Memo Anita's Oatmeal

Aug 21

There are mornings when I wake up with a strong craving for my grandmother's cooking, and this morning I was craving her oatmeal. It had the right amount of soupiness, and it was perfectly sweet (ok, probably too sweet for most), but is was memorable. Her oatmeal was filled with softened pieces of cinnamon sticks that added a pop of flavor when you bit into it. Not only was her oatmeal delicious served warm, it was like a pudding served chilled. This recipe is as close as I can get to her oatmeal recipe, and I hope you enjoy it with your family.

Memo Anita’s Oatmeal

Makes: 4 servings

12 oz. evaporated milk

2 ½ cups water

1 cup rolled oats

1/3 cup sugar

¼ cup raisins (optional)

1 stick cinnamon

1. In a medium saucepan, stirring frequently, bring all ingredients to a boil. Reduce to a simmer, stirring occasionally, until the oats have softened and liquid has thickened, about 10 minutes.

2. Turn off heat, stir well, cover and let sit for 30 minutes. Serve warm or chilled

Make Ahead: Oatmeal can be made up to 3 days ahead, and stored in an airtight container in the refrigerator. Serve chilled or warm.

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yvette jemison

Yvette Zuniga Jemison is a recipe developer, food photographer, and the IACP award-winning author of My South Texas Kitchen. As a recipe developer and content creator, she produced seasonal campaigns, product launches, and cooking videos for leading brands such as Zatarain's® Brands and The Galley® Brands.

Her cookbook, recipes, and food photography have been featured in Southern Living Magazine, The Local Palate Magazine, San Antonio Living Show, and the FYI Network. You can find her recipes, book signings, cooking classes, on her event page and on Instagram at @y_delicacies.

https://yvettezunigajemison.com

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