With the holidays in mind, I thought the kids might enjoy this for breakfast while they were waiting for me to wake up, so they could open Christmas presents. Well, I didn’t get to making this–the store was completely sold out of molasses, go figure. I didn’t give up.
Here is it put together a week later, and the bulk of the finished recipe was frozen for future consumption.
The oatmeal, spices, salt, and molasses together remind me of a dessert with chocolate drizzle!
Because I did not have steel-cut oats as the recipe suggests and used old-fashioned oats, I cut the water in half and had the rest of it ready to add as I checked on the oatmeal after an hour. It was looking pretty good, but still had a couple hours to go, so I added two more cups of water.
The spices are beautifully mingling together waiting to be added to the pot.
The results were a little watery, a little too heavy on clove for me as well as unsweetened. I recommend only using no more than five cups of water if you used old-fashion oats like I did and adding milk and your favorite sweetener when the oatmeal is ready to eat.
You know how the grocery store makes fresh baked bread usually French bread which they put out at the end of the day or the next day on a Reduced Price rack? That bread is perfect for French Toast!…or croutons, depending on what your cooking.
This is too complicated for me. Leave it in the fridge overnight? French Toast is very simple once you get the jist of it. The bread needs to be relatively saturated in the egg-milk wash, and the wash should be seasoned with cinnamon at the very least. I never add sugar to my French toast but I highly recommend it for compote, so…I’m forgoing the recipe’s overnight soak and adding half of the listed sugar.
I made sure to drizzle milk over each piece of bread and then did my best with that following with the eggs.
In an effort not to make extra work for myself by dirtying more dishes, I measured the milk in a measuring cup, added the vanilla extract to that, swirled it around and poured it over the bread. I added the eggs separately using the same measuring cup, cracking the eggs into it and then whisking them with the salt. I don’t like to crack open eggs into that much liquid I may not be able to replace in the case of finding a bad egg. I made that mistake a long time ago, 20 years maybe. Not something you forget!