A SUPER DELUXE GOURMET'S PORRIDGE

8 cups water
1 tbsp. salt
1 cup Bob’s Red Mill Scottish Oatmeal
1 cup milled flax seed (preferably golden flax seed)
1 cup oat bran
4 tbsp. almond oil or butter if you like cholesterol and butter flavor
4 tbsp. malted milk
2 tbsp. cinnamon
2 tbsp. vanilla (vanilla blend is all right)

(1) Warm 2 tbsp almond oil in skillet. (2) Add 1 cup of Bob’s Red Mill Scottish Oatmeal and 1/2 cup of milled flax seed & stir 4 minutes over medium heat. (3) Roast oatmeal & flax seed on baking pan in oven at 325 degrees for 20 minutes, stirring frequently. (4) Stir malted milk, cinnamon, & salt in cold water in sauce pan & then bring to boil. (5) After water boils reduce heat to low and whisk in toasted oatmeal and flax seed for 20 minutes and stir often. (6) Warm 2 tbsp. almond oil in skillet. (7) Add 1 cup oat bran & 1/2 milled flax seeds & stir 4 minutes on medium heat. (8) Roast oat bran on baking pan in oven at 325 degrees for 20 minutes, stirring frequently. (9) Whisk in toasted oat bran for another 5 minutes. Bran tends to clot. (10) Stir in vanilla for 2 minutes. (11) Let cool covered for 15 minutes.

Six or more servings. Put frozen fruit in bottom of bowl, add porridge, top with brown sugar, nuke in microwave 4 minutes, add skimmed milk, stir, and eat. Refrigerate unused porridge.
Scottish Oatmeal is ground and yields a smoother dish than flattened rolled oats. Golden flax seed adds a delightful flavor and a a great color to the porridge. After a triple-bypass, I forsook breakfasts of eggs, bacon, and fried potatoes. I messed around with oatmeal recipes until I hit on this one, a creamy gastronomic delight. Everything is heart healthy.