Ингредиенты Aedwell’s Oats

This is a wonderful way to make breakfast the night before, since you will make up to an amazing house-filling cinnamon aroma. Just make sure to use raw steel-cut oats, not instant oatmeal. These are sometimes called Irish oats and come in a tin. 1 ½ cups milk 1 ½ cups water 1 cup uncooked steel-cut oats 3-4 tbsp brown sugar 2 tbsp butter, cut into 6-8 cubes 1 tsp cinnamon ¼ tsp salt 1 tbsp ground flaxseed (optional, for more flavor and texture) Use a heat-proof bowl that will fit inside of your slow cooker. Fill it with all of the ingredients, stirring well. Place inside the slow cooker, and fill the cooker with hot tap water, to halfway up the side of the bowl. Set the cooker on Low and turn it on. Cook for 7-8 hours. Makes 4-6 servings. “Though there is evidence that the Thyrtan and Sceltrfolc of present-day Aedyr once cultivated oats in their ancient northern past, it was not until they arrived in the Eastern Reach that they rediscovered the hearty grain as a nutritious and delicious source of food. Glanfathans eat oats after soaking and straining in large batches. This modest and efficient method of preparation was too bland for the Aedyran palate. Dyrwoodan folk tales state emphatically that it was a farmer named Aedwell of Road’s End who combined oats with goat’s milk, butter, cinnamon, and sugar to give it the rich sweetness that much Aedyre cooking is known for. The dish is now widespread across the Eastern Reach, especially in coastal communities that have regular access to imported Aedyre sugar and Rauatai cinnamon.