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Barbara Galloway’s Oatmeal
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This hearty version of oatmeal, the specialty of Atlanta running legend Jeff Galloway’s wife and a favorite of the two, isn’t anything like the stuff that comes out of the just-add-boiling-water envelopes. It contains the type of fiber that will keep you fueled for hours. Be sure to buy steel-cut oats (like flaxseed, available in most health/natural foods sections of grocery stores); they cook differently from rolled oats. (Save this one for a morning when you’re not too rushed — it does takes more time, but it’s worth it.) -- Chris Rosenbloom, for the Journal-Constitution
Hands on time: 35 minutes Total time: 45 minutes Serves: 4
Ingredients:
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3/4 cup steel-cut oats (do not substitute)
4 1/2 cups water
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
Dash of nutmeg
1/4 cup flaxseed meal
1/4 cup raisins
1/4 cup dried cranberries
2 teaspoons chopped walnuts
4 teaspoons molasses or maple syrup
Instructions:
In a 3- or 4-quart pot over medium heat, toast the oats, stirring occasionally, until they turn a deeper color brown and become very fragrant, about 10 minutes (be careful not to burn the oats).
Meanwhile, in a separate pot, bring the water to a boil. When the oats are toasted, turn the burner to low and very slowly (and carefully; watch out for steam) pour 1 cup boiling water over the oats, stirring constantly. Repeat with another cup of boiling water. Stir in the salt, cinnamon, ginger and nutmeg. Stir until most of the water has been absorbed, then slowly add another cup of hot water. After most of the water has been absorbed, slowly add the remaining water. Cover the pot and simmer on low for about 10 minutes, stirring occasionally. Stir in the flaxseed meal, raisins, cranberries and walnuts. Cook, stirring occasionally on very low heat for 5 minutes, until the mixture is thick and creamy. Spoon into individual bowls and top each serving with a teaspoon of molasses or maple syrup. -- From Jeff and Barbara Galloway
Meanwhile, in a separate pot, bring the water to a boil. When the oats are toasted, turn the burner to low and very slowly (and carefully; watch out for steam) pour 1 cup boiling water over the oats, stirring constantly. Repeat with another cup of boiling water. Stir in the salt, cinnamon, ginger and nutmeg. Stir until most of the water has been absorbed, then slowly add another cup of hot water. After most of the water has been absorbed, slowly add the remaining water. Cover the pot and simmer on low for about 10 minutes, stirring occasionally. Stir in the flaxseed meal, raisins, cranberries and walnuts. Cook, stirring occasionally on very low heat for 5 minutes, until the mixture is thick and creamy. Spoon into individual bowls and top each serving with a teaspoon of molasses or maple syrup. -- From Jeff and Barbara Galloway
Nutrition:
Per serving: 130 calories (percent of calories from fat, 27), 3 grams protein, 21 grams carbohydrates, 3 grams fiber, 4 grams fat (less than 1 gram saturated), no cholesterol, 148 milligrams sodium.
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