond via email and he is a really cool guy (although it's a little strange getting an email from Tim Harlan when you're Tim Harlan).
He wrote the other day with this recipe, saying that his sister Linnet Harlan (also an attorney) picked it up while living in Chicago. The minute I saw the recipe I was taken in. I love toasting my nuts before I use them because it really brings out their flavor. I thought that oatmeal would be the same and it is. This is really fantastic. It takes all of ten minutes to make. Come on, you've got ten minutes. You'll stand in line that long at whatever fast food place you might go to (see Rules for Eating Out).
If you're diabetic, use Splenda or another artificial sweetener and add it at the last minute with the light spread. That saves about 15 calories of sugar. You can add raisins to this recipe as well and a tablespoon adds about 30 calories or so.
Servings: 1 | Serving size: about 1 cup
Cooking Time: 15 Minutes
This recipe can easily be multiplied but does not make very good leftovers.
Place a medium sized stainless steel skillet over medium-high heat. Add the oatmeal and cook the about 5 minutes, stirring very frequently.
The little bits of oatmeal can burn if you're not careful, so it's important to stir frequently. Reduce the heat to medium if it looks like it's cooking too fast. When it smells a little like cooked popcorn it is ready. The oatmeal will be a golden brown about the color of toast.
Remove the pan from the heat and add the water. The water will boil up, and as it settles down to a simmer, put the pan over low-medium heat. Add the milk, salt and sugar.
Cook for about five more minutes and swirl the pan frequently. The oatmeal is done when nearly all of the liquid has cooked away. At that point add the teaspoon of light spread and stir until it melts. Serve.
Serving size: 1 cup
|Calories 265||Calories from Fat 58|
|% Daily Value|
|Total Fat 7g||10%|
|Saturated Fat 2g||12%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 40g||13%|
|Dietary Fiber 4g||16%|
|Vitamin A 5%||Vitamin C 2%|
|Calcium 20%||Iron 11%|
|Vitamin K 3 mcg||Potassium 82 mg|
|Magnesium 390 mg|