Creamoata

I was very sad to read recently about the demise of Flemings Creamoata, a long time staple of any civilized breakfast table. I loved the Fine Ground Creamoata - porridge made with it had the consistency of pudding - smooth & creamy.

Anyway I wrote to Nestle and asked for the “recipe“ and was pleased to receive a reply the same day - with details of how to make my own Creamoata - thanks Danielle from Customer Services !
”Recipe“ is not quite the right word as it turns out, since Creamoata is just Rolled Oats that has been milled to a fine consistency - so more like ”Processing Instructions“.

Here are the instructions:

Medium Ground Creamoata
Place Rolled Oats in a food processor and process on highest speed for approximately 4 minutes.

Fine Ground Creamoata
Place Rolled Oats in a food processor and process on highest speed for approximately 8 minutes.

Easy eh? Don’t fill the food processor more than about 1/2 full.

Here’s my favorite recipe for preparing Creamoata oats for breakfast:

Ingredients:
1/3 cup Creamoata
1/2 cup cold water
1/2 cup cold milk
1/8 teaspoon salt
1/2 mashed banana
A few raisins (optional)

Cooking
Add 1/2 cup of cold water and 1/2 cup of cold milk to 1/3 cup Creamoata in a small saucepan while stirring with a whisk.
Add salt, mashed banana and raisins.
Bring to the boil slowly, stirring constantly. Simmer for 1 and a half to 2 minutes stirring and serve.

Serve with Dark Muscovado Sugar and extra milk.
Dark Muscovado is an acquired taste, so regular Brown Sugar will do if your taste is unsophisticated :-)

One trap for young players when cooking with Creamoata is how quickly it will thicken - and will quickly result in a blobby mess if you don’t watch it. This is why I suggest stirring with a whisk rather than a spoon or fork.

Enjoy ...