Oats were one of Audrey’s first favorite foods. I’ve written a few times about the porridge I made for her as a little baby when I needed to fatten her up. Once she was about fifteen months old, I started making her normal oatmeal for breakfast. She has astounded me with her capacity for oatmeal. Today I gave her a full adult serving (1 cup cooked) and she ate the entire bowl! Normally, though, I will cook ¾ cups of dry oats for us both. That will yield about a cup of cooked oats for me and a half cup for her.
So what is thrifty and green about our breakfast? I buy oats in the bulk section. Organic oats cost about $1.00/lb. I can sometimes find conventional oats for $.50/lb. on sale. That means our ¾ cup (2.25 ounces, according to my scale) of organic oats cost just fourteen cents! I add some dried apricots and a little brown sugar, which boost up the price, but oats still end up being much cheaper than most other breakfasts. And, by resisting convenience foods such as instant oatmeal packs, freezer waffles, or toaster pastries, we’re avoiding wasteful packaging.
Oats for Two
¾ cup rolled oats (not quick oats)
1 ½ cup water
Four or five dried apricots, cut into pieces
Put the ingredients in a microwave-safe bowl and zap for two minutes*. Stir. Cook for 1.5 minutes longer and stir again. Spoon a portion of the oats into a smaller bowl for the baby. Top with brown sugar and eat!
*Note: our microwave is not very strong. Cooking times will vary depending on your microwave. You can also cook the oats on a stovetop, of course.
For more Works for Me Wednesday ideas, check out Rocks in My Dryer. Bon appétit!













