Cooking From Memory ~ A Recipe Journal

“Stick-To-Your-Ribs” Oatmeal

Posted in Breakfast & Brunch by Paul Gauche on July 11, 2009


This is a slight variation of the Naniboujou Three Bears Porridge. Really, the only difference is in this recipe the “fun stuff” like the dried fruit, walnuts, wheat germs, flax, etc. gets tossed in while you’re cooking this. The Three Bears recipe creates a crumble out of butter, brown sugar and all that other very happy stuff. Either recipe is going to get you to where you want to go. I call this one “Stick-To-Your-Ribs” Oatmeal because Joyce (my mom) always served this with the one-liner: “This’ll stick to your ribs.” I had visions of sitting in Mrs, Beans 4th grad classroom with with my ribs all draped with great droopy globs of oatmeal. Hmmmm. Now there’s a thought!

Ingredients ~

  • 1 cup Rolled Oats
  • ¼ cup cracked wheat (bulgur)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 3 cups milk
  • ¼ to ½ cup raisins or other dried fruits
  • ¼ teaspoon vanilla
  • 1-2 Tablespoons honey
  • ¼ cup walnuts (optional)
  • 1 Tablespoon Wheat Germ, (optional)
  • 1 Tablespoon Flax Seed, (optional)

Method ~

Combine the oats, cracked wheat, cinnamon, salt and milk in a large saucepan—large enough to accommodate the expanding oats.  Over medium-high heat and stirring frequently to avoid scorching on the bottom of the saucepan, bring this just to a boil.  As soon as it reaches the boiling and bubbly point, reduce the heat to low simmer, stirring another minute or two so it doesn’t scorch on the bottom of the saucepan.  Add the raisins, vanilla, and honey, stirring to combine.  Cook, partially covered for another 8 – 10 minutes.  You can also take it off the burner, cover completely and let it ‘steam-cook’ until it’s creamy and thickened.  Add the walnuts, wheat germ, and or flax seed, if desired, and serve.


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