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Brenda’s oatmeal

October 19, 2010

November 2001 we purchased a new home and moved to a little town West of Montreal.  The first thing I did was begin the search for a gym.   Then my options were few and far between because not only was I miles away from  any real populated areas but I needed a daycare.   Someone suggested a little racquet club just down the street but I was reluctant just coming from a big New York gym, this place was tiny.     Not only did I join but I worked there and met some of my closest friends I still have today.  Brenda, the then owner of the club encouraged me to help her improve the coffee bar where many of the moms would meet after their workouts.  I started with home-made muffins and they were so popular that I decided to add more to the breakfast menu.  Brenda loved an oatmeal dish that I would bring in the morning so much that she was constantly raving about it to the members and soon I had people ordering large bowls of it to keep in their fridges for the week!  I never had a recipe for this and would literally dump everything into a pot until it just looked right. This morning for the first time I’m measuring ingredients!  This makes a good amount of oatmeal and should last one person the entire week.  Brenda likes to eat it cold with yogurt but I like it warmed up with some blueberries and almond milk.

4 cups water

3/4 tsp salt

1/4 cup raisins

1/4 cup chopped apricots

1 tsp cinnamon

1/4 tsp each nutmeg, ginger, allspice and ground cloves (or 1 tsp pumpkin spice)

2 cups large oat flakes

1/4 cup ground flax

1/2 cup oat bran

1/2 cup wheat bran

1/2 cup wheat germ

1/2 cup chopped walnuts

First and most important is to lay out all of your ingredients because once the water comes to a boil, you need to begin adding everything in the order given quickly.

Next using a medium pot, bring your water, dried fruit, salt and all spices to a rolling boil.   Now you can remove the pot from the burner and add the rest of the ingredients right away.  Stir well and that’s it!  The oatmeal should be nice and thick.  I consider this to be just a beginner oatmeal.  Intermediates can add other dried fruit like dates, cherries or gojis while the more advanced will toast their nuts along with toasted coconut and maybe even add some cooked barley or wheat berries for extra chewiness.

Now you have Brenda’s secret oatmeal recipe.  🙂

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6 Comments leave one →
  1. Brenda Sanford permalink
    October 19, 2010 7:28 pm

    I am honored to have “Michelle’s Famous Oatmeal” named after me. Yes, I do eat it almost every morning. I make a huge batch and then each morning I heat a bowl in the microwave.
    My favourite toppings are a cup of nonfat vanilla yogurt (Source) and a dozen whole almonds plus blueberries when they are in season. I’ve learned to make it “Michelle-Style” by throwing in everthing but the kitchen sink…Red River Hot Cereal, Steel Cut Oats as well as Michelle’s basic ingredients. I’ve also topped it with Bran Buds and Psyllium flakes. Fibre, fibre and more fibre. This breakfast carries me through the entire morning.

  2. October 19, 2010 8:12 pm

    You used to eat it cold 🙂 So you’re now considered the ‘Advanced’ oatmeal chef!

  3. Lisa permalink
    October 20, 2010 12:01 pm

    Oh, I wish the three of us could sit down for a drink, but Steve ruined that didn’t he? Also, I was touched by your mentioning of the good friends you met at the gym, but thought you might have mentioned me personally. Yes, your oatmeal is good, but time consuming. I make my oatmeal in my crock pot. I put it on at bedtime and BAM…. it’s ready in the morning!

  4. Jenn permalink
    October 21, 2010 7:56 pm

    Hey Michelle – what can I do to make it gluten free?

    • October 22, 2010 3:33 am

      Hi jennifer!

      Go to your local health food store and pick up some rye, spelt or quinoa flakes and use them in place of the oats but you might also want to read the ‘gluten free brownie’ blog and rethink your oat intolerance. Unless you’ve been diagnosed with ‘Celiac’ then using oats should be ok. Instead of bran use rice bran and instead of wheat germ you could use corn flour. I’ll try a gluten free one out just for you next week!

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