When Alex makes oatmeal, she does not have the luxury of milled oats.

“Tell me about it,” Alex sighs. “I set the oat kernels to soak every night, and come morning I crush them before boiling them.”

 

Porridge was a staple in the 17th century, and leftovers were carefully scraped together and allowed to cool and set. Adequate chunks could then be cut off and used as portable food.

 

For us modern people, oatmeal is so much simpler to make.

 

Serves 2

 

2 cups water

1 cup milled oats

½ teaspoon salt

4-5 apple rings, chopped or 1 peeled and grated apple

¼ cup chopped hazelnuts or walnuts

Brown sugar or honey for topping

Milk, as desired

 

1. Bring water to a boil. Stir in oatmeal and salt. Cook for about 2 minutes, stirring constantly.

2. Add apple rings, and chopped nuts – hazelnuts or walnuts. Lower to a simmer for 2 additional minutes.

 

Apple rings – Use as many firm apples as you need, such as Cox Orange or McIntosh 

 

1. Peel, core and slice into thin rings.

2. Thread the apple slices on a string and dry them – ensure the rings don’t touch each other as they dry.

3. Once dry, you can store them in a tin or container. Excellent as snacks and also in oatmeal.