Growing up, I always had an aversion to oatmeal. It was this gross, gloppy breakfast porridge reserved for older people, Brits, and the toothless. It would never be something for me. I would eat granola bars with pleasure. I downed home made granola with gusto. Oatmeal cookies? Yes, please! But oatmeal? I turned up my little nose as my dad would enjoy his bowl on a winter morning.
This changed when I met Mike. He had his own way of making oatmeal. It was no longer the gross oat-and-water mush that came from the microwave. Mike would make me a special weekend bowl of oatmeal full of fruit, nuts and cinnamon; cooked so the oats were firm and not mushy. I learned how to make this special oatmeal as well. On a cold morning, I find myself craving a hearty bowl of warm oats. Perhaps it’s growing up, but I also like to think that it’s a matter of finding the correct method for my tastes. Sometimes when I encounter a new ingredient, flavor, or dish that I do not particularly care for, I remember how I have come to like oatmeal. And like oatmeal, perhaps this item needs a second chance, a new technique, or a different seasoning for it to become a favorite.
Are there any foods that you’ve reconsidered?
1 c. rolled oats (not quick-oats)
1 c. milk
3/4 c. water
1/4 c. nuts (walnuts, pecans, almonds, or cashews)
1 apple, diced
2 tsp. brown sugar
1/2 tsp. cinnamon
2 Tbsp. raisins
1. Bring water and milk to a low boil in a small saucepan.
2. Add salt.
3. Add oats, raisins, apple, nuts, brown sugar and cinnamon.
4. Stir to combine and lower heat to a simmer.
5. Stir periodically and cook until all liquid has been absorbed.
6. Split between two bowls and enjoy!