I can’t think of a better inexpensive and nutritious firehouse breakfast option than oatmeal. Nostalgic, satisfying, and allowing for creativity via toppings, it pleases the masses and requires very little oversight during the cook. In as little as 15-20 minutes of active cooking, it comes together fast for a busy morning routine while packing a nutritious punch. Oatmeal is naturally processed, high in soluble fiber, lowers cholesterol, contains more antioxidants than broccoli, is high in vitamin B1, magnesium, and zinc, and reduces the risk of type II diabetes, need I say more?.
Rolled oats are tasty, especially in an oatmeal cookie. But for a more satisfying, textured option for oatmeal, I’d like to steer you towards the steel cut version. Chopped with steel blades versus being rolled flat salvages many of the essential nutrients and provides a more pleasant mouthfeel somewhere between an Italian risotto and Japanese congee. Available almost everywhere now, when reaching for oatmeal, do you and your crew a favor and grab the steel cut version and enjoy.
A few after the fire critiques: You can skip the addition of the quinoa, flaxseed, and chia seeds in a pinch but they all boost the nutritional value through the roof and no one will know they are there. The addition of buttermilk can be skipped entirely if you don’t have it, just go with straight milk. Other dairy alternatives to add to bolster the dairy and mouth feel are yogurt (grab Greek as it doubles the protein of regular yogurt), sour cream, Mexican crema, ricotta, or creme fraiche, just ensure you add it AFTER the cooking process to avoid any curdling. You can also make this overnight to save you time, see recipe here, Overnight Oatmeal.
Fuel
Water (3 cups)
Steel Cut Oatmeal (2/3 cup)
Quinoa (1/3 cup)
Flaxseed (1 Tbsp)
Chia Seed (1 Tbsp)
Buttermilk (½ cup)
Milk (½ cup)
Unsalted Butter (½ Tbsp.)
EVOO (½ Tbsp.)
Sugar or Honey (1 Tbsp.)
Salt (½-1 tsp.)
Tools
Large Saute Pan
Spoon, spatula or similar
Tactics
Place the pan oven over medium heat and add the butter and EVOO. Melt to lightly brown the butter. Place the oatmeal, quinoa, flaxseed and chia seed in and toast till a nutty aroma can be smelled, 30-60 seconds. Add the water, milk, buttermilk, sugar/honey and salt and bring to a boil. Lower the heat to a simmer and place the lid almost all the way on, think 90%. Cook until the oatmeal is al dente (firm but with a nice chew), about 15-20 minutes. Remove from heat, place the lid on and wait 5-10 minutes to cool. Test consistency and add more liquid to loosen if you desire (water or dairy). Finally, add whatever toppings you’d like. Think fresh/dried fruit, nuts, granola, sweetener in any form (honey, maple syrup, agave, turbinado, etc.), peanut/almond butter (it’s kind of cool), toasted coconut, granola, etc. Indulge!