Is there anything better for breakfast than oatmeal on a sunny, but cold, autumn morning? Yes. Oatmeal in my favorite bowl with my favorite mug filled with coffee.
Since I've retired, I've taken to making more foods from scratch. This oatmeal is not your Quaker Quickies. It is either Silver Palate, or my new favorite Bob's Red Mill Organic, Extra Thick, Whole Grain Rolled Oats. Now that's a mouthful...literally! Silver Palate takes 8 minutes to cook, and Bob's takes 12 whole minutes to make! Now that's cooking! Anything that takes longer to make than it does to eat is what I deem cooking. If the clean up after the meal takes longer than it did to eat it, it's cooking, too.
I sprinkle cinnamon on it, then raw sugar, almond slivers or slices, then some Maine wild blueberries (fresh raspberries or strawberries will also do fine), a drizzle of real maple syrup and last a little bit of milk. Fill the mug with coffee, and voila! Breakfast is served. Oh, I forgot. Sometimes the bowls are a little cold straight from the cupboard, so I warm them first by rinsing them in nice, hot water before they get filled with oatmeal. The oatmeal stays warmer longer that way.
There is nothing finer, and I never used to like oatmeal. The trick is to not overcook it, and don't cook the oats in milk. And it's very photogenic. Even if you don't like oatmeal, it makes you wish you did.
Oh, good grief. My cat is opening the cupboards again. I have to see if he has an empty bowl. He's not having my oatmeal.