Spiced Currant Oatmeal

America’s favorite hot cereal is also a favorite in Scotland. Oat groats are the edible portion of the oat kernel and are a good source of fiber and nutrients. The groats may be rolled thin or thick. Oatmeal may also be cooked on the stove top, the microwave or in the oven. For creamy almond oatmeal, omit wheat germ, cinnamon and currants. Substitute ¾ teaspoon almond extract for the rum and add 2 tablespoons dark brown sugar when the oats are cooked. For variety, substitute 5-grain rolled cereal for the oats. This can be purchased at www.bobsredmill.com.


Porridge

    4 cups fat-free milk
    2 cups thick rolled oats
    ½ cup toasted wheat germ
    ¼ teaspoon imitation rum or vanilla extract
    1 tablespoon butter
    1 teaspoon ground cinnamon
    1/3 cup currants
    1/8 teaspoon salt

Toppings

    Dark brown sugar
    Half-and-half, whole milk or fat-free milk

1. Preheat the oven to 350˚.

2. Oven method: In a 2-quart baking dish, mix milk, oats,
    wheat germ, rum extract, butter, cinnamon, currants and
    salt. Stir well and bake uncovered in the preheated
    oven for 20 minutes. 

3. Stove Top method: In a 3-quart saucepan, heat the milk,
    oats, wheat germ, rum, butter, cinnamon, currants and salt
    over medium heat. Cook for 15 minutes, stirring occasionally.
    Cover and remove from heat. Let the cooked porridge
    sit for 5 minutes.

4. Microwave method: Omit the cinnamon and currants and
    place the rest of the ingredients in a 2-quart microwave
    baking dish. Cook 5 minutes on high and stir. Repeat twice.
    Stir in the cinnamon and currants.

5. Serve spoonfuls of oatmeal in deep bowls. Top with
    brown sugar and then pour half-and-half or milk just
    around the edges of the oatmeal.

    Makes 4 servings