On Sun, 22 Nov 2015 09:50:03 -0800, "taxed and spent"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Sat, 21 Nov 2015 20:28:41 -0800, "taxed and spent"
> > > wrote:
> >
> >> Again: the oats were baked in butter, then boiled with milk and sugar.
> >>
> > If you don't find a specific recipe, you can probably wing it. Sounds
> > like toasting oats, which is common only with the addition of butter
> > and then they cook it in milk instead of water. You know how to make
> > oatmeal, so you should be fine. This one is for rolled oats, not steel
> > cut, which would be my preference and they were toasted in a pan, not
> > baked - but you can extrapolate.
> > http://www.howsweeteats.com/2015/02/...eakfast-bowls/
> > Here's the gist
> >
> > Add the butter to a skillet over medium heat. Once sizzling, add the
> > oats and stir to coat. Cook until the oats are toasted, stirring
> > occasionally, 5 to 6 minutes.
> >
> > Heat the water and coconut milk in a saucepan over medium-high heat.
> > Once it boils, add the oats and reduce to a simmer. Cover and cook
> > until liquid is absorbed, about 10 to 15 minutes. Once the oats are
> > creamy in consistency, stir in the vanilla extract and cinnamon.
> >
>
> Goodie! Thanks.
>
Here's a no cook overnight method you might like, I certainly do!
http://www.thekitchn.com/simple-brea...-overni-125986

--

sf