Oatmeal is enjoying something of a comeback after years in the highland wilderness. Not only is it low GI (glycemic index), which means it keeps you feeling full for longer, it also helps lower cholesterol levels. And best of all, it’s a perfect vehicle for all sorts of scrumptious toppings. We serve bucketfuls of the stuff at Leon every day and are registered addicts. For more healthy breakfast ideas, read the original article, Quick and Easy Breakfast Ideas.
How to Make Oatmeal
To make oatmeal quickly, use rolled oats—not the steel-cut ones, which take longer to cook. In the restaurants, we make it with whole organic milk. At home, we often make it with water—it depends how creamy you are feeling. Note: Oats are gluten-free, but have often been milled in a mill that also processes wheat. Be sure to check if this is important to you.
• 1 cup rolled oats
• 2 cups water or milk (or a combination of the two)
1. Put oats, water and a good pinch of salt into a pan and cook over medium heat for 4 to 5 minutes, stirring as you go.
2. Ladle into bowls and serve hot.
Tasty Oatmeal Toppings
Classic combo: Cold milk with honey, a blob of jam, some dark brown sugar or maple syrup
Over-the-top: As above, but with whole cream (Sundays only)
Tropical: Banana rounds and honey
Supreme: Crispy bacon and maple syrup
Fruity: An extravaganza of fresh fruit, jam, toasted nuts and seeds, and honey
Chocolatey: Valrhona (or other gourmet) chocolate flakes
Sweet and salty: Banana, orange blossom honey and toasted seeds
Berry blast: Blackberry or strawberry jam
Excerpted with permission from Leon: Naturally Fast Food by Henry Dimbleby and John Vincent, Conran Octopus 2012