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Adjustable stand — hold cookbook or tablet at eye level while cooking
Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Home carbonation — sparkling water, cocktail soda, flavored drinks
Manual grain huller — process home-grown rice, oats, barley
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Home carbonation — sparkling water, cocktail soda, flavored drinks
Manual grain huller — process home-grown rice, oats, barley
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Notes on oats: I use a more finely-rolled, organic oat. Otherwise use quick oats or try grinding your rolled oats a bit. Mix together the first four ingredients. If doubling, tripling, etc., mix each in its own bowl / bag. I know this seems silly but if you do it all together and then divide into servings, the sugar and salt will end up mostly in the last one! If saving for future, keep in small containers or plastic baggies. When ready to eat, pour into a bowl. Add fully boiling water- start with 1/3 cup, and stir it well. If you like it thinner, add more just a spoonful at a time, stirring till you get the consistency you want. Cover and wait just a minute for the oats to soak up all the water. (This is optional, but reccommended.) Devour! I like to top mine with berries; stir in diced apple or pear BEFORE adding water; try different nuts, etc. This is just a base really, but a darn good one!