What a Crock! Oatmeal with garnishes

Don’t you love how conversations start with food? Favorite recipes, new recipes, or in this case, one received from a cousin in another state. It’s all good and all interesting.

Sharon Gordon sent her cousin Jan Wilson the following recipe for slow-cooked oatmeal.

Wilson was talking about how good it was and before the conversation was over, we were all talking about what things we could add to make a tasty addition.

Wilson and Gordon used old-fashioned oats, and Wilson added walnut pieces. We all talked about adding raisins and dried cranberries. Wilson said she left the apple peels on for added nutrition.

Since it’s for breakfast, cook overnight and, just in time for cooler days, it’s a warm way to start the day. Wilson said she refrigerated leftovers and it was just as good in following days.

I experimented with steel-cut oats, but found that, cooked for the required time, it absorbed all the liquid and became too dry. The old-fashioned oats worked much better.

Garnish, if you like, with Craisins, extra apples or nuts and enjoy the beauty with the taste.

Julie Kay is a columnist for The Advocate. She can be reached at juliekay1@cox.net.