Nutty Oats, Raisin & Seed Gruel
5Flavours
My Scottish forebears would probably have been proud of this recipe. A Scottish tradition is kept alive in Africa, albeit in adulterated form. Maybe the famed Scottish national character becomes easier to understand when one regards the compassionate character of oats gruel. All our days are a continuous struggle to find love and acceptance, to maintain this fragile state once found; and to make sense of the frequently bewildering human condition to which we are all subjected involuntarily. In this endeavour we need all the assistance we can muster – moral or literal.
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My Scottish forebears would probably have been proud of this recipe. A Scottish tradition is kept alive in Africa, albeit in adulterated form. Maybe the famed Scottish national character becomes easier to understand when one regards the compassionate character of oats gruel. All our days are a continuous struggle to find love and acceptance, to maintain this fragile state once found; and to make sense of the frequently bewildering human condition to which we are all subjected involuntarily. In this endeavour we need all the assistance we can muster – moral or literal.
Step up to the plate Oat Gruel: an unexpected and overlooked champion,
small in stature but startling in its reach and ability. A breakfast bowl of
well cooked oat gruel contributes heftily to preparing for a Scot’s day of
being uncooperative, devious and unrepentantly pigheaded when dealing with the
world at large. Maybe I should stop pontificating now. I can see Wee Hamish,
Bonny Billy and Grubby Rob collectively testing the edges of their claymores in
a very intentional manner ... Humble apologies great-great-Gramps!
However, the above part about “our days are a continuous struggle to find
love and acceptance” is remorselessly true. And the impassive generosity of a
bowl of well prepared breakfast oats will liberally aid in the grounding of the
Self before girdling one’s loins and venturing forth into an oft uncertain
world.
Combining breakfast oats with a dash of reflective solitude and Chopin’s
Nocturnes or Schubert’s Trout Quintet will certainly benefit in elevating the
spirit and connecting with the "still small voice" within. A virtual “rinsing
out of the mind before the growing cacophonies of the day” – to quote Alistair Cooke.
Whatever the metaphysical properties of oat gruel may be, one cannot
overlook the real world benefits of a bowl of breakfast oats:
- It is gluten free, but not necessary suitable for celiac disease suffers as some are sensitive to the avenin compounds found in oats.
- It contains high levels of dietary fiber, the daily consumption of which over weeks lowers LDL and total cholesterol, possibly reducing the risk of heart disease.
- It contains up to 16% protein, making is amongst the most nutritious of all common cereals – better even than some breads.
- Higher levels of fat than any other common cereal also contribute to its nutrition – particularly in low income groups.
Rolled oats, or instant breakfast oats, is par-cooked, thus explaining
the relatively short cooking time for getting it table ready. Pinhead oatmeal is
steamed and rolled before drying, light toasting and packaging. The process was
already developed by the American Quaker Oat Company in 1877– quite a pedigree
for something so humble.
Traditionally, in Western society, oats was (and sometimes still is)
regarded with a certain measure of scorn and even animosity, which is a shame.
In the hands of a compassionate and imaginative cook, oats can be coaxed to
rise above its humility and apparent lack of character. Oats breakfast gruel
does not have to be bland and stodgy – hastily thrown together almost as an
afterthought. How many innumerable times did oat gruel became the dreaded, Spartan
shame of many a boarding school dining hall or refectory? A tad of imagination
and a wee spot of respect could’ve prevented a great deal of childhood emotional
trauma.
This recipe aims to set the score straight, if only marginally.
Recipe yields:
2 Portions
|
Preparation time:
± 5 Minutes
|
Cooking time:
12 Minutes
|
Difficulty level:
Easy
|
Special Equipment Required:
1
x Small sauce pan, cast iron or heavy-bottomed stainless steel.
Ingredients:
Rolled oats
|
80ml
|
Hot water
|
300ml
|
Brown sugar
|
30ml
|
Salt
|
± 1.5 ml
|
Dried raisins
|
15ml
|
Yellow sultanas
|
15ml
|
Sunflower seed
|
15ml
|
Mixed spice
|
1.2ml
|
Pecan or walnuts, rough
chopped
|
to taste
|
Method:
- Heat the hot water until boiling. Add the rolled oats, sugar and salt. Stir thoroughly. Turn the heat down to low, or until simmering.
- Simmer for 12 minutes – longer if a mushier end result is desired. Stir regularly.
- Remove from the heat and stir in the raisins, sultanas, sunflower seeds and mixed spice. Allow to cool 8 – 10 minutes before serving.
- Serve with the chopped nuts sprinkled over the top.
Comments:
- Use milk instead of water for a creamier end product. However, be aware that milk boils over in less than 1.21 seconds if you become distracted and look away inadvertently.
- If using milk instead of water, stir constantly once the oats and condiments have been added for milk takes only marginally longer to burn than it needs to boil over.
© RS Young,
2019
Bibliography:
1.
THE PENGUIN COMPANION TO FOOD; Davidson, Alan; Penguin Books (U.K.); 2002.
[Originally published as the “Oxford Companion To Food” in 1999 by Oxford
University Press]
2.
OAT: https://en.wikipedia.org/wiki/Oat; Retrieved on 12/04/2019.
3.
GRUEL: https://en.wikipedia.org/wiki/Gruel; Retrieved on 02/04/2019.
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