Old-Fashioned “GOOD-MORNING” Oatmeal

 

1 cup STONE-CUT OATS

2 cups Filtered or spring water

1/2 teaspoon kosher salt

1/4 tsp smoked salt

1/4 tsp ground cloves

1/4 tsp ground cinnamon

1/2 tsp ground ginger

4 oz (4 shots) espresso

½ cup coconut cream

5 tablespoons Peach Jam

 

Directions Place the oats in a medium heavy-bottomed saucepan and cover with a couple of inches of cold tap water. Swirl lightly. Let settle. Pour off detritus (if a little water remains, it’s okay). Add the spring or filtered water, and both salts.  Bring the oats to a simmer over high heat, stirring frequently, about 3 minutes. As oats begin to thicken, add ground cloves, cinnamon, ginger and shots of espresso.  Continue to simmer for about 3 more minutes, stirring frequently; the oats will continue to thicken. When it is just shy of your desired thickness, remove the pan from the heat, cover, and let rest for 5 minutes. Whisk coconut cream in separate bowl. Whip its ass like it sassed back. Spoon desired amount of oatmeal into a bowl. Stir rivulets of peach jam through oatmeal. Add dollops of whipped coconut cream. Glop peach jam on top of that.