So, being lazy, last week I just pointed to a recipe for Verylongnameinvolvingeggnog oatmeal. That wasn’t very helpful to those of us without steel-cut oats, or whose medications contraindicate any breakfast preparations involving heavy equipment. So, herewith, a recipe based on two weeks of experimentation, which I was going to call Verylongnameinvolvingeggnogandrolled oatmeal, but which I just decided to call OatNog.
I won’t go into a blow-by-blow description of the discovery process. It would be like Edison publishing a book titled “Nine Thousand More Ways Not To Make A Light Bulb“. What I found was, the thick nog didn’t absorb very fast, so the rolled oats didn’t cook properly if one just dumped eggnog and water into the pan. I was up to fifteen minutes, and the oats were still as flat as if they’d been run over with a metal cylinder. As with last week’s recipe, you have to let it sit overnight. You don’t need to slow cook it, but you do need to long-soak it. There’s also an issue with balancing the nog/water ratio. Once the nog has been absorbed, you are a little short on water for the cooking process. A little, not a lot.
Setup: 1/3 cup of stone ground rolled oats, half a cup of eggnog, half a cup of water, plus a couple of tablespoons for makeup, fat three-finger pinch of dried, sweetened, cranberries, salt. Mix all the ingredients the night before. In the morning, top off with a tablespoon of water, if you think it needs it. Cook for 10 minutes or so, depending on the exact style of oats. Warning: you have to stay close and stir often, as this recipe will thicken fast and stick to the bottom of your non-stick pot.
Results: Very good. Rich and creamy.* Festive.
*Note: It isn’t necessary with this recipe, but I found that one way to make the rather thin eggnog you buy in the store a little richer is to add a shot of flavored non-dairy creamer to the glass. I use Nestles Italian Sweet Cream.