Rich with molasses and warming spices, this oatmeal brings to mind old-fashioned gingerbread. A quick boil at night and an overnight lounge in the fridge means the notoriously slow-cooking grains need only 10 minutes of simmering. Serve with a drizzle of cream and, if you like, chopped, toasted pecans or walnuts.
The night before
In a 3-quart saucepan, whisk the brown sugar, molasses, 1-1/2 tsp. salt, the spices, and 6 cups water and bring to a boil over medium-high heat. Stir in the oats and return to a boil. Turn the heat down to maintain a simmer and cook for 1 minute, stirring to prevent sticking. Remove from the heat and let the oats cool to room temperature in the pan. Cover and refrigerate overnight.
In the morning
Bring the covered oatmeal to a boil over medium heat. Uncover and cook, stirring often, until the liquid is mostly absorbed and the oatmeal is pleasantly chewy, about 10 minutes. Remove from the heat and stir in the raisins and crystallized ginger. Cover and let sit until a little more of the liquid is absorbed and the oatmeal is cool enough to eat, about 5 minutes. Serve drizzled with the cream.
nutrition information (per serving):
2.5, Fat Calories
25, Saturated Fat
6, Monounsaturated Fat
61, Polyunsaturated Fat
Photo: Scott Phillips