INSTANT BREAKFAST
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. ~Henry Wheeler Shaw, aka Josh Billings (1818-1885)
Winter is a time for hot breakfast cereal. That most important meal of the day comes in many forms. Farina (I loved Farina as a child!), cream of wheat (never liked that one), grits, oatmeal: it’s all good! No time, you say? What if it’s quick? What about breakfast at work? Well, there’s instant oatmeal.
OR
You could simply make your own! You heard me. Save some money, make it yourself and be the resourceful envy of the cubicles. Easy shmeasy. And, not only can you make instant oatmeal, you can also make instant grits. Come on, I’ll show you!
OATS
Know the difference between rolled oats and quick oats? Quick oats are nothing more than rolled oats run through a mill (or coffee grinder) to chop then up. That’s the reason quick oats cook on the stove in one minute rather than five. Using rolled oats or quick, making oatmeal instantly is no big deal at all. If you put rolled oats into the coffee grinder, don’t run them too long (it only takes a couple of seconds, literally). How small you grind them will govern the texture of the finished product. Less time will give you a more lumpy, oatmeal-like quality; more time a smoother, more pasty texture. Or, just buy quick oats. The amount of hot water used will depend upon your preference. Start with a little, roughly equivalent amounts of oats and water (a little more water than oats), and add more if it’s too dry or thick. The trick is to just let it sit, the oats steeping until they are cooked. In five minutes, it’s done.
GRITS or POLENTA
Not being a great fan of grits (for no good reason than I didn’t have it growing up), I didn’t realize that grits (or hominy) is the same thing as polenta: ground maize, which is corn. And tastes surprisingly like Farina hot cereal. For one serving, use 1 tablespoon grits to 1/2 cup water.
WATER & A PINCH OF SALT
Most office coffee makers will do just fine; run water through a new filter without any coffee. Or use the microwave. The hot spigot on the sink or the water cooler will not heat water hot enough for hot cereal.
You could also use milk; it has to be really hot, so if you heat it in the microwave, make sure it’s not just warm, but not so hot that it curdles. Or make it with water, then add a teaspoon of heavy cream. Quicker, less messy and more flavorful.
TIMING
Oats Add boiling water and stir in salt (just a pinch), cover and let steep for 3 to 5 minutes.
Grits need a little cooking, so add the hot water, stir, and let it steep a minute or two. Check your voice mail. Then run it in the microwave for half a minute, 15 seconds at a time, keeping a watch through the window that it doesn’t boil over (and it will). You can put a mug of water in with it so that it doesn’t cook too fast, but this will slow down the cooking. Run 15 seconds, open the door. Repeat.  All microwaves are a little different so you have to figure out the power of yours on individual foods. Cover & let steep for another minute or two. Check your email. Repeat the half minute of cooking spurts, and let steep until done. If all this is too much, try the oats — less fuss — and relegate the grits to stove-top cooking.
SWEETENER
Stir in honey or agave nectar, maple syrup. Even molasses, but just a touch. A little goes a long way.
FRUIT
Any kind of dried fruit is great: raisins, apple, apricot, cranberries, currants. Each one has its own degree of sweetness.
NUTS
Unsalted almonds are good. Walnuts may be a little bitter (the skins); pecans are better. For more fiber, add half a teaspoon of oat bran or flax seed. Wheat germ adds food value, and a little crunch.
ETC
You can even add:
- A few chocolate chips (dark is better than milk chocolate), cocoa, or baking chocolate shavings.
- One or two very finely ground coffee beans.
- Cinnamon or nutmeg.
- Butter & brown sugar.
It’s all practice!
