Ruby Red Oatmeal

Ruby Red Oatmeal
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Yes, I love oatmeal. I have so many recipes for it that it makes me laugh.  This oatmeal uses fresh Italian plums and they exude the prettiest ruby red color when they are stewed. So beautiful!  In the winter we use frozen Italian plums. To freeze: I simply wash and dry them, then put them whole—lots of them—into freezer bags.  Once they are stewed, the pits can be easily removed--just count how many plums you've added so you know how many pits to take out!

Per serving:

4 Italian Prune Plums

¼ tsp ground cardamom

¼ tsp cinnamon

Pepper, just a few grinds, freshly ground
1 TBL ghee or coconut oil

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1/3 C rolled oats

2/3 C water

¼ C milk

2 tsp chia seeds

Salt, just a pinch

Drizzle of heavy cream

1.     Into a small saucepan, add pitted plums, cardamom, cinnamon, pepper and a few tablespoons of water.  Bring water to the boil, and cover with a lid, reducing heat to a simmer.  Simmer for several minutes, then using the back of a wooden spoon, press the plums against the side of the pan to break them up.  (If you are using a microwave, put it all in a microwave safe bowl and cook for 1 minute 30 seconds.  Stir and press when they’re soft). Stir in ghee or coconut oil. If you used frozen plums with pits, remove them now.

2.     Into another small saucepan bring water to the boil, add the rolled oats, and decrease heat to medium low.  Add the milk and chia seeds and stir.  Cook the oatmeal until it is as thick, or as thin, as you like it.

3.     Scoop oatmeal into a pretty cereal bowl, and spoon stewed plums and all their juice over the oatmeal.  Drizzle some heavy cream in the middle and eat.