16 ounces stoneground oats
40 ounces water
1 tablespoon Berbere spice
3 tablespoons butter
2 ounces cream
6 ounces maple syrup
Pinch of kosher salt
1⁄4 cup toasted sliced almonds
1⁄2 cup dried cherries
Condiments for serving: brown sugar, cinnamon, warm cream, etc.


Terra Cotta cookware


Prepare oven according to Mugnaini’s Medium Roasting Environment, 550 – 625˚F

A great way to start the morning and a wonderful use of any of the Terra Cotta cookware. Try it with the 2 1/4-quart Terra Cotta Round Casserole. The terra cotta insulates the pots contents while keeping foods moist.

In the terra cotta cookware combine the oats, water, Berbere spice, butter, cream, maple syrup and pitch of salt. Cover with lid and temper at the mouth of the oven until warm too the touch. Slide into oven away from the fire and cook for 40 minutes.

Pull the pot towards you at the end of the cooking time and carefully remove the lid, stir gently to mix evenly and adjust the consistency of the oatmeal if needed for desired creaminess. You can use water or cream to adjust. Finish with the toasted almonds and dried cherries and serve with condiments of your choice.