2 cups stone ground oats
5 cups water
1 tablespoon Ethiopian Berbere spice or cinnamon
2 tablespoons butter
2 tablespoons cream (optional)
Drizzle of maple syrup (optional)
Pinch of kosher salt
¼ cup toasted almonds
½ cup dried cherries
Condiments for serving: brown sugar, cinnamon, warm cream, etc.
In the terra cotta cookware combine the oats, water, Berbere spice, butter, cream, maple syrup and pinch of salt. Cover with lid and temper at the mouth of the oven until warm to 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 the condiments of your choice.