{"id":21515,"date":"2014-02-13T19:31:53","date_gmt":"2014-02-14T00:31:53","guid":{"rendered":"http:\/\/the2seasons.com\/?p=21515"},"modified":"2014-02-08T20:32:38","modified_gmt":"2014-02-09T01:32:38","slug":"guest-post-from-the-salty-tomato","status":"publish","type":"post","link":"http:\/\/the2seasons.com\/?p=21515","title":{"rendered":"Guest Post From The-Salty-Tomato"},"content":{"rendered":"

I met Lauren when I lived in Hawaii. \u00a0She is a Navy officer, and when she isn’t out to sea, she’s in the kitchen. \u00a0We are thrilled that she is guest posting here today. \u00a0Enjoy her recipe and be sure to visit her blog.<\/h3>\n

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There is something warming, comforting and quite Zen about a good bowl <\/span><\/span>of oatmeal. I have yet to meet someone that didn’t like oatmeal. I am <\/span><\/span>sure there are a few people out there but it is such a staple in our <\/span><\/span>diets from an early age that it seems to take people back to their childhood.<\/span><\/span><\/span><\/span><\/div>\n


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One of my favorites is Irish Oatmeal. It is quite different from<\/span><\/div>\n
traditional Quaker Oats. Irish Oats or steel cut oats are whole grain<\/span><\/div>\n
oats that have been cut into small pieces. Regular oatmeal is generally<\/span><\/div>\n
rolled oat grains or ground grains. Steel cut oats take longer to cook<\/span><\/div>\n
because they are parts of the whole grain. Trust me it’s only about 30<\/span><\/div>\n
minutes and it is well worth it.<\/span><\/div>\n

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My mother always made her Irish Oatmeal with milk and plenty of butter.<\/span><\/div>\n
This vegan version I thought might lack some of the richness of my<\/span><\/div>\n
mother’s but oh was I wrong. All I did was switch some of the water with vanilla almond milk. Irish Oatmeal tends to have a nutty flavor to begin with and the<\/span><\/div>\n
almond milk really heightens the decadence of nuts. I LOVE cinnamon so if you are not a huge fan cut back on the cinnamon. <\/span><\/div>\n

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There are really only a few major brands of Irish Steel Cut Oats. You can\u2019t go wrong with <\/span>McCann\u2019s<\/span><\/a>. I recently discovered <\/span>Flahavan\u2019s<\/span><\/a> which is what I used in this recipe. Equally as good. The metal tins, steel cut oats are traditionally packaged in, are beautiful to me and they add a rustic feel to your kitchen if you leave it out on your counter as a decoration piece.\u00a0<\/span><\/div>\n
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Cinnamon Irish Oatmeal<\/span><\/span><\/strong><\/div>\n

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Makes 4 small servings<\/span><\/div>\n

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1 cup Irish Steel Cut Oats (such as McCann\u2019s or Flahavan\u2019s)<\/span><\/div>\n
2 cups of unsweetened vanilla almond milk (if you use sweetened milk cut back on the maple syrup)<\/span><\/div>\n
1 \u00be cup water<\/span><\/div>\n
1 tablespoon ground cinnamon<\/span><\/div>\n
5 tablespoons maple syrup<\/span><\/div>\n
Pinch of salt<\/span><\/div>\n

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Stir oats, water and almond milk together in a heavy bottom pot. Bring mixture to a boil and then reduce heat to simmer. Stir often for 30 minutes. Taste to test for doneness. (*If you prefer a softer oatmeal then cook for an additional 5-10 minutes. You may need to add a little more water.) Remove pot from the heat and stir in cinnamon, maple syrup and salt. Adjust to taste and top with your favorite toppings. <\/span><\/div>\n

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Topping ideas: Chopped Nuts, Raisins, Dried Fruit, Brown Sugar, Sliced Strawberries (Fresh strawberries and oatmeal is heavenly!)<\/span><\/div>\n
\u00a0<\/span><\/div>\n
I would like to thank Jordan for being such an inspiration and tremendous help getting The Salty Tomato started. I look forward to your ideas and comments. <\/span><\/div>\n

\u00a0<\/b><\/span><\/p>\n

You can find me at:<\/span><\/div>\n
http:\/\/www.the-salty-tomato.com<\/span><\/a><\/div>\n
Facebook<\/span><\/a><\/div>\n
Twitter<\/span><\/a><\/div>\n
Pinterest<\/span><\/a><\/div>\n

Bloglovin<\/span><\/a><\/span><\/p>\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

I met Lauren when I lived in Hawaii. \u00a0She is a Navy officer, and when she isn’t out to sea, she’s in the kitchen. \u00a0We are thrilled that she is guest posting here today. \u00a0Enjoy her recipe and be sure to visit her blog.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts\/21515"}],"collection":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=21515"}],"version-history":[{"count":6,"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts\/21515\/revisions"}],"predecessor-version":[{"id":21852,"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts\/21515\/revisions\/21852"}],"wp:attachment":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21515"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21515"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21515"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}