oatmeal anyone?

Was in Sedona AZ. acouple years ago and ate the best breakfast ever!A big bowl of oatmeal! Is there some trick in getting it all nice and puffy? Or was it just the higher elevation giving it the fabulous texture? I've tried to cook the stuff, using different measures and timing and heat.. and no success. Anyone out there who can help me with this?

i love oatmeal too... but what exactly do u want— i mean i got lots of yummy healthy oatmeal recipes...like:

Apricot Honey Oatmeal

Hi! Do you have one that cooks the oatmeal to a more fluffy texture? not gooy or creamy..A basic "how to" receipe to get that result. Thanks!!

ohh ohh, i got one ......

1.) sugar,butter, and cream oatmeal
its yummers

no clue tripod... but an idea... maybe try washing the oatmeal? rinsing it like you would rice before you cook it? bring to boil and let simmer, stirring only once.

lol. only an idea! im thinking perhaps its a lot like rice. i used this method to cook rice once and i swear... most perfect pot of rice i've ever cooked... fluffy and the right amount of moisture.

Thanks! will give it a try.

let us know how it goes. 🙂

Don't need to wash it. Just use half and half cream hwile cooking it and do not bring it to a hard boil, but a slow simmering boil, and take it off the stove once it gets soft and let it sit.

Thanks for the suggestions! Tried rinsing the oatmeal, and there was alot of starch in the strained water! Tried with the half and half too. Both attempts produced a nice result, still both were gooey. Hey do you'all remember how on some cake mixes the directions would include a modifyed version for higher elevations? I'm thinking the "fluffiness" I'm trying to replicate, was due partly to the mountain elevation.. This is kinda like my quest for the perfect pie dough!!!

just use less than required on the box by 1/4 and workm from there.

oops.

just use less fluid than required on the box by 1/4 and work from there. In higher altitudes the recipes always call for different measures.

The simmer/slow boil part is where i might have made a mistake. At what point will the half and half scald? Any sign of bubble, and i turned the heat lower. maybe that was playing it too safe..Will lessen the liquid too. Hey thanks for the advice!

Many use buttermilk too, you mayw ant to try this.

1 tablespoon butter
1 cup steel cut oats or McCann's Irish Oatmeal
3 cups boiling water
1/2 cup whole milk
1/2 cup plus 1 tablespoon low-fat buttermilk
1 tablespoon brown sugar
1/4 teaspoon cinnamon

In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.

Youc an also toss some apple ringlets or smal chunks of fruit in to your taste after you perfect it.
Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.

or:

Wow! does that sound good! need to get some buttermilk!

V62, cooked up your version above for the family this morning, and all were well fed! exceptional way to start em off! Will cook without water, using only milk next. Wonder how many DXP's are trying these suggestions. This smile feels great!

told you, it's good stuff! I am known all over for my culinary ability! 🙂 Glad they all liked it!

besides, with this, they get fresh dairy, oats, sugars, and fruit. Great brain food and energy food. Don't forsake all the water, try it less 1 portion water each time. When it hits your right tastes, stuck with it. Milk can sear easily and carmelize.

added strawberries to the buttermilk receipe and it's outstanding!
try it you'all. thanks V!

old fashioned oat meal (larger oats) might also get you that fluffy texture. eatin' some right now 🙂