This oatmeal recipe is an evolution of the one I published years ago. The previous version is just a simple, tasty alternative to the sugared-up oatmeal you buy in a pouch. I put it up here because I wanted people to know that good taste didn’t have to be unhealthy, or take forever to make. This recipe is slightly more involved, but doesn’t require much more time, though for optimal results it should be allowed to sit for at least a few hours, if not overnight (so the flavors can merge, like they do with stews, etc.).
This oatmeal warms and tonifies the system responsible for digestion, according to Eastern medicine. It is ideal during the winter months, as it is warming and great for fighting/preventing colds. Cinnamon bark and ginger root warm and strengthen the digestive system and benefit the immune system. Cloves and nutmeg aid digestion. Vanilla, heavy whipping cream, and butter make things taste awesome.
Ingredients:
- A pinch of salt
- Rolled oats
- Apples (honey crisp is my favorite for this)
- Cinnamon bark
- Ginger root
- Cloves (ground or whole)
- Nutmeg, ground
- Vanilla
- Heavy whipping cream
- Butter
- Honey
- Banana (optional)
[I’m not listing the precise amounts because I don’t cook that way. All cooks should be able to season by feel/taste, and as we’re not baking, we have that luxury. If you’re unfamiliar with these ingredients, add just a little at first and taste until you’re happy with your amounts. Don’t serve this to anyone until you have tested it at least once!]
First small dice the apples. One apple for a single portion, more depending on how much you’re making. Slice the sides off so you get close to the core, which will leave you with four slices. Cut each of these in half depth-wise, then cut them several times lengthwise, then several times widthwise to get your small dices. Put them in a pot with simmering water. Use as much water as you’ll need for your oatmeal.
Next, add the cinnamon bark, one piece per apple. Break off a piece of ginger, about half the size of your thumb, slice it lengthwise and add it to the pot. Use a full thumb size if you’re making a big pot. One clove, or one hard shake of the ground cloves, per apple. A hard shake of nutmeg per apple.
Let this simmer for about 30 minutes.
Now add the pinch of salt, the rolled oats a splash of vanilla, a big splash of heavy whipping cream to taste, a tablespoon or two of butter, and a generous serving of honey. Add a little more water if the original amount has reduced. Again, this is something you’ll need to learn by feel. A few experiments early on will set you up for a lifetime of measuring-cup free cooking, which is easier and faster.
Let the oats simmer for 15 minutes or so, until they are softened. They should release a big bubble occasionally when they’re soft enough and have absorbed the water. Stir once a minute or two so the oats don’t adhere to the pot. Add a splash of water if needed.
When it’s finished cooking, remove the ginger root halves and the cinnamon bark. A good plop of oatmeal into your bowl, and serve with thin slices of banana on top. You’re about to make your digestive and immune systems (or someone else’s) very happy!
If you’ve let it sit overnight, you’ll need to stir in a little water as you reheat it until it’s back to desired consistency.
From an acupuncture and Eastern medicine perspective, this recipe is a wonderful way to use food to treat Spleen deficiency and dampness. Additional self-care for strengthening the Spleen would be to massage the Stomach meridian along your shin, and to apply acupressure to Stomach-36, Spleen 9, and Spleen 6.
Acupuncture & Wellness in Cumming GA 