OaTMEAL
Ingredients
Directions
The book says “a hot oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.
Preheat the oven to 300°F (150°C).
In a 3-quart bean pot, combine the oatmeal and salt. Fill the pot with freshly boiled water and cover it.
Place the pot in the oven and bake for 6 to 8 hours, or overnight.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Coarse oatmeal
- Forms the main body of the porridge, absorbing water as it slowly softens during baking.
- Freshly boiled water
- Hydrates the oats so they swell and turn creamy during the long, gentle bake.
The step that matters
Covering the pot before baking. A tight cover keeps steam in, so the oats absorb the water evenly over the long bake instead of drying out at the surface.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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