It was one of those weeks last week: left my camera in the back of a cab just before cooking class, my Grandma Cora (the last of my grandparents) passed away, and of course my week was filled to the brim with activities that couldn’t easily be canceled or rescheduled.
So, as I so often do when I’m feeling a bit down in the dumps, I set to the kitchen to cook one of my family’s all time favorite simple foods, oatmeal. If you think that you or your children do not like oatmeal, then let me ask you whether you’ve had real, steel cut oats made by hand? The kind that aren’t slimy but almost taste like a good risotto might, with just enough bite?
Here, in the middle of February, in the middle of a time when a lot of us feel that Spring might never come, it’s nice to have a healthful comfort food. In our family, we call this “goat-meal”, and we make a large pot so that everyone can add to it as they see fit. Savory. Sweet. Stewed fruits. Brown Sugar. Grated Parmesan. With any of these, though, a little slice of crumbled maple-glazed bacon now and then is just naughty enough to make it taste extra nice.
Steel Cut Oatmeal with Maple-Glazed Bacon
For the oatmeal:
*1 1/2 c. steel-cut oats
*12 c. water
*apples, pears, or anything in season (up to 4 medium) cut to a fine dice
*a pinch of salt
Together: Measure out the oats. Set aside. Put the water and the pinch of salt into a large, heavy-bottomed pot.
Big Person: Bring the water and the pinch of salt to a boil over high heat. Stir in the oats, and keep stirring for about 5 minutes. Then throw in your apples and pears and stir another 10 minutes. You can step away from the pot for a moment or two, but never leave it more than a minute at a time. When the oatmeal is smooth, turn the heat down and let it simmer for another 15-20 minutes.
For the bacon:
*4 pieces of uncured bacon
*2 T. real maple syrup
Preheat your oven to 375 degrees F.
Together: Line a rimmed baking sheet with parchment. Have your mini-chef place the bacon on the baking sheet.
Big Person: Put the bacon into the oven for 20 minutes. After 20 minutes, take the bacon out and remove it to a plate. Very carefully, pour off the excess grease from the baking sheet into a bowl to cool.
Together: With a basting brush, let your Yummy paint the bacon with the maple syrup on one side. Big Person, flip each slice over with some tongs, and let your Yummy paint the other side as well.
Big Person: Put the bacon back on your parchment lined baking sheet. Slide the pan back into the oven and roast for 5-10 more minutes, or until the bacon is nice and crisp.
To assemble: Stir in brown sugar, milk, more maple syrup, agave, cheese, nuts or nut butters, dried or fresh fruits, or whatever you fancy into your serving of oatmeal. Crumble the bacon over the top and serve immediately.
***You can double the oatmeal part of this recipe, cool whatever oatmeal you do not eat, and store in the refrigerator in an airtight container for up to a week.
