1Grind your groats in a grain mill or coffee grinder, then soak them overnight in water.
2Place the groats and soaking water in a medium saucepan. Bring to a boil, then reduce to a simmer and cook for 3 to 5 minutes, until the groats have absorbed all the excess water.
3Top as desired. For savory oatmeal, try adding 1 tablespoon of tahini to the oatmeal as it cooks; when it’s done cooking, add 2 tablespoons of honey and 1 tablespoon of miso paste. Stir, add salt to taste, and serve. For sweet oatmeal, try cutting coins of banana into the oatmeal as it cooks, so the banana will caramelize, then add 1/2 a can of coconut milk, and perhaps even raw cacao nibs.
Jeremy Oldfield is an oatmeal painter of light. He takes the blank canvas—a canvas of whole-oat groats lovingly ground and soaked overnight—and breathes life into it; the kind of life that lives in tahini and miso paste, or coconut milk and caramelized bananas. He’s bold. He’s got vision. He’s an inspiration to oatmeal-lovers worldwide. (Click here for a loose recipe based on Jeremy's YDIAW video.)
A crisp outside, soft middle, hint of chocolate, and combo of nuts make this one remarkable cookie. It took first prize in the chocolate chip cookie category in a previous festival and remains a favorite treat in many Eureka Springs kitchens.