I’m still fattening up Skinny Simon. Today’s favorite: Old Fashioned Oatmeal.
You can’t beat oatmeal for breakfast nutrition. Most oats for oatmeal arrives to you after it’s been harvested, cleaned, pressed between rollers and lightly steamed. How lightly steamed depends on whether you’ve gotten quick cooking or old fashioned. Quick cooking is a bit more processed. Honey nut cheerios, in contrast, contain oat flour so highly processed it has very little nutrition left. The vitamins are added back in artificially. Not a great food for bitty bodies. Sticking to foods as close to how God made them as we can stand is a great guideline for healthy living. (Raw for most things is a bit closer to heaven than I care to get.)
Oatmeal is goopy. There’s no getting around that. It’s porridge. Samantha won’t eat it. But it isn’t a bland porridge. Here is Skinny Simon’s oatmeal:
- 2 cups milk. Select your favorite, and for a skinny kid, use the fattest version available. Simon is using rice milk right now, because it’s cheap and cow-free.
- Maple syrup, generously drizzled. If you find a source for unfiltered maple syrup, jump on it. And then come tell me about it. It’s got way more nutrition in it than the filtered version.
- 1 handful of purple raisins. They’re high in iron. Isn’t that nifty. They add texture and flavor.
- 1 tablespoon of butter. You can skip this if you’re using whole milk. Rice milk, however, resembles skim. We use Earth Balance non-hydrogenated butter substitute. Coconut oil would be tasty.
- 1 egg, beaten. It’s just about invisible in the oatmeal. It adds protein and enough nutrients to grow a baby chick. I tried this with two eggs. Oatmeal custard. Not nice.
- Cinnamon. Sprinkle liberally. Definitely more than a half tablespoon. I buy cinnamon in bulk.
- 1 cup oats. Quick cooking or old fashioned.
Mix everything except the oats together, in a small saucepan. Heat to a boil, and before it boils over, dump in the oats. If you’re using quick cooking oats, turn the heat off, and just stir for a minute. If you’re using old fashioned oats, let it boil for a minute more. You may have to turn the heat down to prevent boil over. It’ll make a mess of the stove and the pot if it goes over. Then just let it sit as it cools. It’ll be very soupy and hot as lava at first, but by the time you’ve changed a diaper, or switched over the laundry, it’ll be thicker and approaching cool enough to eat. This recipe makes up about three child-sized servings. Simon eats all three, starting at breakfast and going through snack. He eats it cold, even. It’s just that tasty.
You can change it up by using a scoop of strawberry preserves or pumpkin instead of raisins. Add a pinch of nutmeg if you do that, and see how that goes. Try it with a pinch of salt, too. Any dried or diced fruit will likely go over well. I’m particularly interested in the purple raisins because they’re a decent iron source. You can even add nuts, and ground flax seed.