There’s just something comforting about digging into a steaming bowl of that semi-gelatinous goodness when the air outside is cool and crisp and seems to whisper, “Time to pull out the sweaters!”
Whereas grits, another breakfast stalwart, can be eaten year round; I just can’t seem to generate any real culinary interest in oatmeal until warm temperatures and Indian Summers are safely receding in the rearview mirror.
I’m a purist when it comes to preparing oatmeal. Just as the 1516 Bavarian Reinheitsgebot law mandated that beer must be brewed using only the ingredients of water, hops, and barley; I believe that oatmeal, in its purest form, should be cooked using only water, oats, sugar, and butter. When it comes to preparing a bowl of oatmeal; neither raisins, cinnamon, bananas nor any other ingredient can add to the perfectly balanced flavor which can be achieved by keeping it simple.
When I prepare oatmeal, frankly when I cook just about anything, I tend to improvise when it comes to the measurement of ingredients. I can assure you that following the directions found on any oatmeal box for the preparation of a single serving will not come anywhere close to producing enough oatmeal to satisfy me.
When I measure out the oats, I generally begin with the amount prescribed in the recipe for two servings and then generously add a bit more for good measure.
At that point, all that’s left is to decant the oatmeal from the pot to the bowl, grab a spoon, and enjoy one of life’s simple, and in this case, healthy pleasures!
I had a big bowl this morning and I’m confident that I could feel my cholesterol levels dropping with every bite.