Oatmeal

Oatmeal. 
Does anyone get excited over oatmeal? 

I suppose it wouldn't help to call it porridge or gruel, mush or pap.  Not many of those words sound very appealing. Regardless of how they sound, I craved oatmeal.  Love the stuff.  But it, alas, didn't love me. If I wanted to eat a nice warm bowl of oatmeal dotted with dried fruit and sprinkled in dark muscavado I'd have to sprinkle on a jar of crushed antacids as well.  But like a junkie who knows that what they crave hurts them more than it helps their cravings, I kept trying.

Instant, long cooked, old-fashioned and steel cut, the results were all the same.  Then one day recently when the mercury dropped around the zero mark I broke out a box that had made its way into the house during one of husbands aisle grabs.  It had been sitting, taunting me, on the bottom shelf of the pantry.
McCann's, for some reason, is the one.

Finally.  It's oatmeal love.

Comments

[Joe]

Have you tried soaking the steel-cut variety overnight? That's the big difference maker for me. Keeping them fresh is a big deal, too -- mine live in the freezer until they're ready for soaking.

(another oatmeal fan)

[Janet]

I got excited over the kind I ate in Scotland...YUM!

[Jen]

Mmmm. Oatmeal. I could eat it any time of day or night. Yum. Probably my Scottish genes.

Steel cut oatmeal with raisins and walnuts and brown sugar. Or with walnuts and sliced banana and maple syrup. Or dried cherries and cinnamon and honey. Or...dang...nevermind, I'm making myself too hungry!

[Karan]

I loves me some oatmeal...especially the steal cut McCann's version that Joe mentioned. You can make 'em in a slow cooker. I understand that Trader Joes has a very good frozen oatmeal.