There have been few mornings in Iqaluit that haven’t started with a bowl of oatmeal, alternately including coconut, walnuts, raisins, cinnamon, brown sugar, peanut butter as stand alone toppings or in combination.
There is something about eating a warm breakfast that fills you up more than something cold. When its creamy and delicious and healthy and nutritious all at the same time, why even try to argue otherwise? Up here, its also significantly cheaper than cereal – and, milk is optional which also helps save on cost.
Oatmeal’s loveliness can also be extended to one of my favourite pastimes – baking. This simple recipe results in the kind of cookies that makes your entire house smell great and are barely cool enough to eat before you have a line-up of willing taste-testers.
1 cup all-purpose flour
1/2 tsp baking soda
3/4 tsp cinnamon (adjust to taste…I say, the more the better)
3/4 cup butter
1/2 cup brown sugar
1/3 cup white sugar
1/4 cup water (you can also use milk)
1 tsp vanilla
2 cups oatmeal (the quick-cooking kind)
1/2 cup shredded coconut (sweetened or unsweetened)
Mix flour, baking soda and cinnamon in a small bowl.
Cream butter, then gradually add brown and white sugar.
Beat in the egg, water and vanilla.
Stir in the flour mixture by hand until just combined.
Add oatmeal and coconut.
Use a heaping tablespoon and place dough onto greased baking sheets. Flatten gently before baking.
Bake at 325 for 12-14 minutes, until just golden.
Remove from oven and allow to cool on rack before storing….if they make it that far!